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.

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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.