Liz Hale

9.4

Had to try it again- key lime zest- has this amazing little spritz - solid minerality- had with grilled grouper with salsa cruda. Shuck and jive! — 9 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

9.5

Ahi cruda on local cucumber and this all Pinot clean machine is about as good as it gets on a hot day. — 10 years ago

Joel Tan

9.2

Simply fantastic, even more so at this price range. Sweet intense notes of rose and tar, smooth and silky on the palate. A feminine Nebbiolo but so good with the carne cruda and agnolotti del plin — 10 years ago

Maddalena de Zambiasi

9.1

Il colore non è' proprio limpido ma errore mio che da coricata l' ho aperta senza farla riposare.
Profumo invece pulitissimo , scorzette d'arancio candite, caramella d'orzo, spiga frumento essiccato, profumi più freschi : nespola.
In bocca subito sembra una birra cruda ,poi succo d'uva invecchiato ( questa è l'idea..) ma con acidità' spiccata, anche tannica .. Lungo lungo lungo di spezie con chiusura amaricante.
Con qualche anno in meno sicuramente diverso, ma con l'età vira a profumi evoluti, leggermente ossidati ma intriganti, la freschezza lo rende vivo! — 9 years ago

Gary Westby

Champagne & Sherry buyer K&L Wines

10

The most expensive Champagne in the world better be good- and it is. Thanks to Olivier Krug for sharing this incredibly exotic beauty. Only at Krug can such power be delivered so elegantly. Unforgettable with yellow fin cruda and the company. — 10 years ago

Young Bock Lee

10

Intense aromas of fresh red cherry(slightly oxidized), white pepper spice, tabacco on the nose. All aromas are mingled very well. Med body , med p acid, med p intensity, med p tannin, soft and delicate texture, long finish with rose petal and elegant perfume, beautiful red cherry and strawberry fruits on the first palate followed by balanced acid and structure. Drink with tradition insalte(carne cruda, chicken salad, vitello tonatto) , angnelotti del plin, veal sweetbread,artichoke, pancetta +)level of peppery and tabacco note were toned down after 15 minutes opened & decanted. — 10 years ago

Joel Tan

9.4

That moment when you know it works with everything local: carne cruda, vitello tonnato, tajarin al ragu and just about wowed the night. Just great right now — 10 years ago