Some Dude

9.1

I love this wine. We had it with a rich meal of cognac Dijon beef stew, and Alsatian braised red cabbage. It was especially beautiful with the cabbage. It’s fruit notes were amazing. Its finesse and elegance were perfect for the meal. and at this price, it’s an unbelievable bargain. — 9 days ago

Some Dude

9.0

Wonderful lush blue fruit. Moderate tannin and moderate acidity. We had a spicy zaalouk and it was a magnificent pairing. Great winemaking by a historic winemaker. — a month ago

Some Dude

9.0

Love love love this wine! Wonderful petrol on the nose, and such zippy racy acidity to balance the full fresh mouthfeel! Get some spicy Thai food and open this: that’s good living. — 2 months ago

Some Dude

9.0

I loved this wine! It had a fresh, tan quality that made it perfect with the chicken mayonnaise and cheesy focaccia we served. Its acidity and a little bit of herby or floral overlay and a light mouth feel made it a really great food wine. — 11 days ago

Some Dude

9.0

Classic and wonderful! I made a pumpkin tiramisu and this was a great pairing. The rich honeyed flavors balances by great acidity: it had a long clean finish. — a month ago

Some Dude

8.9

What a great wine! Perfect for a light meal with a roasted butternut and arugula salad and some leftover roast chicken. Delightful and light finish, with mouth-puckering acid. Yummy! — 2 months ago

Some Dude

8.8

Yum! This is deee-lightful. The Chardonnay fruit is bright and clean, the acidity is everything you’d want from a food-friendly Italian wine, and there’s a fun streak of minerality underneath it all. This is one to enjoy! — 4 months ago

Some Dude

8.9

This wine rocks. We had it with a dinner of chicken Milanese and a cheesy focaccia — it was an inspired match! Lean, with a little quince and a full mouthfeel with that delightful Italian acidity. — 14 days ago

Some Dude

9.0

This is a fabulous wine! It’s light and fresh with a wonderful spice to it. It’s made with a super obscure grape (Pineau d’Aunis that is only grown in this little area) along with Cab Franc, Pinot noir and Gamay. We had it with a cheese board, and a salmon that I seared in oil that I fried lemons in. I added a dill gremolata. It was so refreshing and delicious. — 15 days ago

Some Dude

8.8

We liked this. We decanted a couple hours before serving, but its fruit and structure went well with a hearty pot roast. — 3 months ago