Jason

9.7

Fantastic wine. WS 97 a few years back and only getting better. Semi sweet like smoky sugary velvet with a tinge of apricot and fig. Pure ambrosia. Goes well with a good Stilton and salty cracker and dark chocolate. — 10 years ago

Julio Proano

9.0

Full body. — 11 years ago

Adriana Fabbro

9.4

'97. Long ambrosia/honey dew finish. Ethereal. — 11 years ago

Dade Thieriot

10

This why defies description...the label says it all: best vintage of the past decade from one of Germany's all-time greatest estates--AMBROSIA-- nectar of the gods!!! #Auction — 11 years ago

with Petra

Adam Furrow

9.8

Very flavorful and tasty. Just enough bubbles to make it fun. — 10 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.4

This producer has me confused, which is nothing new for Burgundy. On release his wines are nearly un-drinkable; a year later they are ambrosia. This is the best passetoutgrain I have ever had, loaded with pretty Gamay fruit but supported by Nuits acidity. Not complex- just delicious! — 10 years ago

with Cleora

Jay Kline

9.7

This stuff is awesome. Consistently awesome. Thomas Rivers Brown made ambrosia. Too bad they couldn't make this work. I don't have enough. 8 years and still going strong. So well balanced. — 11 years ago

Michael Phillips

9.4

2006 nectar ambrosia peaches and apricots. Luscious wine. — 10 years ago

Christanna Honer

9.1

Holy botrytis! This thing reeks of noble rot--practically dripping with ooey gooeyness- candied lemon peel, bruleed grapefruit, grandma's ambrosia salad (Midwestern family, sorry!)- there's definitely some wet mossy earth in the background. Palate is medium sweet and richly savory-flavored, almost like a saffron syrup, or perhaps a passion fruit Creme brulee with an almond topping. Needs some foie or stinky ass blue — 10 years ago

with Adam

Anthony Lombardi

9.3

Stylistically, more my preference than the Ambrosia, both are fantastic wines though. Bright peppered cherries. Love what's happening w/domestic Mourvedre! — 11 years ago