Peppery delish — 6 years ago
Very nice balance that stood up to several courses including pork belly and halibut. Not as acidic as expected. — 8 years ago
Great wine before dinner — 8 years ago
Apricots, honey and a touch of citrus. — 4 years ago
Good price point. Sweetness like a dry reisling. Nice fruity notes of pear and some citrus. Pale yellow with mild fruity and vanilla aromas — 6 years ago
熟成を踏んでドライながらに酵母感、旨味が後からさざ波の様に伝わってくる。 — 7 years ago
11 August 2017. Bibber & Bell, Brooklyn, NY. — 8 years ago
Really good bubbly — 5 years ago
Very nice Pinot Gris. Very delicate with a touch sweetness. Went very well with fresh flounder. — 5 years ago
Warm, lush, peppery with cherry and fruit. Wonderful wine. — 6 years ago
Delicious pet-nat, from Tabula Rasa's wine flight. Honey, crisp, and so bubbly. The vintner plows his vineyards with horses! — 7 years ago
Excellent with cheese. — 8 years ago
Such good gamay - berry bright! — 8 years ago
Steven Schmitt
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