Brenna Jean

9.0

Very enjoyable drinkable dry red — 8 years ago

Nico J. Snyman

8.9

Slight oxidization coming through, great acidity, lemon curd, great example of a mixed style. — 8 years ago

Benni Piron

9.0

Grazie mille, buma! — 8 years ago

with Patrick

Antoine Pin

Wine Buyer Kroger/QFC

9.0

Well...looks like I'm keeping this little prosecco treasure in my set. It's a wonderful bubbly with steelhead trout and creamy risoto. 90pts - Global Imports — 8 years ago

Fumawine

8.9

Quinto vino della serata "Mille Bolle Bob 2016": un bel Pinot nero dell'Oltrepó Pavese. — 9 years ago

Dan Gasparo

9.3

Love this wine. One of my favorites from Coppola. 100% Cab Franc from Knights Valley. Big fruit-forward flavors of black cherry, plum, and black berries, nice peppery spice with soft tannins, with a little kick at 15% ABV. That said, super smooth and drinkable, great with steak. One of the flagship wines so winery exclusive. — 9 years ago

Lyndsey Jones-McAdams

9.0

Lovely and inexpensive white. — 10 years ago

Sarah C

9.8

Perfect. Apple, pie crust, mineral, vibrant and fabulous. Mille mercis à la famille Ariston! — 10 years ago

Simon Burke-Kennedy

9.0

Really rather delicious Luberon red. Washing down some rather fine Luberon cheese. Purchased from the beautiful Chateau. 2006 was the year my now wife and I met. — 11 years ago

Antonello Pagani

8.9

Quasi ossidato ma grande vino — 12 years ago

Nick Demos

9.2

100% Grenache — 8 years ago

Matty Colston

10

This my shit... blurring lines. — 8 years ago

Eri

9.3

It was my honor to become acquainted with the best Trebbiano d'Abruzzo grower. Grazie mille. — 8 years ago

Gil Castro

9.2

This merlot I feel is missing a little something but I still think it's a better merlot than some others out there. — 8 years ago

with May

Robert Gomez

9.1

Spicy, wild strawberry and lots of minerality. Delicious. — 8 years ago

Melonie Marie

9.0

DOC Prosecco... Loved it! — 9 years ago

Michelle Cummings

9.8

Tyler brought it home from Paris. His "cheap-buy" — 10 years ago

with Tyler

Stefan Lindberg

9.6

I looooove it! So damn fruity fresh and lingers in my tongue... 😍👌 — 10 years ago

James Parker Huston, CWE

Sommelier Charlie Palmer

9.6

Word! Grazie Mille Master Jordan. — 11 years ago

Christian Sdoja

9.9

I vini di Valter regalano sempre grandi emozioni. Per i fruitori più attenti nascondono mille sfaccettature. Grazie Valter — 11 years ago

David Menkes

9.1

Not bad at all for a Santa Ynez Cab Franc/Cab Sauv blend. — 12 years ago

with Corey

Kate Sitarz

9.6

So different! Visit??
(Had at l'impertinent) — 8 years ago

Aaron Tan

9.8

Where do I start with this wine? Perhaps what I didn't like about it. Palate seems unresolved as of now and it didn't deliver as much satisfaction as the nose, but that's just nitpicking. Also a touch too oxidative - hints of sherry notes. However, in a way, this adds complexity to what was already a rich, layered array of aromas. Tasting the Sapience, I think of a warm mille feuille, with baked apples and spices in one layer, salted caramel with nuts in another, chamomile cream with fresh mandarin pieces in the last. This had complexity of the highest order and probably the best champagne I've tasted this year.

Notes: Better to serve it in a bigger format glass. Like Bouchard and Selosse, bubbles dissipates quickly here. The ample use of oak and richness of the wine does make it somewhat table-like. Also, CJ noted that's this could have pulled off as a Selosse Millesime, which I have yet to taste. Mixed info about the wine so will list them all.

From FORCEBERRY on Cellartracker:
This is a brainchild of Benoît Marguet: the world's first "prestige cuvée" by Champagne small growers. Despite labeled under Marguet's name, this wine is not made with Marguet grapes; instead the grapes come from organic producer Georges Laval, who supplied Pienot Meunier (2/3 of the wine) and biodynamic producer David Léclapart, who supplied Chardonnay (1/3 of the wine), all grapes from minimum 1er Cru-level vineyards. The wine is vinified by Benoît Maguet and Hervé Jestin, a man best known as the cellar master of Duval-leroy. The wine is fermented and aged in old barriques for 6 months, after which the wine is bottled and left to age in Marguet's cellars for a minimum of 5 years. This wine is disgorged in September 2012 with a dosage of 3 g/l.

From Planetwine:
Sapience is a collaboration between Benoit Marguet, Benoit Lahaye, Vincent Laval, and David Leclapart. The concept is to craft a Champagne using extreme biodynamic methods. This rendition of Sapience comprises Chardonnay from David Leclapart, and Pinot Meunier from Vincent Laval. The next version will have Pinot Noir from Benoit Lahaye. The wine is made in the cellar of Benoit Marguet, who is one of the most passionate biodynamic winemakers we've encountered. The base wine spends two years aging in Bordeaux barrels before the second fermentation in bottle. More Chardy in blend.

From Pillariwine:

Benoit Marguet partnered with Herve Jestin to create this wine, the first ever certified organic prestige Champagne blended from across the region. They release the same wine with two different labels. One is Sapience/Marguet the other one is Champagne Jestin. Grapes are from the fellows of Hervé Jestin, Vincent Laval(Cumières, PN&PM, Biologic) and David Leclappart(Trépail, CH, Biodynamie). — 8 years ago

with Michelle

Polly Rittenberg

9.1

Really fantastic everyday wine, and bonus, it comes in a 1L size bottle! — 8 years ago

Fumawine

9.0

Quarto vino della serata "Mille Bolle Bob 2016". Un Enrico Gatti MILLESIMATO morbido e delicato. — 9 years ago

Michael Perry

9.1

I could talk all night, but I simply cannot say enough good things. Find this bottle — 9 years ago

Louisiana Pizza Kitchen

9.0

Great spice. Richer in style. Mouthfeel fantastic. 37.25. Regular 75. Purveyor — 10 years ago

Maria Regina

8.9

Tasty- cooked in a clam sauce dish, and drank with it. — 11 years ago

Lisette Bonilla

9.7

At Verjus with Blake — 11 years ago

Caleb Cook

9.5

Great bottle to entertain with. Having marinated Greek olives and sea salt feta with it. — 12 years ago