John Bratincevic

9.2

Black raspberry, blackberry, the classic Sant Emilion pine — smooth, but with a good balancing acidity. Medium weight. Love it! — 6 days ago

Brian Grech

9.1

At Sekoya with Levi and Rachel — 23 days ago

with Levi and Ashley

Mark Eastom

8.9

Really pretty. Medium minus body, cherry/raspberry, spice, earth, great acid. Great with roast chicken. — 3 months ago

Doug Powers

9.3

Floral, darkfruits, very Burgundian in style, great balance, great depth, long, lingering finish, absolutely marvelous Cru Beaujolais!! — 4 months ago

with Jim

Jakub Kalinowski

8.9

I’m a little bit disappointed with this wine. For 3y it shows surprising age - deep golden color, with ripe yellow apples & Reine Claude plums, with a bit of fresh apple pie. Round and mellow - I miss the typical mineral, steely sharpness. Esp. at this age.
On the palate this is more structured, properly mineral & steely with racy, juicy acidity and a long finish of salty lemons. Nice depth, too.
Went well with the fish, by not sure if I’m going to buy it again. — 14 days ago

Kadua Tukvaga

9.7

Delicate and aromatic.
Candy, sweet nectarine, lemon, gooseberry, orchid, asparagus, green apple, cream note, vanilla note.

Medium - intensity
Medium alcohol
Medium acidity
Medium - body
Medium finish

Good wine.
Drink now and not suitable for further ageing. — 3 months ago

Doug Powers

8.9

Solid older Beaujolais, mature redfruits, good balance, medium-long finish, ready to drink. — 4 months ago

with Jim

Brecht Spileers

9.3

Next to delys. More acidity., more elegance more life. — 11 days ago

Willie Carter

9.6

I absolutely adore this wine. Probably one of the best Premier Cru Chablis bottles I can remember tasting. A lovely medium straw color in the glass with faint tinges of green flecks. The bouquet is a tour de force of chalk, salinity, and citrus. Herbs and honey with just the right amount of oak.

It’s always fun when producers offer late releases which helps with potential cellaring. Developed but still on the young side, this is ready to drink now. The acid is just now beginning to develop into something beautiful. Emotional and thrilling on the tongue honey roasted nuts, lemons and limes, and seashells. A long persistent finish leaves you hoping you have a few more left. — a month ago

Steve Ess

10

Made by little bears — 3 months ago

with Laura