Lisa McKinnon

8.9

We brought this to a Memorial Day cookout (burgers, dogs, potato salad, beans), and after letting it sit for a few minutes, it hit the spot. Not complex, not bland—just right. (And I forgot about the screw top!) — 2 days ago

Lisa McKinnon

9.0

Very nice choice by the Sommelier at Pastis in Nashville to pair with both grilled Branzino and Boeuf Bourguignon. (I know.). Bright, a bit astringent, fruit forward, with some structure but not too much. — 2 months ago

Lisa McKinnon

9.4

Ready to drink; halfway between oaky and steel; no butter. Damn near perfect with both salmon and lamb. — 3 months ago

Lisa McKinnon

9.0

Dined tonight at Ocean Prime in Nashville. Very nice with lobster; lighter and refreshing yet still citrusy. — 4 days ago

Lisa McKinnon

9.1

At Jack Fry’s in Louisville, challenged to pair wine with salmon, pork, and gnocchi. This worked well. “Soft” according to one friend. — a month ago

Lisa McKinnon

9.1

More minerally than oaky. Really nice with both grouper and lamb tagliatelle. — 3 months ago

Lisa McKinnon

9.0

Took awhile to open. When it did, it was full-bodied, no aftertaste, notes primarily of blackberry, currants, and some tobacco. Paired well with filet. Enjoyed at Bourbon Steak, Nashville. — 4 months ago

Lisa McKinnon

9.0

The somm at Spago Las Vegas recommended this to go with poached halibut. Nice choice. Minerally, not oaky. A bit of citrus “surprise”. — 16 days ago

Lisa McKinnon

9.0

Ready to drink. Worked well with grilled pork chops. Friends who prefer Italian reds liked it. — 2 months ago

Lisa McKinnon

9.0

The pro reviewer has it right: if you like Papillon you should seek out Aftermath. This 2014 might have been a wee bit past, or before, its prime: smooth; paired well with filet; but without the “kick” that would prompt me to rate it higher. I will go get a newer vintage and wait… — 2 months ago