Tasting Highlights' wine reviews are fresh out of the tasting room, offering a sneak peek of our editors' most recent scores and notes to WineSpectator.com members.
Who says you need a special occasion to drink sparkling wine? With a breadth of new and exciting options to try, bubbly lovers everywhere should be drinking what they want, when they want it. Whether it's for Sunday brunch, a pre-dinner palate cleanser, or just making it through Monday, we all deserve to be spark(l)ing more joy in our lives. Here are six unique bubblies from Italy, France and Australia.
MIRABELLA Brut Rosé Franciacorta NV
WS review: An expressive rosé, with mouthwatering acidity and a satiny mousse, this offers flavors of ripe nectarine, candied ginger, pomegranate and star anise, underscored by chalky mineral notes. Drink now through 2024. 600 cases imported.
Why it's of note: Located in Italy's northern Lombardy region, Mirabella was founded by pioneer winemakers Teresio Schiavi and Giacomo Cavalli in 1980. The winery uses renewable energy sources in the cellar and farms with low environmental impact. This brut rosé is a blend of Chardonnay, Pinot Nero and Pinot Bianco grapes made in the méthode traditionelle, which is what makes Franciacorta stand out from other Italian bubblies.
CLETO CHIARLI E FIGLI Secco Lambrusco Grasparossa di Castelvetro Vigneto Cialdini 2017
WS review: A mouthwatering Lambrusco, with a firm backbone of acidity and appealing notes of cherry blossom, candied black raspberry and pomegranate fruit, accented by tobacco and spice details, all riding the lively bead. Drink now. 1,300 cases imported.
Why it's of note: Established in 1860 by Cleto Chiarli, this winery is the oldest known producer of Lambrusco and is now run by Cleto's great-grandsons, Mauro and Anselmo. Lambrusco is a traditional sparkling red wine from Emilia-Romagna made by charmat method (there are also less common rosé and white versions). This bottling's grapes were macerated for 36 hours, giving the wine its deep color. Its dry profile would pair nicely with a cheese and charcuterie platter.
GERVAIS GOBILLARD Brut Rosé Champagne NV
WS review: A well-knit rosé, with a creamy mousse carrying hints of herb and smoke and flavors of crunchy white peach and Meyer lemon zest. Drink now. 1,500 cases imported.
Why it's of note: The Gobillard family has been making Champagne in the village of Hautvillers for three generations, starting with Gervais Gobillard. The family now makes wine under this namesake brand, as well as J.M. Gobillard, named after his late son, Jean-Marie, and run by his three grandchildren. This non-vintage rosé blends the traditional Chardonnay, Pinot Noir and Pinot Meunier grapes, grown on Champagne's signature chalk and limestone soils.
LE ROCHER DES VIOLETTES Montlouis Sur Loire Pétillant Originel 2015
WS review: Crisp and mineral-driven, with delicate flavors of cardamom, blood orange and graham cracker. The mousse is fine and the acidity is very vibrant, making this a great aperitif. Drink now. 400 cases imported.
Why it's of note: Le Rocher des Violettes winemaker Xavier Weisskopf makes pétillant originel, which is the regulated name for a pétillant naturel made in the appellation of Montlouis Sur Loire. This bubbly's Chenin Blanc grapes come from vines that are more than 40 years old, grown in clay-limestone soil. There is no added yeast or sugar allowed under this designation; fermentation is stopped early and the wine is bottled so the remaining natural sugars can spark a second fermentation in the bottle.
FOX IN THE HEN HOUSE Sparkling Shiraz Australia 2016
WS review: This robust version offers a spicy mix of cola, blackberry, beetroot and rhubarb flavors, with notes of chai on the frothy finish. Drink now. 500 cases imported.
Why it's of note: Fox in the Hen House is a project by winemaker Bruce Clugston, the cofounder of Australian company Wineinc, with the aim of making quality wine at affordable prices. For this sparkling red, Shiraz grapes are fermented on their skins for 10 days and the wine is aged in barrel for six months before carbonation is added. The result is a fruity, refreshing sparkler perfect for a backyard barbecue.
KUENTZ-BAS Brut Crémant d'Alsace Tradition NV
WS review: Star fruit and yellow apple fruit flavors are accented by hints of ground ginger, marzipan and wet stone in this fresh sparkler, with a lively bead. Drink now. 1,000 cases imported.
Why it's of note: Owner Jean-Baptiste Adam and winemaker Samuel Tottoli introduced organic and biodynamic practices to Kuentz-Bas in 2004, when the former purchased it from the founding family. This crémant is made with Pinot Noir and Auxerrois grapes that were fermented in stainless steel tanks and aged for around six months on their lees. Racking takes place in accordance with moon cycles, per biodynamic philosophy, and the second fermentation in bottle occurred over 10 months. This crémant is great for lovers of French styles who are looking for a lower sticker price than Champagne.