Cantillon Vigneronne

Brewed by Cantillon
Style: Lambic - Fruit
Brussels, Belgium

SImply splendid. Tasted on tap at Max’s in Baltimore. It is what I wish white wine tasted like. Boldly sour and spritzy. Random fruit flavors and aromas dominated by the grape notes. very refreshing.

Hazy orange colour with a small head. Fruity, vinous aroma with a light note of wood. tart fruity flavor with a light yeasty finish.

Bottle @ The Brick Store bought for my birthday by Bob "RateandPillage" Sandage. Poured a lightly hazed golden yellow with a small white head. The aroma was funky and tart. Not as funky as some though. Nice vinous notes. It had a wheaty citrus. Some sweaty notes. The flavor was tart and acidic. Strong notes of white wine....a Chardonnay perhaps. Very tasty, light and refreshing. I would drink this while sitting on the deck of my boat. Oh yeah don’t have one. But open air and sun maybe some cheese...mmm.

Yum, almost the whole 750ml to myself, woohoo! Who woulda thunk it? Not me. But, heck, I enjoy these lambics these days. Excellent funky, tart, wheaty, and fruity aroma and flavor. The flavor had just a touch of the muscrat grapes behind the main lambic flavors, really a good showing. Refreshing, moderate body for the style, but refreshingly light overall. Appearance was typical, hazy pale yellow and hardly any carbonation.

(Bottled, 0.75l) Hazy orangeish yellow color with a quickly fading head. Cellary-earthy aroma of peachy-fruity lambic and very dry white wine. The flavor is only mildly tart, earthy and wineous, but very fruity and pleasant. The finish is moderately dry and acidic. Medium-bodied, balancedly tart and refreshing, slightly astringent palate. A very pleasant and balanced lambic for the moments, when you don’t feel like having a hard-core stomach-twisting Cantillon, but something easier - yet refreshing.

I love cantillon. Aroma gives sourness, apples and orange also come through later, typical of the cantillon brilliance. Taste is similarly complex yeast creates some softer fruits with the white grapes having a just a little say and mellowing the sourness a little, however this does take a little of the dryness away. An excellent beer, but then id drink cantillon all day everyday if i could. RERATE: Had this as my beer while im cook beer, i always have a beer when i cook and i havnt had it foir a long time, so seemed a good idea. Indeed it was a good idea. Fromn the start the cantillon goodness is put on hold by a madera wine like character, a desert wine of sop quality ads sweetness, like as if someone popped in some awsome polish mead. The grapes are soo suble but can be found in the sweetness. Wow blown way back by this chap, awsome stuff, mindblowing, the bottle was gone in the 50 mins of cooking or so, which is pritty good concidering the prep took and easy 25 mins. One can be glad to know that such a beer is made, just incase they are too hungover to drink straight cantillon to save themselves from certain fear.

7509 ml bottle, purchased at O’Briens. Pours a slightly hazy golden-white color with a small white head composed of very fine bubbles. Aroma is dry, dry, dry, champagne and horseblanket, fruity notes without the sweetness, sourish, with wood and a bit of sweat. Flavor is very complex and nice, tart, sour and dry, with a definite fruitiness from the grapes, but totally bereft of the sugars, lots of lemon, brett and funk, wet wool and oaky tannins. Medium body, with very fine bubbles characterizing the carbonation. Quite unique and enjoyable overall.

(Draught at Akkurat, Stockholm 27 April) – No head on unclear flat golden body; Deep but unclear nose, it doesn’t have the complexity of a “real” Lambic and it surely doesn’t have the complexity of a muscat wine either. Instead it has half very basic muscat tones, and half very fresh (Cantillon) Lambic tones, and these covered by each other instead of accentuated by each other. With time in glass the Lambic disappears and what remains is sweet muscat-tones); Body is super flat, to the sour acidy side, medium fill that makes the body a bit creamy (for a Lambic); The finish seems less sour and acidy the the body, but is very long and has much more balance. The finish has a lot more muscat character then the nose and quite some oak aswell. If I was Cantillon I would focus on making the BEST of plain and simple Lambic and Gueuze, instead of making all these strange mixes.