Doug Powers

9.0

Pretty sure we tasted Guy Bossard’s 2009s in barrel in January of 2011, we were WAY late for our appointment that day (drove 90 minutes in the morning from our B&B near Chinon, started at Luneau-Papin, then lunch (which took seemingly forever), which in turn made us late for our visit to Marc Ollivier at Domaine de La Pepiere. After a great (albeit long) visit with Marc, he was then kind enough to call Guy for us to tell him the 3 idiot Americans who were his 4:00 pm appointment would hopefully make it by 5:00-5:30 pm. Guy was nothing if forgiving and gracious, he had a young Dutch gentleman there when we arrived, Fred Niger, who we found out later was in negotiations to buy Domaine de l’Ecu from Guy, which DID happen (and Fred and his wife still own the estate). Domaine de l’Ecu had already been biodynamic for some time (and remains so), and was maybe the first of the Muscadet producers to do so (???). This wine, the top end Granite cuvée, is still quite alive, but it’s time to drink up. Fun times wine tasting in Muscadet in January of 2011!!! — 8 days ago

with Jim

Hum

9.1

So delicious... not too funky or acidic; manages to keep great fruit quality while also showing all the natural and unfiltered hallmarks. — 5 years ago

Mark Eastom

8.9

Bright and delicious. Apple skin and crushed rocks with great acid. — 7 years ago

Peter van den Besselaar

9.0

Vintage 2015 / A red wine from a white wine district. Not filtered, biodynamic ánd made without sulphite. This cabernet franc offers a shy smell with minerals and a fruity expression in smell and taste. It has no complexity whatsoever, it is glorious in its symplicity! The French call this affectionately Glou Glou, I think American and English call this quaffable and my personal (Dutch) expression is: hap sap. Meaning after a sip you want immediately another sip. Super appealing. It is an ideal wine for lunch on a hot July day - that is if you do not want to take a hazy sleep in the afternoon. 😉/ Paired with a fish/courgette/pesto dish, worked wonderful. At restaurant Mamagoto in Paris. — 7 years ago

Zack Nestel-Patt

9.3

Mineral sea brine so good with scallops — 8 years ago

Peter Sultan

8.9

A true vin de soif, 100% Syrah an outlier at least in these parts. — 7 months ago

Erik Longabardi

9.4

Good muscadet is ethereal. — 5 years ago

T. Berghaus

9.3

Pure terroir, beautiful wine — 5 years ago

David Fry

9.2

Nuttier than a squirrel asylum — 6 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.0

Liquid stones. — 7 years ago

John Hagood

9.1

From Domestique 4/13/19 for tagine, but only opened 2013 in garden on 4/27/19. Chlorine smell for J; lemon, thyme, chives, cloves, vanilla. Mouthfeel and long finish of pine. Pretty rich for Muscsdet. Expected salinity. Malted Easter egg shells. — 7 years ago

Michael Piaker

9.4

5 May 2018. Himitsu, Washington, DC. — 8 years ago

Gilbert Van Hassel

9.5

Chenin blanc, you would never guess. This wine is so unctuous. — a year ago

Tooty Frooty

9.2

En tydlig körsbärsidentitet i maffig smakbild. #tnwc — 4 years ago

Brad Jensen

9.5

Wow, really tasty with a delicate nose of wet rocks, and white stone fruits. The palate is bold, with a slight salty undercurrent, a nice acidity, and slightly tart fruit flavors of cantaloupe, apricot, and slightly fizzy on the finish, petering out into a delicate minerality. Great pairing for savory chicken dishes and best drank with a light chill! — 5 years ago

Richard Poulin

9.2

J'ai oublié de noter mais excellent Muscadet haut dessus du lot vraiment. — 5 years ago

Lyle Fass

Founder Fass Selections

9.3

Just crazy. Elegant but so young and amazing length. Massive structure. Needs 5 years. — 7 years ago

Chris Smith

9.6

What if we got funky by the beach? — 7 years ago

with Tanya

Jordi Pazo

9.0

Vila. Cata Tintos del Loira. CF 100%. 51,50
22.10.18 — 8 years ago

Lyle Fass

Founder Fass Selections

9.4

Killer vintage for this. Gorgeous nose of mineral, bright cherry fruit, complex spice, resin, pine, cherry, sappy, glorious, palate has high acid, deep fruit and lovely freshness. Obviously young but so promising. Juicy and very long. Needs 5 years. — 9 years ago