Elizabeth Blanchard

9.0

At the ICA summer concert series — 4 days ago

Ashley Timari

10

Such a tasty natural wine. I love how it's a little funky. — 10 months ago

Jody's Mostly Natty

8.9

Fun, fruity, funky and before you know it - finished! — 3 years ago

Nick

10

Love this wine - Christina — 5 years ago

William Szustak

9.0

I knew Christina would enjoy this one... opened up beautifullly and has a wonderful nose — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Happy birthday Christina & Hedy.

Kicking off the celebration with Bollinger & white cheeses.

Beautiful & well balanced reductive & oxidative style. Consistent & always delivers. — 6 years ago

Jan G

9.0

At Chefs with Chris — 7 years ago

Jason Keefer

9.0

Flowers and orange blossom honey, a bit tart but not funky. Great orange wine! — 7 months ago

with Natasha

Somm David T

Independent Sommelier/Wine Educator

9.7

Happy Birthday Christina. 🎂 🎉 🥳

I have been holding this bottle for her birthday for about 5 years since we had this vintage last. Worth the wait. So much more complex now.

The fruits are more subtle and the toasted mixed nut buffet has taken hold. Butterscotch hard candy. Round, creamy, subdued lemon & pineapple juice, hints of lime on the long set, Bosc pear, white peach, whipped cream, brioche, some bread dough, some of the most beautiful yeastiness, what amazing, soft chalkiness, sea spray, undertones of white spice, crushed/powdery limestone, fresh, blooming Spring flowers & yellow lilies, excellent, perfect, crisp acidity, layers and layers on the well; knitted, balanced, structured, brilliantly polished, elegant finish that lasts minutes.

I’ve had some nice champagne lately and this beats everything except 02 & 96 Krug. — 2 years ago

Joe Fischer

9.0

Lemon, yeast, slightly salty, good acidity — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Nice with our cheeses. One, (Four Fowl) sent from our friend @Severn Goodwin. Really excellent.

Happy Holidays! 🎄🎁🎅⛄️❄️🌟

The Gosset was opened by our friend Christina. This has seen air through oak & leans into an oxidative style which, is good but, not my favorite.

Lots of bruised, golden & apple, bruised pear, touch of spoke cider, pineapple, ginger ale, strong, grey bulky minerals, bread dough, yeast, saline, sea fossils, chalky stones, some flint, limestone, white flowers, some yellow lilies & jasmine/spring flowers. The acidity is racy with a well balanced, smartly polished finish that is nicely persist. — 6 years ago

Carrie Matthews

9.3

Good wine at Christina and Paul’s! — 6 years ago

Michelle Duke

8.9

At John & Christina Luikart's — 8 years ago

Kristen Grimes

9.2

Red plum and minerals on the nose, lots of red fruits on the palate... raspberry, strawberry, plum... but also a bit of herbs and lots of minerals. Very complex for a light and fruity dark rosé or light red 🤭 Yum! Perfect for summer in October... — 9 months ago

Kristen Grimes

9.7

Fruity and earthy on the nose and palate... perfectly ripe blackberries, light and bright with black pepper tannins. — 2 years ago

Zoran Korencan

9.0

Sant Christina, Val gardena ob 06.08.2022 — 4 years ago

Lee Lightfoot

9.5

Sublime. I’m biased but it is probably the best example of merlot on the central coast. Tiny yield from a small vineyard planted on steep grade. Cherries, dark chocolate and muted green herbal pepper notes. Alleged Petrus clonal material, the result is world class and is hard to outshine domestically. — 5 years ago

Natalie Wallace

10

Christina + Matt’s honeymoon wine — 6 years ago

David Deardorff

9.5

Quite jammy with an airy mouthfeel. High acid, medium tannins. Jolly by itself or with food. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Our friend Christina brought this Paul Bara imported by Kermit Lynch. It’s 90% Pinot Noir and 10% Chardonnay from 35 year old vines.

The Bara family started producing Champagne in 1860 in Bouzy. Six generations of Baras have worked their Grand Cru terroir in the heart of the Montagne de Reims

This started on the palate as rich & reductive and then slipped into slightly more oxidation on the long set. Started with some nice citrus, pineapple, followed by some bruised apple & pear, nice mousse cream soda, touch of brioche, followed by pronounced limestone minerals that pressed the palate, tightly beaded, good acidity and finishes well providing you like some oxidation on the finish. However, while I enjoy that style from time to time, it’s always not my favorite...I lean more toward reductive styles.

Photos of, Champagne House of Paul Bara, Chantale Bara who manages their House, old school basket press and one of their Bouzy vineyards. — 7 years ago

with James and Christina