Matthew

9.2

Woody Pinot noir, body for the grape — 6 years ago

Fabian Kühlhorn

8.9

Best after a few days in the fridge. — 6 years ago

Vito Sergio Parente

9.0

Served a great purpose !! #extrabrut #champagne — 6 years ago

Daniil Karp

9.2

Elegant with gorgeous fruit and just a hint of structure. Quintessential burgundy. — 7 years ago

Erik Longabardi

9.1

Great with leftover turkey and pate — 7 years ago

David Singer

Sommelier/Wine Educator LibationEducation

8.9

Very Chablis like. Aged and drinking well at this point. Too bad it's the last '11 I have. — 9 years ago

Randall Brater

9.0

Bramble, wood and eucalyptus on the nose. Hot and spicy with hints of strawberry and well balanced tannins and fruit. A solid effort. — 9 years ago

Jorge Henriquez

Zachys Wine Auctions

9.1

Very pretty red Burg doing a nice balancing act between earthy complexity and fruity brightness. Well done. — 10 years ago

E & K G

8.9

Bio but it doesn't show much of that. Firm and crisp finish was welcomed after a long couple of days. — 10 years ago

Vincent Bottreau

9.5

Gnifique ! (for the price) — 11 years ago

Anne Visser

8.9

Hooikleurig, vanille en wit fruit in de neus. Mooie chardonnay! — 6 years ago

with Linda

Hampus Bejnö

8.9

Detta var, måste jag tillstå, riktigt gott. Tydligt präglad av ekfat utan att det sticker ut eller stör för mycket. Ananas, citron och omogen mango i munnen, med skarp syra och mineralitet som matchar upp. Mysig längd. In alles över förväntan. — 6 years ago

Michael Piaker

9.1

21 August 2018. Simon & The Whale, New York, NY. — 7 years ago

Ryan Hayward

9.4

Loved it! Notes of green apple. — 7 years ago

Patrick Rousseau

9.0

A bit rustic on its own but delicious with food. — 8 years ago

J. Kim

9.5

Otherworldly pure — 8 years ago

Karen Man

9.5

When the sun is out, drink this. — 9 years ago

Christopher Guerrero

9.2

Awesome sauv blanc from a producer in Burgundy close to the Chablis border. This vineyard site has limestone soils that you can taste in this dry mineral driven wine. Bright acidity and lean body make it a great food wine and something that will be easy to enjoy all summer long. — 9 years ago

Thomas Weber

9.0

Clams Part II: picpoul love. — 10 years ago

Eric Urbani

9.1

Yes, Sauvignon Blanc in Burgundy! In fact, the St Bris appellation was previously called 'Sauvignon de Saint-Bris' (before 2003). And you can ONLY use SB or Sauv Gris fruit, + max 12.8% ABV. Love the terroir and plan to show it blind just to mess with my Sancerre obsessed friends. — 10 years ago

Andy&Danielle Renick

9.2

Crisp, dry and refreshing. Strong note of pear with hint of lemon. Initial taste of butter with crisp citrus finish — 6 years ago

Eric Urbani

9.0

Ya that works with my Pho — 6 years ago

Rocco Gustafsson

9.4

Sjukt gott! Härligt, lätt med fina smygande smaker av krusbär, ljus stenfrukt och lätt mineralitet! Detta kan man dricka mycket av. Perfekt som sällskap eller till en snäll fisk. — 7 years ago

Elwood Reid

9.2

Aromas of sour cherry, mushrooms, great mouth feel and accompanies food very nicely. — 7 years ago

John Landis

9.3

Ruby cherry to the edge with aromas of deep rich black cherry fruit. Lovely bouquet! In the mouth rich fruit with supple tannins and long lingering aftertaste. Had with pork chop smothered in a cream/ butter mushroom sauce. The wine brought out interesting intense mushroom flavors. Excellent wine! — 8 years ago

Neil Cornish

9.0

Much cleaner than other examples I've had from this producer, who often serves up a touch of Brett. This example has dark sweet cherry, cola wrapped in velvet. Wish they were all like this! — 8 years ago

Jusden Aumand

9.1

Lemon bright, saline. Nice integration. — 9 years ago

Wojciech Bońkowski

Bloger bonkowshi.me

8.9

Have this? Don't open for another 5 years. Pure & limpid but just ungiving. — 9 years ago

scott watkins

9.1

2008 drinking well but need's a few more years — 10 years ago

Alec Jeffery

9.0

2012, great value Bourgogne level white Burgundy, nutty, rich and fruit driven, good natural acid, but short on the aftertaste. — 10 years ago