Fresh, crisp & complex. Delicious to just drink on it's own. — 8 years ago
Dry, smokey, cherry, cigar and light but balanced. Pretty nice. — 8 years ago
The oak and minerality stand out on their own. Would love to revisit in a few years once they've calmed and melded together. #happyfriday #meursault #marchand — 9 years ago
Young vibrant delicious — 10 years ago
Last night in syr 😕 — 10 years ago
High acid sox sauv blanc. Ws 9.20 glazer — 10 years ago
Nose of burnt matches and leather. Spicy, full, deep red fruit, extremely dry finish. Drank while watching the Oscars. — 11 years ago
There's Sancerre then there is stuff like this. We import Vatan, so I can't say it's the best SB in the book, but it's certainly one of the best. Rare that I can drink SB. — 11 years ago
Thanks Marie Claude! Mmm mmm — 12 years ago
A wealth of fruit, the secondary notes beckon with time but I am not complaining. Red fruit and a certain slick stone forward are what get me to the haunting notes of pastilles: lavender and licorice. The finish goes on. On flipping onnnnn. Pairs INSANELY well with Republique’s zaatar-spiced cauliflower. I thought the mushrooms in cavatelli would be it but no. Taste with the zaatar of the cauliflower. — 7 years ago
Beautiful wine... felll off the map after about 2 hours. If you have any of this vintage drink now — 8 years ago
Value for $$$, crowd pleaser — 9 years ago
2007 is still young. But very delicious — 10 years ago
As good a Grand Vin De Bordeaux as I've had...a steal from Garigiste — 10 years ago
Tropical floral...very showy. — 11 years ago
My favorite best buy for under 15! Drinks like a 50$ bottle! Kinda a big deal! — 11 years ago
Very mild nice wine — 12 years ago
Nose dry roasted caramel with fruity notes and a tart crisp finish — 8 years ago
The 2008 was just a bit better — 8 years ago
Still youthful. Nose of dark fruits and truffles — 9 years ago
2009. Almost perfect. Bottle 124 of 600 made. — 9 years ago
Meaty, with cooked raspberries and steel. Powerful and savory. From 375. — 10 years ago
Nice mix of Bordeaux fruit with soft tannins, velvety — 10 years ago
Red fruits, spicy, sweet spices, minerality, red roses. Premier cru burgundy — 11 years ago
Lunch in Lyon ... Enough said — 12 years ago
John Breeden
Paired with steak au poivre. — 7 years ago