Louis Martin

9.1

Light floral notes, smooth, creamy, silky, and balanced. Slight citrus tartness that pairs well with oysters and crudo and weighty enough to complement a heavier lemony roasted white fish (we paired it with sea bream). — a day ago

Peter Sultan

9.1

Savoie Pinot. Blackberries & crushed black cherries. Quite long, powerful & elegant. Needs air/age to open up. Paired with chorizo stew with tomato, onion & cilantro. — 8 months ago

with Owen

Malcolm Trimble

9.4

Beautiful golden color. Intense fruit on the nose followed by the same on the palate-lychee pear melon honey. Touch of sugar. A great Alsace Gewurtztraminer!! — 4 years ago

Some Dude

8.9

Wonderful taut wine. The fruit pops on the mid-palette and the finish is clean with a slight tang. Had it with a maple-miso roasted salmon and it was spot on, and had it with some sous vide short ribs (with a reduction of this same wine) and it stood up nicely. — 2 months ago

Jenks

9.1

Very good for $25. Juicy orchard fruit, nice acid, pounder. — a year ago

Kristen Grimes

8.9

Honey sweetness that's not overpowering, a round pleasing body with low acidity, perfect for dessert pairing or alone. — 3 years ago

Jeremy Shanker

Sommelier at RN74

9.1

This bottle was a bit tired but still great to try. — 3 months ago

romo

9.3

Golden syrupy sweet but finishes dry with plentiful acid. May not improve. — 5 months ago

Tobin Spratte

9.1

This keeps impressing, easily comparable to Trimach Cuvee Frederic Emile. Heavy petrol with citrus, but not as much complexity as other Aussie Rieslings. Nice finish but not particularly lengthy. — 2 years ago

Steven Schmitt

9.3

There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 4 years ago