Ming L

9.2

The house style is still here with ripe, slightly over extracted blue fruits, baking spices, cocoa, and a plush velvety palate. But the fruits become less confectionary and some savory components have emerged. Acidity seems more apparent. Really nice integration.

I think Pinot bottlings from Belle Glos are at their best with 5-8 years bottle aging. This is another proof. — 2 months ago

Stefan Dolhain

9.2

2014 vintage. From the (great) pre-Treasury period, this is a classic Haut-Médoc, well-situated between Giscours and Cantemerle. Solid colour, with little evolution for the vintage. Cassis, cedar, violets and spices. — 4 months ago

Ming L

9.0

More acidic tension than the 21’ vintage I can remember. Love the hint of bitter grapefruit skin note. Highly enjoyable on a hot summer day. — 4 months ago

Raul Puga

9.4

So good!!! — 8 months ago

with Mariana

Charles Houssa

9.6

At OSM board. Amazing — 9 months ago

Ray Vanderhoff

9.2

Light garnet color. Very interesting nose and palate of red fruits, rose petals, dried herbs, black tea, bergamot and sweet baking spices. Hint of eucalyptus on the long, complex and earthy finish. Smooth tannins. Lively, bright and very well balanced. Nice concentration for a light bodied wine. Excellent! — 2 years ago

Ed Tostanoski

9.1

Way more developed and open since last year. Still could benefit from a bit more time, but now starting to feel close to ready. — 5 years ago

Mario Zillner

9.5

Magnum presentation — 2 months ago

Bridget Raedy

9.7

Very yummy! — 3 months ago

with Adrienne

Robert Swart

9.0

Had at Kavel's: Notes of dark cherry, cola, baking spice, a touch of vanilla oak, and soft tannins. — 4 months ago

Andy Stabile

9.0

Big ol’ Pinot… if by name only

Heavy body….. deep ruby color.
Musty, earthy nose
Powerful Friit - maybe black cherry
A touch earth / bitter lingers. A touch of oak.
Zin / Cab vibes
Nice glass of wine…
(Remedy 21)
With Sue and Riley — 6 months ago

romo

9.3

Called Volnay. Dr Pepper, raspberry and crayon. — 9 months ago

Chris MacLean

9.3

Over delivering again — 10 months ago

with Sarah

Ben Kneen

9.2

I was so underwhelmed on first open but wow this came alive on day 2 - really has that mouthwatering minerality white burg thing going on - fantastic! — 5 years ago

Jay Kline

9.4

Popped and poured; enjoyed over the course of an hour. The 1996 Belle Epoque pours a deep straw color with a persistent mousse. On the nose, the wine is vinous with generous white peaches, raspberries, white tree flower, marzipan and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is long. The 1996 balance of acid and ripeness is so special. This gained energy with air. Drink now through 2036. Disgorged May of 2004. — 3 months ago

Bob McDonald

9.3

Apricot City! Nice to compare this with Australia’s top version of Viognier, the Yalumba “Virgilius” which we had yesterday and I preferred - definitely better value for money. Richard Hemming MW thought the Stephane Ogier was light for a Condrieu. 100% Viognier, 33% new oak. — 4 months ago

Daniel Diaz

9.6

Zolecki’s 4/21/26, mistake drink, 2021 vintage 289.00 after we finished the bottle — 7 months ago

Jeffrey Trezek

9.0

Yes please!
— 8 months ago

Scott@Mister A’s-San Diego

9.4

2022 vintage. Sampled via Coravin. Medium-medium heavy body. Vineyard from the highest point in Gevrey-Chambertin. Gorgeous throughout already with surprising, back-end spice fest. Tannins slightly muted but started to creep out after a few minutes in the glass. This likes to speed and is going places. 1.30.26. — 9 months ago

Ellen Clifford

9.2

Chasing my chaotic self-administered pandemic hair chopping with a Gewurtz from Arroyo Seco which seems to me apropos as I imagine the region as wind-swept and tousled. This wine is not so much and that is a good thing. All is in harmony. There is just the right amount of everything and it hits you in order—the lychees are followed by a green lawn leading to the flower garden full of roses and gardenias all spirited along by a nice amount of acid and powered by a prickling tannin. I’m not normally the biggest Gewurtz fan but I’d reach for this a second time. I’d maybe even pair it with a “hard to pair” thing like artichoke. Something about the floral nature of both I think could line up. Is that crazy? Maybe. But this is coming from someone who just used her kitchen scissors to give herself an intentionally asymmetrical haircut. — 6 years ago