Tom Kobylarz

9.7

One more to finish of the bubbles theme over the last couple days! Made by Selosse's cellar hand, the wine is a dead ringer for a Selosse. Not just from the almost identical label (font is the same) and foil capsule. These were, like this 2018 disgorgement, made in the Selosse cellars. Blanc de Blancs and very dry, good oxidation, but with no other details on the label I don't have more details.

Med+ gold, mild petillance. The nose rises easily from the glass with a multitude of fruits, spices, savory and mineral nuances...lemon, lemon oil, mandarin, oyster shell, chalk, saline, with dried florals, subtle spices and toast, ginger. The palate is med bodied, the flavor density gives the perception of a fuller wine (med+), it is just a modest 12%. The palate is rich, powerful, and full of complexity. The finish is long, complex, and finishes with some serious cut! Outstanding! — 6 months ago

Vanessa

9.5

Prior notes continue to apply…

When we visited Billecart-Salmon in October of 2021, we received a tour of the stunning estate. Along the way, our guide, Jerome, paused near a traditional “Clos” (a single vineyard, enclosed by a wall) on the property. 

We could see a beautiful stone wall, surrounding a tiny 1 hectare parcel of “Clos Saint-Hilaire,” named after the Patron Saint & local church in Mareuil-sur-Aÿ, where Billecart-Salmon is located. 

Although we didn’t go into the Clos, we learned about how special this parcel is to the family; how it’s exclusively planted to Pinot Noir with vines dating back to 1964; how work in the vineyard is performed by hand and horse-drawn plows; how this parcel is farmed according to an age-old savoir-faire, adhering to principles of sustainable viticulture.

The wine is pale gold with a prominent bouquet of yellow apple, Anjou pear, raspberry, lemon curd, white peach, white blossom, desiccated white rose, wet stones, biscuit, brioche, almond paste, marzipan, crusty croissant, pie crust, toast, creamy texture and persistent, fine-beaded mousse and long elegant finish.

This is a 2005 “Blanc de Noirs” Champagne, comprised of 100% Pinot Noir, all coming from Le Clos Saint Hilaire, vinified entirely in oak casks to lend texture and body, and aged over 13 years sur lie prior to its recent release.  Due to the vineyard’s small size, production is very limited, and wine only produced in the best vintages.

Cheers to beautiful wines expressing a singularity of time and place!

Billecart-Salmon Le Clos Saint-Hilaire (2005).  — a year ago

with Deked1

Sipping Fine Wine

9.4

Founded at end of 1800 when Lavinio Franceschi, Florence land owner, visited the area. Over a century later, Tenuta covers an area of 530 hectares (140 planted with vines; 50 with olive trees). Aged in French oak for 36 months, 100% Sangiovese hand picked from 20-year old vines. A Gem! Deep Ruby. rich berry fruit aromas with complex spice. Palate has rich berry fruit flavors, baked cherry, with tobacco, cacao & subtle spice. Soft tannins, long finish ending with seductive earthy tones. Nice, aged well! — 5 years ago

Sterling Miller

9.5

Honestly such a delicious and subtle red to pair with cheese or an evening with friends. Keep a few bottles of this one readily on hand, it fares well in so many spaces. — 6 years ago

Sipping Fine Wine

9.1

Established in 1987, DD Oregon is owned by famed Burgundy producer, Maison Joseph Drouhin. Hand-crafted by fourth generation winemaker, Veronique Drouhin-Boss. Ruby with fruit and sweet floral scents, very French in style. On the palate cherry and blueberry with pepper and earthy notes. Young but integrated tannins, well defined, elegant with underlying richness, long finish.
— 7 years ago

Mike Beltran

9.2

Visited the winery in Walla Walla and this wine is a winner with full strawberry aromatics and solid acidity. Can use more time in the bottle but is hard to resist drinking now. Well made from quality fruit. — 8 years ago

Raj Harb

9.6

Flight 2. This was probably my favorite Chablis of the night. Some recent experiences w 1er cru 2010&2011 raveneau left me feeling like I pulled the cork way too early as the wines were wound too tightly to really enjoy. This, on the other hand, was in a very nice spot. A laser...bright acidity, very fine delineation of flowers, citrus, and crushed rock. Electric stuff — 8 years ago

Mark S.

9.0

Yellow. Oak vanilla nutmeg. Ample fruits. Peach Apricot roasted. Fruitiness M+ Sweetness M+ Acidity M+ Bitterness M Body M Finish M Rich 13.5% Bird in Hand Chardonnay 22 @, HNDJ1, 251216 — 6 months ago

Sipping Fine Wine

9.0

Produced from the "mosto flor" ("free-run juice") of sustainably grown and hand-harvested grapes. Ya means "yes!" in Spain. Straw yellow with good flow of tiny bubbles and light mousse. Stone fruit aromas with a vanilla nut fragrance. On the palate peach and citrus flavors, good balance, plenty of acidity and lingers nicely. — 10 months ago

WC Fields

9.0

Always a fun ringer in a double blind. Hard to call Chardonnay. — a year ago

Vanessa

9.3

We absolutely love exploring the world’s many expressions of Pinot Noir!  It’s a lifelong endeavor and we’re here for it. 😆

Tonight, we’re taking a sensory trip to South America and, more specifically, Río Negro, Patagonia 🇦🇷 – the most southerly wine-producing region of Argentina – where Antarctic currents, winds descending from the Andes, & high latitudes offer cooling influences, ideal for producing elegant Pinot Noir styles.

Bodega Chacra was established in 2003 by Tuscan Piero Incisa della Rocchetta (grandson of Sassicaia’s founding father) in search of purity and nuance in fruit expression from the terroir of Patagonia. 🍇
 
Piero now partners with esteemed Burgundian winemaker (and friend) Jean-Marc Roulot in the production process, each contributing their respective oenological “genes” to the final wine, which is first and foremost a child of the earth in Mainqué, Río Negro. 🌱
 
Paying utmost respect to the land, Bodega Chacra cares for its vineyards organically and biodynamically aided, in part, by the arid, windy conditions that naturally mitigate fungal pressure in the vineyard. Their fruit is harvested by hand, allowing for selectivity and the use of whole bunches during fermentation. 👏🏻👏🏻👏🏻

This wine is called ‘Cincuenta Y Cinco’ (fifty five) because its fruit comes from vines first planted in 1955, carefully preserved by the team at Bodega Chacra, whose oldest vines actually date back to 1932!

This wine was fermented in cement vats using native yeast, adapted to the environment and matured 11 months (50% in concrete, 50% in French oak of various ages) before release. ⚖️

In a word this wine is ethereal.
 
We served it with a slight chill. Its pristine, berry and cherry fruit profile, complements the delicate cherry blossom, peony 🌺 and baking spice notes. It’s light on its feet w/ medium alcohol (12% ABV) and bright acidity.  It’s lovely & perfumed.

Cheers to Bodega Chacra and all of the beautiful Pinots of Patagonia! — 3 years ago

with Deked1

Eric Godin

9.8

Day 2 of my cold, we open an 89 lafite at work. Let's take my best shot.
A cool menthol with fennel and licorice pour out of the glass, dust is in the air, strawberries have been dried, currants stewed. Potpourri and pepper hand in hand. Lilies, pollen, honeysuckle. Nutmeg and candied ginger come next and it's time to sip before it starts to slip.
Cherries and spice, sandalwood. Depth and harmony. A tannin that is neither polished nor agressive. The potpourri is here too, and the flowers carry on 30 seconds later. The palate seems to brighten the longer I wait. Juicy wild blackberry and overripe raspberry. This actually tastes like a nice jam. Then it darkens, broadens, and holds with confidence. Now that's a sip. — 6 years ago

Al Shikoh

9.0

* appearance: dark purple
* aromas: blackberry, black olive, vanilla, cracked pepper, smoke
* palate: very dense, black fruit, black olive
* structure: full bodied, medium+ acidity, medium tannins, 14.7% ABV
* finish: long, peppery
* winemaking: 100% Syrah blended from three vineyard: Les Collines Vineyard (44%)/Lewis Vineyard (41%)/Stoney Vines Vineyard (15%), aged for 17 months in 15% new oak and 85% older oak barrels
* cost: $45 — 8 years ago

saga

9.6

Loistava viini seurusteluun. — 8 years ago

Freddy R. Troya

9.0

Clos des Lunes “Lune d’Argent” 2023
Bordeaux Blanc, Bordeaux, France 🇫🇷

Overview
A classic white Bordeaux blend of 70% Sémillon and 30% Sauvignon Blanc. The estate is known for showcasing the nobility of Sémillon in dry form — rare in Bordeaux, where it is often associated with sweet Sauternes. Here, Sémillon brings waxy texture, depth, and honeysuckle complexity, while Sauvignon Blanc adds grassy aromatics and a zesty lift.

Aromas & Flavors
Expressive notes of ripe citrus, white peach, honeysuckle, and subtle herbs, framed by hints of wet stone and fresh-cut grass. The interplay of ripe fruit and grassy vibrancy creates both richness and freshness.

Mouthfeel
Medium-bodied with a supple, almost waxy texture from the Sémillon, balanced by Sauvignon’s crisp acidity. Clean, mineral, and refreshing on the finish, with good persistence.

Winemaking Notes
Harvested by hand and vinified in temperature-controlled stainless steel with partial maturation on fine lees to preserve both aromatic intensity and structure. This process highlights both varietals’ best traits.

Food Pairing
Perfect with seafood gastronomy — oysters, scallops, grilled prawns, or sea bass. It also pairs beautifully with goat cheese, light poultry, or herbed vegetable dishes.

Verdict
A refined Bordeaux Blanc that balances richness and freshness, showing why Sémillon deserves more attention in dry blends. Stylish, versatile, and perfect for the table. — 10 months ago

"Odedi"

9.1

Ruby in color with a wide reddish rim.

Nose of red and black fruits with light wood, tobacco and chocolate notes.

Dry on the palate with sweet raspberries, cherries, light oak, licorice, chocolates, spices and earth.

Long finish with fine grained tannins and tangy cherries.

This young Grenache blend is starting to drink very nicely now, with nice complexity and a soft mouthfeel.

Will continue to age nicely in the next 15 years.

Elegant and rich. Interesting and engaging. A very traditional Châteauneuf-du-Pape in style.

Well balanced and good by itself as a sipping wine. Will also pair nicely with food.

A blend of all 13 allowed grapes in Châteauneuf-du-Pape, but mostly Grenache. Hand picked and whole cluster. Aged for 2 years in large French oak barrels.

14.5% alcohol by volume.

91 points.

$110. — a year ago

Bob McDonald

9.3

At the Filipino dinner at the Downs Club. Definitely an aged Riesling with a whiff of Kerosene. Aged in the Rockford Cellars. Still some citrus evident with low acid. — 5 years ago

Evan McKenzie

8.9

Darker yellow appearance, very light aromatics, minimal oak, lemon, high acid, medium + minerals, 13.9% EtOH

2016 crop of Wente Selection Chardonnay hand-harvested on 9/23 with a yield of 1.05 tons per acre. Whole-cluster pressed and cold fermented in seasoned French Burgundy barrels. 147 cases produced. — 6 years ago

Scott Soren

9.1

This was quite a surprise. While not the giant backbone you’d expect from a Cali cab, it had a nice Viscosity on the pallet and a longer finish. The tannins not fully integrated for its age, with a higher acidity level. Drank more like a Bordeaux blend. — 7 years ago

Delectable Wine

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9.7

The 1990 Cristal is remarkable. Polished, nuanced and light on its feet, the 1990 is all class. Citrus, orchard fruit and floral notes are wonderfully lifted throughout. A slight reductive note adds character on the finely knit finish. I can’t think of a better way to start this tasting. Simply put, the 1990 is a total rock star. Moreover, it is much more delicate than most wines from this ripe vintage. Amazingly, the 1990 tastes like it is still not ready! “Nineteen ninety was my second vintage here,” says Chef de Caves Jean-Baptiste Lécaillon. “It was ideal. The fruit was just perfect. We blocked the malolactic fermentation completely and only fermented 6-7% of our lots in oak, as opposed to the more typical 20%, in order to preserve as much freshness as possible. The wine was made by my predecessor, Michel Pansu, but I was learning. This was the first year I started working with oxygen by reducing sulfites in vinification to pre-oxidize the Chardonnay musts, as I do know, which allows me to get rid of all the unstable, oxidative compounds. With Pinot, on the other hand, you need a little bit of sulfur at crush or you lose the brilliant fruit. (Antonio Galloni, Vinous, December 2018) — 8 years ago