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Wine Recommendation
L. Mawby Vineyard
NV L. Mawby Talismøn 'Brut', Estate(Leelanau Peninsula)
For this delicious bubbly, Larry Mawby, owner and winemaker at L. Mawby in Michigan's Leelanau Peninsula crafted a blend of Vignoles, Pinot Noir, Pinot Gris and Chardonnay.
Like all Mawby sparklers, Talismøn has fine, long-lived bubbles and delicate mousse. It's stunning, riveting aromas of grilled toast and white fruits lead to a full-bodied sparkler with a depthful and layered flavor profile.
Hand-harvested fruit was whole-cluster pressed then fermented in a solera system (created by Mawby) consisting of small oak cooperage and puncheons. The wine is fermented a second time in the bottle for aging en tirage, riddling by gyropalette, followed by dégorgement.
When this sparkler was first introduced, it carried the name Talisman but Talisman Cellars in northern California objected, so Mawby changed it to Talismøn, reflecting his Scandinavian/Caribbean heritage. The vineyard from which the grapes are picked is also now called Talismøn.
Reviewed July 20, 2006 by Eleanor & Ray Heald.
Other reviewed wines from L. Mawby Vineyard
 NV L. Mawby Conservancy 'Extra Dry' (Leelanau Peninsula)Eleanor & Ray Heald 7/20/2006 |
 NV L. Mawby Blanc de Blancs 'Brut' (Leelanau Peninsula)Eleanor & Ray Heald 7/20/2006 |
 NV L. Mawby Cremant 'Brut', Estate (Leelanau Peninsula)Eleanor & Ray Heald 7/20/2006 |
The Wine
Winery: L. Mawby Vineyard |
The Reviewer
Eleanor & Ray Heald
The Healds have been writing about wine since 1978 and have focused on appellation significance in many of their world beat writings. They value recognizing site personality (terroir) within an appellation's wines. They praise balance and elegance in wines styled to pair well with food and eschew over-extraction, high alcohol and heavy-handed oak. “Delicious” is their favorite descriptor for a great, well-made wine. |