Martinez

9.1

Lively, pure, complex nose. Smoke, sage. Minerals. Chalky texture — 3 years ago

Erika Turner

9.2

Lime creamy soda — 5 years ago

with See

Stephen Osgood

9.4

fun, reductive, big acids. — 5 years ago

Peter van den Besselaar

9.4

Vintage 2011 / Chenin Blanc Par Excellence. From a lesser known AOC in Anjou/Loire next to Coteaux du Layon. This is só gorgeous. Gold colour. Smells like honey, Turkish Fruit, apricot. Beautiful lively sweetness on the tongue. Perfect aperitive for Sunday lunch. Paired with Duck liver paté. — 6 years ago

S.S. Mandani

9.1

Shoe polish peppery. The bouquet reminds me of a musky, spicy, fragrant cologne my grandfather might have worn in the early 90s.

Takes me back.

Licorice, black cherry, and just a hint of banana peel in the bouquet.

At first taste:

Woah. Flavor bomb.

Rich. All this fruit you don’t sense in the bouquet comes alive. It’s as if you’re berry picking on the French countryside, popping handfuls of mixed berries into your mouth at a time.

$11.99 at TJ. This is a steal.
— 7 years ago

Marc Vacossin

9.0

Belle découverte. Fraîcheur et ampleur en bouche — 8 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.0

Delicious, savory. Nice with smoked salmon. Snappy. Only hints of aldehydes on the finish. Table wine! — 8 years ago

with William

Al Doyle

9.2

Another kick-ass savagnin-chard blend 💪 — 3 years ago

Daniel M

9.2

A toasty nose with honey and apricot. There is a bit of beeswax too. The mouthfeel is very interesting because it's thick and extremely sweet on one hand but it's balanced by a massive acid backbone that brings loads of freshness. It stays there for a very long while and the apricot and honey note and somehow sticks to the palate for a good minute. We paired it with a homemade chocolate cake (made by my daughter). Delicious sauternes ! — 4 years ago

C R

9.0

Avec chou acheté Forcalquier — 5 years ago

R Bl

8.9

Orange; very good but price is steep for this ($38) — 6 years ago

Jake Kimar

9.0

Nose of briney olives, leather, blackberries. Good taut palate, give a few more years to loosen up — 6 years ago

Adam Seibel

9.1

Didn’t know what it was when we opened it because the label was in French but we enjoyed the wine immensely while camping in Colorado — 7 years ago

Shafiq Perry

9.3

The next big thing from Jura. Delish! — 8 years ago

Peter James

10

Incredible Sauternes! — 3 years ago

Turd Ferguson

9.4

Day 2: This is killer. Super fresh but firm/structured. Atypical Bordeaux. Organic field blend. 13.5%. —- Domaine de Galouchey has to be one of Bordeaux's most idiosyncratic producers. The vineyards of this domaine were cleared and planted by Jean Terrade and Gérard Pantanacce, but things didn't really start to take off until they partnered with renowned sommelier Marco Peltier. They make two wines from organically grown grapes from their tiny estate and their Vin de Jardin (Wine of the Garden) might be the most exciting thing to come from Bordeaux in a very long time.

Galouchey is in Beychac-and-Caillau, 7 km from Libourne, across the river from Saint-Emilion and Pomerol. They could choose to label their bottle as a Bordeaux but instead choose the simple table wine designation of Vin de France. This is so that they can make a wine that they feel more closely reflect the type of Bordeaux that they want to drink. Something more closely aligned with the region's wines before WW11 when commercial interest and the armies of consultants ushered in an era of homogeneity. This area is mostly known for dry whites and value reds but in the 18th century the wines from in and around the estate were some of the most sought after.

The vineyard sits on land that has never been touched by modern synthetic agricultural additives and has been farmed organically from day one. All the permitted grape varieties of the region – Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle – are planted in the vineyard and the wine is made as a blend of all of the grapes, white and red. Merlot plays the lead with white varieties playing very small yet important roles. This was the way it was done many generations ago when most Bordeaux was a field blend.

Each of the nine varieties is separately harvested by hand at very low yields. Top quality Bordeaux estate can regularly produce 7,000 bottles per hectare, but the trio took it further limiting yields and producing only 3,600 bottles. This means sorting at the winery is surgical, with only the grapes going into the vat they would want to eat. Made with almost no sulfur, nothing is added or removed. The result is a masterpiece of Bordeaux and one that you don't have to pay $100 or more for.

Freshness and drinkability are not terms that we associate with Bordeaux but that is the first thing that came to mind after one sip. It’s bright fruit melds into its seamless texture. This is very much Bordeaux with flavors and aromas of tobacco, dark chocolate, graphite, and wild herbs but there is a purity of fruit and incredibly vivid floral notes that take this to another level. — 3 years ago

Shannon McLaren

9.2

Earth and herbs on the nose, riper fruit but very nicely balanced. — 6 years ago

Brittany Powers

9.4

All apple on the nose. Almost a cider quality. Mouthwatering, racy acidity on the palette with a briney finish — 7 years ago

Hanif Perry

9.2

Lovely wine — 8 years ago

with Shafiq

Chris Grimm

9.1

Don't know where to begin with this one. Black cherry, unfiltered, great fruit, and oh-so-delicious. — 8 years ago