John Willison

9.2

Core of Sauvignon Blanc and Gris wrapped in layers of funk. — 2 months ago

John Tan

9.0

Jingjia’s 40th at Bistro de le pin. Medium orange. Lovely body. Ripe fruits. Voluptuous.

90% Semillon, 10% Sauvignon Blanc. From terroir of clay and limestone, and blue/green marls. 18 months of fermentation in barrels, followed by 6 months of maturation in concrete vats.
[Winemakers’ comment:] 2017 has the class for making great dry Semillon. Paradoxically, the short growing cycle of the vintage, as a result of the ravages of frost, has benefited the variety, producing grapes of a wonderful density, and yet altogether avoiding heaviness. Voluptuous, ripe, salivating and sharp.
“Deep gold hue. Some oxidative aromatics upfront on the nose: ripe orchard fruit mixed with nuttiness. Round and mature, but also incisive and precise. There’s an abundant backbone of minerality here but the wine is wrapped in sap. Persistent palate-staining finish, yet there’s a sense of reserve that seems to suggest at least 6-9 months of laying down before the wine’s full breadth will flesh out, but all the material is there.” AC — 2 years ago

Ryan Tate

9.1

Juice bomb — 4 years ago

Jody Scharf

9.2

Light and orangey — 2 years ago

John Tan

9.0

Val’s. Lively acidity. — 2 years ago

Jonas Hartz

9.1

Def not Californian — 3 years ago

Adelia Shiffraw

9.0

Wild and fermented, but smooth and whisks you off your feet. Jammy up front with an earthy, woody ending. Lovely. — 4 years ago

John Tan

9.0

Fri night at home. Mussels dinner. Rich but salivating acidity. Quite precise. Sweet without being overly so. — 2 years ago

Todd Scurci

8.9

#kingstonwineco #cabfranc — 2 years ago

with Annie

Kerri

9.1

Excellent wine and Greta price. Lighter and fruity, pairs well with anything. Merlot forward blend with cab sauv and cab franc. Would please a variety of people — 3 years ago