Ted

9.3

Getting better with more open air time. Strawberry, cherry, tea, citrus and wet decaying tree. Ruby red in color like Dorothy’s shoes. — 5 years ago

Mandy Forbes

9.1

Drank then 2013. Purchased at Specs in Houston. Really nice every day wine. — 7 years ago

Evan Bienstock

9.3

2009 Rugiens. At 10 years, just starting to let you in... nice. — 7 years ago

Mateusz Piekarski

9.4

Bright, juicy, fresh & funky. Love it. — 8 years ago

with Claudio and Ross

Mackenzie

9.1

Aperitif! Just to get us going n it's poifect — 9 years ago

Ned Gray Creed

9.5

Wine of the night. That nose was superb. Color was brilliant and reflecting the light. Mouth watering. So good. — 9 years ago

with Mark

Mark McNabb

9.2

05' seamless incredible fruit and concentration. High acid. Strong finish. Not the most complex but a very solid effort. Lamb chops are good with Burgs. They just are. — 9 years ago

Pazzu Zu

9.4

Serious pommard with beef and mushrooms. — 9 years ago

Jane Cowan

9.8

2012- beautifully complex nose, layers of earth, minerality, meat and continues to develop in the glass. Young but approachable and enjoyable. Delicate fruit and floral notes accentuating and complimenting the VR terroir. Loving every drop. — 11 years ago

with Rob

CelebrateLife!

9.3

Great balance and fruit — 12 years ago

Ned Gray Creed

9.6

The real G in Burgundy. Moooooches. This was pretty. Drink them if you have them. Them. — 6 years ago

with Mark

Rob Moose

9.2

Excellent. Gently on its way down. — 7 years ago

Philip Dobrin

9.2

Too young but excellent wine in the making — 7 years ago

Rita Ernst

9.9

Dry Farm Wine — 8 years ago

Lewis Chester

9.3

1996 vintage. At Ryozanpaku in Kyoto, Japan. Medium garnet - slight bricking around the edge. Medium intensity of aromas, manure, earth, blackberry, violet creams and savoury spices. Fairly complex if slightly mature. On the palate, good fresh acidity, medium body and noticeable rounded tannins. The mid palate is flavoursome and impressive. The finish is slightly short. Probably won't benefit from further ageing. However, I suggest giving the wine 30 minutes of air before serving. — 9 years ago

Stefan Gradl

9.1

Great. Ready. Thx N&S — 9 years ago

Chris Murray

9.2

Very light, super drinkable, fruit heavy finish — 9 years ago

with Daniel, Geoff and 1 other

Jun Nakajima

9.7

2013 is solid then fruity. amazing experience. — 10 years ago

Max Coane

9.5

So soft and pretty — 11 years ago

Louis Villard

8.9

Il fait pretty damn awesome! Dark rich berry fruit with pine and a pure mineral edge. Perfect wine for lazy Sunday evening. — 12 years ago

Matt Forester

8.9

Crowd favorite Sauvignon Blanc. — 6 years ago

Severn G

9.5

Confrerie Des Chevaliers du Tastevin Sous-Commanderie d'Albany, Pauleé Dinner; 27 January 2019 at Lake Ridge Restaurant, Round Lake, NY — 7 years ago

Peter James

9.0

Trying some lemon zinger Aligoté — 7 years ago

Michael Ochsner

8.9

Nice 👍. Great juicy freshness. — 7 years ago

Nic Z

9.1

此瓶酒状态不佳。虽香气尽失但回甘持久 — 8 years ago

Marie Ruiz

10

Had at Flights in DC Chinatown — 9 years ago

Jonathan Wall

9.0

Vive la France! Red wine with fish? Hell yes... This nailed it with organic Tasmanian salmon. Darker looking than it taste... Which was an as it should be medium light Bourgogne. — 9 years ago

Jeremy Shanker

Sommelier at RN74

9.5

Grand cru in all but name. — 9 years ago

with Eddy

Paul Cheyne

10

If anybody at delectable is listening...
I really enjoy storing photos of labels here and occasionally prefer to comment on a wine. I mean do I get saddle of dressage horse leather or new car smell? These things matter. What I deeply dislike about delectable is I have to score a wine to comment. Scores are occasionally useful but ultimately a limiting way to quantify taste. So many of us here are quick to add our scores. While at the same time deservedly hate on yelp and the inherent limitations of critic 100 point systems. Delectable help people like me. — 10 years ago

Nick Pepe

9.1

Great crisp Sancerre that Betsy and I only drink at our favorite sushi place, Soto. Shove it, sake! — 12 years ago