Brooke Long

10

Had the 2004 in Willamette valley at Antica Terra from their benchmark wines collection — 5 years ago

with Stephen

Dan Boland

10

“Oh that’s perfect.” - me, out loud, to myself, alone in my kitchen during the Quar — 6 years ago

Ely Cohn

9.2

The integration is expert and so elegant. This is not steely laser lemon. It’s weighted, lush, expressive - with almost certain time in used oak (unconfirmed).

Apricot, pear, quince, baking spice. — 7 years ago

Diana Eng

9.1

1995 vintage out of magnum. Good acidity for the age. Red cherries, strawberries, mushrooms, slight soy sauce. Complex. Delicious. — 9 years ago

with EatSommThings

Michael Elmore

9.1

Less oxidized and more focus than 2005z — 10 years ago

Mark Maruszak

9.1

Wow! An incredible grand cru offering that stands apart from the other Billaud wines. Driven minerality that is restrained by a noticeable but not overpowering oak influence. Hauntingly ethereal, incredible complexity. — 11 years ago

Amity

9.5

Amazing. NYE with Pells. Thanks Peter and Tice. — 12 years ago

Mary Bergum

8.9

Geogeously smooth with a lingering apricot flavor. — 12 years ago

Kieran Roberts

9.1

Really nice and subtle — 12 years ago

Noah Dorrance

Founder Banshee & Rickshaw Wines

9.8

Impactful yet elegant...and a baby — 13 years ago

Simon Tolsgaard

9.1

Wonderful nose. Huge value. Already drinking nice — 6 years ago

Emanuel Rohss

8.9

It’s good in terms of character, nice balance, but it’s not as substantial as it should be, it could’ve more depth and body. Sort of disappears a little too soon. At the same time I did enjoy it. Def worth a try — 6 years ago

Paul J

9.0

Pretty average all around. I had higher expectations, but they weren’t fulfilled. I have had no luck with higher priced white wines. Maybe I’m just drinking excellent value lower priced ones, because I find them much better! — 7 years ago

with Brooke

Eri

9.0

Very nice tannin for a biological wine - helps you wash your mouth filled with rib roast and potatoes. Enjoyed the marriage a lot. — 9 years ago

Maciej Kurka

9.1

Pretty picture of the vineyard with all those hills in the background and sign that it was formed in 1815 the year of Waterloo. That's impressive. Tradition that is. Wine complements the food. Food complements the wine. The acidity is not overwhelming. We tend to complicate things in the US. — 9 years ago

John Edgar

10

Birthday love. — 11 years ago

Brian Hague

9.5

Great for Valentine's Day! — 12 years ago

Dade Thieriot

10

#Simon #Sekt is the perfect way to welcome friends and begin a lovely evening! #Mosel — 12 years ago

with Petra

Rob Moose

9.2

Hey 2011! Ya got a pulse! — 12 years ago

with Gabriel

Martin Pålsson

9.5

Fortfarande mycket syra kvar. Tropiska frukter och mineraler. — 13 years ago

John Osgood

9.3

Acid and minerals in spades. — 6 years ago

with Randy

Martin Bergo

9.1

Floral, deep, high quality. — 6 years ago

HFly

9.1

Still in a very good place at at 30+ years of age. A bit of petrol on the nose but still an abundance of fruit. — 6 years ago

Rob Moose

9.5

This is one of the very best bottles of Chablis I’ve had. Intensely pleasing. Amped up. Everything I love about white wine. I am really sad that I only had one bottle but thrilled I got to experience it at its peak. — 8 years ago

Eric Urbani

9.3

Outstanding — 9 years ago

Karl Ziegler

9.1

Integrated and silky. Fun stuff! — 10 years ago

with Victoria

Jbatten

9.0

Sticky Barsac from the 2009 vintage. A delicious ending to a fantastic Kings Day tasting menu! — 11 years ago

Ryan Mullins

9.7

all the oak makes it more blousy. baby — 12 years ago

Simon Gilligan

9.1

Rich blackcurrent evolved and softened over 4 hrs — 12 years ago

Michael Tobin

9.8

Wow! This has aged well! Smooth as silk with a little aeration. — 13 years ago