I got cumin and cedar upfront on the nose. Incredibly mature and round tannins for a wine with only 3-4 months oak aging. Just quality #tempranillo #riberadelduero — 9 years ago
Ciderish yeastieness. — 9 years ago
Big "THANKS" to Susan @Urchin Bistro for taking care of me! Best place ever in the Mission! — 11 years ago
This I am very excited about. What a great addition to the list @therstaurantmw killer wine @chablisgarnier — 11 years ago
Very dry. Surprisingly, but pleasantly, devoid of sweetness. Really fills your mouth with a rich flavor. — 11 years ago
Certains blancs de la Côte de Beaune auraient du mal à tenir la comparaison — 12 years ago
Light & supple. — 8 years ago
Chartreuse revelation, courtesy of @Paul Einbund - the most gracious man in San Francisco 🔥🔥🔥 — 9 years ago
Herbal punch — 10 years ago
This is the 2003. Still needing air to open up, this wine has spice, leather, plum, wet earth, and black fruit on the nose. Palate is earthy and balanced with enough acidity to match up to full-flavored foods. Finish is long. Delicious wine. — 10 years ago
2012 vintage — 11 years ago
Juice juice juice — 11 years ago
Bretty in all the best ways. So good — 12 years ago
上野毛ワイン店、1,347円。ソーヴィニヨン・ブラン。辛口でスッキリ。 — 12 years ago
Talk about rare...this is as rare as French contraband gets! #SommelierChartreuse
— 9 years ago
You had me at Chartreuse — 9 years ago
Bright sunshine. Lisa wants to drink this on the porch of our plantation overlooking the Spanish moss covered elms. Lemon, orange peel, stones. Living and vibrant. Great acid/fruit balance. Med+ length. ~chalky texture. Delicious now but good to age. — 10 years ago
Amazing! Nutty, concentrated, alluringly refreshing — 10 years ago
Bright bruised applesauce, honey, shooting stars of acidity through the palate. Sensual fun from a grape I don't order enough. #loire #cheninblanc — 10 years ago
Chartreuse made in Spain in the 1960's. Thanks to Randall Grahm for the experience! — 11 years ago
With seafood gumbo. — 12 years ago
Patrick Mauro
Light minerality. Great pairing with seafood. — 8 years ago