Byron Hewett

9.0

Some grapefruit, orange peel, apple cider notes. A bit of bitter as well. This has some skin contact. Golden color. — 2 years ago

Steven Beishuizen

9.2

My bottle is labeled "Gran Malvasia 2016". On the nose, this is apple orchard or maybe a peach orchard where the fruit isn't ripe yet... On the palate, for me, this is a russetted golden apple... One of those rare cider varieties deep in the orchard... Apple schnapps, dry peach, sage, mineral... Dry in the mouth... Medium acidity... The finish is long and becomes buttery as time passes... This really is outstanding seven years after the vintage. — 3 years ago

with Anita

Jared O'Connell

9.5

95 vintage. Popped more than expected. Still has bub bub bubbles. With caviar scallops over latkes. Don’t drink a lot of heideieck but glad to find this bottle. Dark golden color. Nose has sea breeze, *cookie dough*, marzipan & fun dip. Palette: Carmel apple cider. peanut brittle. Whipped cream. Nice lemony acidity present. Finish isn’t exceptionally long, but certainly present (it’s sticky) with some lemon pith, and is, of course, pleasant. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.

The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.

Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!

Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

For $35 at the Benchmark Bin Sale I’m happy.

Reductive in style with shades of oxidative. Golden apple, bruised pear, apple cider notes, lemon & lime citrus, green melon, some pineapple juice, ginger, crumbled chalkiness, limestone, saline, sea fossils, baguette crust, yellow lilies, white flowers w/mixed greens. Good acidity with a nicely balanced finish.

Visited the property in October 2022 and it is impressive. The walk through the Clos de Goisses vineyard was spectacular. Ate two bunches of the unpicked Pinot Noir, which only furthered the reason I can no longer eat table grapes. As well, the view of the Cote de Blancs from there is stunning! — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Haven’t been able to get this since winter. So good for the price point, $40 ish. Good to be able to get this locally again.

Ripe, juicy pear, green & golden apples, pineapple, white stone fruits, touch of cider, sea fossils, limestone, grey volcanics, yeasty bread, baguette crust, caramel, yellow lilies, spring flowers, acidity is perfect with length, balance & smartly polished for days.

Great on both ends, cheese & shortbread cookies. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Starting the long Labor Day weekend in Big Sur the right way with a little N/V Krug Grande Cuvée. @Nepenthe

Happy Labor Day weekend all! 🍾🥂

Noses reveals; heavy bruised red apple, Bosc pear, overripe pineapple, lemon meringue, tropical melons, lime zest, white spice, sea fossils, deep crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, vanillin framed in yellow lilies, white & spring flowers & mixed greens.

The palate is, ripe, lush, fresh and lively. The mouthfeel all Krug beautiful. Bruised red & golden apple with hints of cider, Bosc pear, overripe pineapple, lemon meringue, tropical melons, white stone fruits, lime zest/candy, white spice, sea fossils, crisp chalkiness, grey volcanics, yeast & bread dough, nougat, baguette crust, limestone, caramel notes, cream, cream soda, vanillin framed in yellow lilies, spring flowers & mixed greens. The acidity is near perfect. The long, elegant, well knitted & balanced finish is gentle until the long set when you get a full presence of white spice and minerality that persists for minutes.

This bottle was composed around 2011 and is made from over 120 different wines that span over 10 years. It is 47% Pinot Noir, 36% Chardonnay & 17% Pinot Meunier. — 5 years ago

David Shaw

9.2

Liberty Ciderworks, Spokane WA. 55 Chain English Style Cider. Label claims it to be “dry, tannic and fruit-forward” with Dabinett, Chisel Jersey, and Brown’s cider-specific varietals. Golden brown, excellent clarity, light carbonation, not much head on initial pour. Some oak barreling. Lightly malic with restrained aromatics. Tannic level highly complementary with a light touch on the wood extraction, thankfully. Exceedingly well crafted, great stuff. — 3 years ago

Anthony Auger

9.3

Amber in color with slow moving bubbles left. Honey and baked golden apple aroma. Upfront I get an impression of pineapple in simple syrup. Mid-palate has a lemon/lime soda note before turning into apple cider vinegar. Finishes with a little bit of a whiskey barrel type heat. Pretty nice for it’s age. — 4 years ago

Somm David T

Independent Sommelier/Wine Educator

9.1

Nice with our cheeses. One, (Four Fowl) sent from our friend @Severn Goodwin. Really excellent.

Happy Holidays! 🎄🎁🎅⛄️❄️🌟

The Gosset was opened by our friend Christina. This has seen air through oak & leans into an oxidative style which, is good but, not my favorite.

Lots of bruised, golden & apple, bruised pear, touch of spoke cider, pineapple, ginger ale, strong, grey bulky minerals, bread dough, yeast, saline, sea fossils, chalky stones, some flint, limestone, white flowers, some yellow lilies & jasmine/spring flowers. The acidity is racy with a well balanced, smartly polished finish that is nicely persist. — 5 years ago