Maggie Harrison

9.2

100% cab franc. not following AOC rules but it is grown in Samur. native yeast, all tank. Bretty- 👍 in the best way, like a sour beer. semi carbonic. certified organic, working biodynamic. has a meaty quality. — 4 months ago

Maggie Harrison

9.3

2012 estate grown, nose is white flowers, white stone fruit, canned peach juice, rich and spicy mid palate. oyster flesh. saline. lovely. enjoyed 6/2023 — 4 months ago

Maggie Harrison

9.4

Maggie had this 5 months ago

Maggie Harrison

9.4

black pepper, licorice, dark, silky smooth up front- tannins medium, acid medium +. 2019 enjoyed on 3/23/23. a baby. buy and hold! — 6 months ago

Maggie Harrison

9.3

Glouglou!!! young vines, think that they’re growing biodynamically, bright, crunchy, snappy delicious! red cherry, a bit green pepper. I enjoy this so much. — 4 months ago

Maggie Harrison

9.0

2022 enjoyed 6/23 one of the oldest estates in Chavignol. native yeast. marine fossil heavy soil. white floral, oyster shell, sea-saline quality, slight viscosity, fruit is fairly ripe- peachy. it’s beautifully balanced but we thought it representative of what Sancerre is becoming with hotter temps. I really enjoy it, have to get used to the ‘new’ Sancerre — 4 months ago

Maggie Harrison

9.6

wow — 5 months ago

Maggie Harrison

8.4

super natty nose, high VA, slightly oxidized, fermented apples. tingly on the palate. flavors are over ripe apple, cider, fino sherry. — 4 months ago

Maggie Harrison

8.4

white stone fruit, white flowers, subtle native yeast funk, ripe white peach, ripe fruits- may have to come back to this. can’t nail the fruits. moderate acid, spicy, soft and long. — 4 months ago

Maggie Harrison

9.5

aged in concrete 50 years. 95ish % grenache. crunchy snappy fresh still, some earthy dried red fruit tertiary notes. barely fading at edges. but this makes sense- it was kept in glass line cement. — 5 months ago