The 1995 J, a Magnum, cost $90 then, has 12% alcohol and scored 17 points on the Dionysian scale of a possible 20.

Made in the traditional method in Healdsburg, California, it was among the last vintage bottles they made.  Now, they are all non-vintage.

It was creamy more than toasty, it had tiny bubbles and at 26 years, it held nicely.


It was served prior to dinner with salted almonds and olives. Ideal match!

The color had deepened , and it held its bubbles for a shorter time than a new bottle might have, but the additional complexity made it worth the wait.  Why a Magnum? In today’s world, you can never have too much sparkling wine. In Vino Veritas.