Bob Hagemann

9.4

Had at Have & Meyer in Brooklyn. Deliciously smooth with a bit of dance on the palate on the finish — 5 years ago

Jason Brater

9.0

Right at PnP w soft red fruit and some pomegranate tartness and a hint of tobacco. After open a while the tobacco notes were more enhanced and the fruit became riper. Also some black pepper spice emerged towards the back. Nice layers. — 5 years ago

with Heather

Shay A

8.9

Fun afternoon at Classic with great company. Glad you could join us Bryan.

Lemongrass and Meyer lemon on the nose. Medium acidity...mostly steely but there is a hint of oak. Being mersault, I expected a little more. Chalk and limestone down the middle of the palate. — 6 years ago

with Bryan and Dan

Joergen Nyholm

9.7

At a loss for words... simply brillant! — 7 years ago

Randy Fuller

9.6

This is a lovely, savory Chardonnay, the kind that makes me sorry I usually pass up the grape on restaurant lists and in the wine shop in favor of something a bit more exotic. This is plenty. Slightly golden in color, the nose brings an earthy salinity to the table. It's a touch of lanolin that masks the Meyer lemon and tropical fruit. The palate also shades the fruit with earthiness and lemon peels. This wine has zippy acidity and is literally made to go with food. I like it as much as some Chardonnays I've tried at twice the price. — 7 years ago

Sun

8.9

2009. Good but a bit advanced already at this stage — 8 years ago

Jamie Lauder

9.0

2018 vintage. This is crushable wine. It is so easy to drink.
Bright, shiny cherry red in the glass. On the nose, Rainier Cherries, celery salt, carrot tops and green vegetal.
Get tasting this. Crisp acidity with bright cherries, strawberries and cranberries. It has a juiciness that is refreshing. It’s a steal at $25 CDN $$ — 5 years ago

Dennis Hogenkamp

9.1

Bottle signed by Matt Meyers at tasting event at The Cellar Rat — 6 years ago

Greg Clarke

9.0

Tried the 2016 at Saint-Emilion. Not a rich, aggressive red, but softer and much easier to drink for its age. — 6 years ago

Sharon Hartman

9.1

Good wine at a good price — 6 years ago

Michael Piaker

9.2

4 October 2018. Ops, Brooklyn, NY. — 7 years ago

Delectable Wine

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9.4

Luminous, pale straw-green. Wonderfully vibrant, perfumed nose combines pear, green apple, Meyer lemon, ginger, lemon verbena and a steely, iodiney quality. Densely packed, tight and young, with a terrific core of citrus, powdered stone and orchard fruit flavor of uncommon purity. Already seamless but still youthfully imploded, this really coats the palate with its concentrated flavors on the horizontal, extremely long finish. This is so complex and rich it actually tastes as if a portion of the grapes had been hit by noble rot. Clocks in at 14% alcohol but you can hardly tell. Along with Terlano’s Vorberg, Nalles and Magré’s Sirmian and the Pinot Bianco by Doro Princic, this is Italy’s best Pinot Bianco wine. (Ian D'Agata, Vinous, May 2018) — 7 years ago

PT

9.9

Recommended by Vance at Monsier Marcel at The Grove — 8 years ago

Randy Fuller

9.4

The wine glows pale salmon in the glass, and smells of fresh cherries, light raspberries and a soft touch of Meyer lemon, which was a bit of a surprise. The mouthfeel is fresh and rich, with a zippy acidity and a full mouth. Cherry flavors dominate, but a mineral aspect does not try to hide. This is a delicious rosé that’s as good at the dinner table as it is on the porch. — 8 years ago

Shay A

9.4

Virtual tasting with Texture Wines and winemaker Erich Bradley.

This is my second time with this wine in the last 18 months, the first being back in San Antonio for the WNH event when @Joe Lucca
brought it. Joe was the key component to getting the Texture Wines virtual tasting setup. Wonderful time.

I gave this about a two hour decant and it needed every bit of it. In the glass, I was shocked at how golden and amber it was (Erich addressed this during our tasting and said he likes to get a bit of oxygen to it early on to prevent any type of premox later in its life). Meyer lemon, lemon oil, sea salt, oyster shell and crushed limestone dominate the nose. Even some candied pineapple. Electric on the palate with zero trace of oak accompanied by bright citrus. So much tart but flavorful fruit carried by high acidity. Towards the end of night one, the finish had a note of soft pink cotton candy. On day two, the fruit became more rich and honeyed. This is built like grand cru Chablis and isn’t fading for at least 7-10yrs. — 5 years ago

with Joe, Eric and 6 others

Neil Vill

9.2

Very nice Pinot from British Columbia; delicious with the salmon at Hawksworth — 6 years ago

Kathryn Vest

9.2

Always good at our local haunts. Smooth, slight Meyer lemon taste. — 6 years ago

Ryan Vento

9.3

Cristal dinner at the Four Seasons. Hors d’oeuvres, a 5-course dinner, and 6 different vintages.

Paired with lobster bucatini carbonara, Meyer lemon, green asparagus, and quail egg. — 7 years ago

Caspar Tribler

9.5

Delicious! Hard on the nose when just opened, but the Pleasanton strawberries and barnyard. Cherries and raspberries in the mouth with nice tannins. Well structured wild child! — 8 years ago

Joe Lucca

9.7

Wow. This is by far the best Meursault I've had the privilege of drinking. Deep, golden hay colored in the glass. The nose is reminiscent of a morning breeze on a Maui lanai; Tropical plants, pineapple, and ocean air. The palate delivers wave after luscious wave of gorgeous flavors; fresh pineapple, yellow nectarine, Meyer lemon, green guava, wet river stone, crushed oyster shells. There is some smoke and smoldering oak in the background. Clove and cinnamon. The finish lingers with clean acidity, lifting it all up and keeps you going back for more. Open this about 3 hours prior to consuming and serve at slightly above cellar temperature. — 8 years ago

with Diana