Maria Falcon

9.0

Very nice, a little strong when you first open it — 4 years ago

Severn Goodwin

9.0

Just concluded our annual Fall seclusion at our cabin in the Rangeley lakes region of Maine, mobile service up there is mostly non-existent, after several days I am posting again. Notes are somewhat brief, as my focus is relaxing and watching the Common Loons swimming and diving in the cove in front of our camp.

Nose has cold oak, yeasty bread dough, yellow apple flesh and cold limestone.
Palate has chalk dust on yellow apple, saline minerality and cold bread dough.
Medium-short finish, but quite pleasant on the nose. — 5 years ago

Anthony Pro

9.2

One of the best white wines. Ever. The blend is mind blowing, especially since the grapes are not common to California. Happy birthday Steph! — 6 years ago

Emily

9.0

Super tasty not-so-common varietal — 6 years ago

with Jess

Erika Campbell

10

Started this bottle whilst painting the walls, fortunately had leftovers for winding down after work the next day. Must buy again! — 6 years ago

David Liebschutz

10

Wonderful! Fruity and full bodied. Not the thin stuff so common these days... — 7 years ago

SheSwallowsDotWine

8.9

Tastes like sunset on a Caribbean island. Oh wait, I was on a Caribbean Island. So much crisp fresh acidity with a sweetness you don't expect, but quickly becomes welcome on the palate. A nice alternative to your common Sauv Blanc for a sundowner. Great with plantain chips and a strong man at your side! — 7 years ago

with Michael

Ian Hamel

9.2

2020 spring / summer. While the swing back towards traditional winemaking in Barolo and Barbaresco is wonderful to see, it seems that there are still many banner barberas made with lots of new oak and the like. There are plenty of simple, delicious barberas made in a balanced fashion, finding a traditionally-made wine exploring barbera’s potential in top sites isn’t all that common. Here’s an example of why that’s a shame - effusive with black and red fruit, concentrated without being heavy, balancing acidity and tannin, and a bit of spice — 4 years ago

Darren Dittrich

8.9

For the ABC crowd... a lovely unoaked white we enjoyed during our summer stay in Piedmont. White peach, lemon curd, honeysuckle, and mineral with plenty of acidity. An easy drinker with a high QPR. Arneis can run from a lighter pale yellow style (most common) to a more full-bodied tropical golden style (Bruno Giacosa). — 5 years ago

James Forsyth

8.9

A simple styled New England IPA. I put this down to the session strength, which makes it much more palatable. A good one for #internationalbeerday — 6 years ago

with Gautham

Joe Puppet

8.9

I enjoyed this wine with a nice steak — 6 years ago

Andrew Han

9.0

From the Wine Society: This is the source of the bulk of our Beaujolais for the last 50 years, and many members will also have tried the fruits
of The Society’s work with this excellent Beaujolais-based négoce in the form of our bestselling white wine, The
Society’s White Burgundy, sourced from the Mâcon.
Dealing with a négociant allows The Wine Society to pick and choose, often blending together from different estates in
order to end up with a wine that is better than any of its parts.
Négoces have had a huge part to play in the recent history of Beaujolais, some of it not so good but some of it very
positive. For all its apparent simplicity, Beaujolais is a complicated region that is often the victim of its own capricious
climate with late frosts and violent hailstorms a common recurrence.
The one name that stands out for us is Dépagneux: Jean Dépagneux was the last of this illustrious merchant family
who, with his partners, bought up a list of ailing names such as Aujoux, which had made its name selling Beaujolais to
the once profitable Swiss market. Jean retired about a dozen years ago and his place was taken by a young and
talented oenologist from Viré called Jean-Marc Darbon. One consequence of the change has been the meteoric rise in
the quality of The Society’s White Burgundy. — 7 years ago

Craig Williams

9.4

Noble reduction envelopes the melon-pear aromas of this "common" white variety. This is all about the human hand and its ability to transmit attributes that evoke pleasure. Terrific. — 7 years ago

Roger Ray

8.9

"Mahi is long enough for real substance without that awful syrupy quality so common in other whites. There's a note in there that some describe is funk, but we'd call grassy." According to Karen MacNeil "New Zealand Sauvignon blancs have no parallel in the world." — 4 years ago

Chris B.

9.1

It’s a shame this winery closed up a few years ago, as this was a lovely bottle (the vineyard is still producing and going strong apparently). Loaded with a crisp, oceany saltiness that was nicely leavened with lemon and cream soda. Bonus points for highlighting the woodsy, bonfire smokiness more common in the appellation’s pinots. — 5 years ago

Scott Kahn

9.0

For a common Medoc wine from a great vintage this bottle did not disappoint! The wine was approachable after an hour of air, and the wine was still a little tight albeit the tannins were well integrated. While I would not suggest cellaring this wine any longer, I wouldn’t hesitate ordering a bottle if it was on the wine list! — 6 years ago

Ceccherini Cristiano

9.2

Very pleasant
Focus on a minerality not common — 6 years ago

Ryan Chambers

9.0

Raspberry variant of a common polish dessert wine. Really sweet as expected with a good raspberry finish. Does not appear to be fake. — 7 years ago

Jonathan Maltus

9.3

With Colin and Ian — 7 years ago

with Ian

Tom Casagrande

9.0

Really nice. With air, the nose exhibits smoky, stony wild dark berries. Nicely concentrated, focused, and very pure tasting. Intense minerality with very clean dark berries. Loads of soft tannin, full bodied but no heat. Decent acids. Shares a lot in common with wines from the neighboring town of Gigondas. Very good value. — 7 years ago