Alan Goldberg

8.9

Passionfruit and grassy notes. Quite good and what you’d expect from a Loire Valley Sauvignon Blanc. — 4 years ago

Safiya Motala

9.3

Aroma is mineral, floral, stone fruits and citrus. Flavour is bright, floral, citrusy and refreshing with a subtle fruity note. — 5 years ago

with Kamila and Martin

Kanta Matsumura

9.1

Première nez lychees passion fruit. The tropicalness disappears and becomes sharper. — 6 years ago

Maurizio Abbà

8.9

Charpentier is a small company part of Vignerons Indépendants founded in 1974 in Villers-sous-Châtillon. The brand was created after the marriage of Jacky Charpentier and Claudine Claisse, both first child of two landowners in the Champagne region.
Most of the vineyards are located on the right side of Marne Valley, on chalk. Pinot Meunier is the main product of the valley. Tradition Brut is the entry level, composed mostly by Meunier, with some traces of pinot noir. Chardonnay, if present, is unnoticeable in the final product.
This tradition brut shows great yellow color with golden notes, with a fine persistent perlage. The nose is based on flowers and fruits, starting from citric and expanding to sweeter notes with time. A delicious touch of apricot and candied oranges complete the bouquet. Very pleasant taste, full-bodied and with a prolonged aftertaste. The acidity we found in the nose is confirmed in the sip. A very good pairing with food, we used it as an all-around appetizer and it managed to pair well even with raw fish. — 7 years ago

Mackenzie

9.3

Thanks RM! Jacky retired in '05 — 8 years ago

David Lebovitz

9.4

Delicious ! — 9 years ago

Shengli Hu

9.6

Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me... — 4 years ago

CAAARRGGHHL

9.4

Epically unique and delicious — 6 years ago

Daniel McGeough

9.4

In a great place!!! Jacky Blot crushed it — 7 years ago

Renaut jC

9.5

Colmar 2017 - ruiz — 8 years ago

Nicole Hakli

Sommelier The NoMad Restaurant

10

Jacky blot is forever a favorite! Now pouring at ACME restaurant for $16! — 8 years ago

Tanja Yokum

9.3

Officially obsessed w/Jacky Blot’s Domaine de la Taille aux Loups. They remind me of the Loire woods en route to Paris, every time. 🐺@lettieteague1 — 9 years ago

Rick Pitcher

9.4

The Chenin Master - Jacky Blot. Both lush and lithe at the same time. Slammin'. — 10 years ago

Daniel veit

9.0

Killer value from a too notch producer. Apples, toast, hazelnuts, yellow flowers. Creamy mouthfeel with persistent bubbles. Indian curry x Jacky Blot for the win. — 5 years ago

Tim Lebrasseur

9.7

Wow that is impressive. Totally in love with all the chenins from Jacky Blot !!! — 5 years ago

Philippe Dupuis

8.9

#sample a dry pet-nat; amazing work — 6 years ago

Neal Ferry

9.2

Wine Club night.... I got dead last, 4th place with this great bottle — 7 years ago

Tara Rowland

9.2

100% 50 + yr old Chenin from Montlouis made in the Method Anestrale. A natural wine with petulance from the master Jacky Blot. Elegant, very chalky, waxy, honey notes and no dosage...I dig it! — 8 years ago

Chris Doloughty

9.0

As the French always say...this little fucker got me drunk — 9 years ago

with Michael

Emily Bolles

9.0

Bae picked out a juicy gamay for me. It's great! Light juicy and peppery 👌🏽 — 9 years ago