Paul Masson

9.1

Developing bruised apple complexity, sufficiently balanced with zingy citrus and minerality. — 3 months ago

AS

9.5

Light, smooth, and with tartness (acid). A perfect pairing with meat or a rich meal. If you like lighter reds and come across this one, you won’t be disappointed. It’s a true delight. — 5 months ago

Chris MacLean

9.1

Well above average Chenin — 7 months ago

with Sarah

Paul Masson

9.2

Singing now but plenty of stuffing to go the distance — 2 years ago

Adam Gäfvert

9.0

Need to come back to grenache blends from southern Rhône. So joyful to drink. — 4 years ago

Nick Heer

9.2

Curry spices, a little vegetal, great. — 5 years ago

Douglas Braun

9.1

Spiced apple /pear , melon ,slight wet wool, beautiful in the mouth great screaming acidity minerality and bruised apple — 6 years ago

Turd Ferguson

9.1

Absolutely ripping acid. Intense wine, Plenty of stuffing. Well cellared. Fruit is evolved but no risk of going anywhere, with acid like this it’ll probably live forever. — 3 months ago

Jamie Noon

9.0

Delicious! — 6 months ago

Ray Vanderhoff

9.0

Solid Cru Beaujolais. Medium garnet color. Bright aromas of ripe red and black cherries, earth and violets. Expressive flavors of red and black cherry/raspberry/currant fruit, tobacco and a pleasant hint of baking spices. A bit of black pepper and the presence of stemmy carbonic maceration on the very long and tingly finish. Quite juicy and crisp. Fruit forward, nicely structured and pretty well balanced. — 7 months ago

Ian Hamel

9.2

2022-3 winter. The previous bottle of this I had felt like the most overripe and in-Burgundy-like 2018 I’d tried, and by some margin. I figured some time might help, but have a growing suspicion that my cellar is too cold to really mature wines without multiple decades of wait. So…experiment time. I stored this for a couple of years in the basement but outside the cellar. It’s not a textbook environment, at least for the summer months. Lo and behold, this had loosened up a fair bit, with more expressiveness on the nose too. It was still riper and heavier than it needed to be but was good. Would it have been better with 30 years at 14 degrees? Perhaps, but it’s a near-academic question for me given the prices of burgundy these days. — 3 years ago

Tom Nguyen

9.1

Premier indeed — 4 years ago

with Eddie and Chris

Hiroshi Tominaga

9.0

Great, rich. Black cherry with some cinnamon. Bought at Mitsukoshi for ¥5,000. — 6 years ago

Tom Casagrande

9.2

Second bottle of this in the past year. It’s deep, complex, and drinking really well now. A little note of barnyard adds a dimensional to the deep ripe fruit and deep granite on the nose. It’s dry and very deep on the palate. Deep savory and mineral notes are prominent, nicely augmenting the dark fruit. Nice but soft acids. A teensy little bit drying on the finish, so this is definitely designed for the table, where it will shine with stews and braises and pasta and . . . — 3 months ago

Alvaro Bustillos

9.6

Byo dinner nic kappon — 6 months ago

Paul Masson

9.0

Tough right now but good to revisit in 2+ years — 2 years ago

Aaron Tan

9.0

Looked a little oxi when first opened, but it seemed to pull back in the glass. Some honey still, but the core of lemon fruit was so intense - lemon curd and peel all the way. White florals, musky wood, and a touch of spice too. Super salty finish and an acidity that keeps growing. Tasty! — 3 years ago

Brooke Gannon

8.9

Rustic and earthy…. Crunchy feeling — 4 years ago

with Joseph

Kyle Gross

8.9

Really pretty blend. Musty and mineral-y. Not too fruity, subtle tannins. Very nice. — 5 years ago

Tetsu Nakazawa

8.9

Ha un gusto tipico di cabernet franc. Buono. Sento il gusto forte da barrell. Decent. — 6 years ago