Piper Sonoma Brut - $24.99

Wine Details

Price: $24.99
Producer: Piper Sonoma Cellars
Region: Sonoma County
Varietal: Sparkling
Container Size: 750 ML
Flavors: ginger, lemon, lime, mint, spice
  • Sparkling Wine
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Expert Ratings

Ratings   Vintage Source Flavors
WineSpectator - 85 Details: Upfront and fruity, with lemon, lime, spice, ginger and even a touch of mint to its character. Tangy acidity carries the wine nicely. – NV WineSpectator ginger, lemon, lime, mint, spice
WineEnthusiast - 88 Details: Kicks off with toast, mushroom and earth aromas suggestive of a well-aged blend, then delivers a smooth creamy mouthful packed with rich fruit and earth flavors. Assertive enough to pair successfully with many first courses. NV WineEnthusiast earth, mushroom, toast
WineEnthusiast - 87 Details: A bit rough in texture, but polished in sweet vanilla, smoke, dough and subtle peach and citrus flavors. Has just enough dosage to make it finish round. NV WineEnthusiast citrus, peach, smoke, vanilla
WineEnthusiast - 85 Details: Dried peach and apple aromas open this round, even sparkler. An earthy note, and an element that seemed herbal to some tasters, leafy or green to others, shows early on and persists throughout. The bead is fine and even, and the wine is soft on the palate. A straightforward brut, but on the earthy side. NV WineEnthusiast apple, earthy, herbal, peach
Tastings - 87 Details: Medium body. Medium acid. Medium fruit. Dry. Reminiscent of perfume, limes, toast. Toasty notes pervade a tangy fruit palate with a mild candied impression NV Tastings
Tastings - 87 Details: Bright straw cast. Medium-bodied. Full acidity. Toast, citrus peel. Forward aromas feature a subtle yeast accent. Crisp, bright, and austere through the finish, yet showing fine biscuity nuances NV Tastings candied, toast
Tastings - 85 Details: Bright pale golden color. Medium-bodied. Moderately extracted. quince, yeast, bread. Refined yeasty ,bready nose. Smooth yeasty flavors linger through the finish. Creamy rounded mouthfeel. Very accessible, drinking well now NV Tastings yeasty
Tastings - 83 Details: Pale straw. Moderately light bodied. Full acidity. Reminiscent of citrus, stone fruits, minerals. Light and fruity in style with vibrant acidity through the finish and lively bubbles. An lively aperitif style NV Tastings citrus, minerals, stone fruits
CGCW - 85 Details: Fresh, light, cleansing and tart, this Brut makes the right stops but somehow still fails to compel. Its light, yeast-cake nose falls short of achieving the complex, toasty notes for which one looks in the genre, and this, "almost was" wine has a bit of a sharp edge to its bracing acidity. NV CGCW
WineSpectator - 88 Details: Lively fruit flavors center around strawberry and grapefruit, and a crisp structure and steely finish give it a bracing, refreshing quality. Not sweet, but not bone dry, either. Has a wisp of pink in the color. 1988 WineSpectator grapefruit, strawberry
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Food Pairings

Category Pairing
Fish or Shellfish Shellfish (scallops, clams, crab, lobster, shrimp, etc...), Deep Fried Catfish

Wine Terms

Name Value
Sonoma Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
Sparkling Wine Sparkling wines are part of a growing category of bubbly wines.
California Sparkling While California sparkling wines are made in the Méthode Champenoise style, many wineries call their product "sparkling wine" and some even use the Champagne designation. Most sparkling wine producers are found in cooler climates and use the same grapes, primarily pinot noir and chardonnay with some pinot meunier as their cousins from France. The most popular designation is brut, a dry style that is usually a blend; blanc de blancs indicates a wine made solely from chardonnay while a blanc de noirs is made with either Pinot variety (or a blend thereof).
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

Tasting Notes

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