Andrea Watt

9.3

Drank this from a magnum at a paired dinner. Smooth and rich with lemon, pear, and a touch of brioche and jasmine. Round and warm. — 4 months ago

Brad Jensen

9.1

Took a minute to warm up, but once it did the nose burst open with notes of leychee, jasmine and sweet floral notes. The flavor was off-dry, with a creamy floral sweetness that cascaded over the palate, with a slightly mineral/slightly spicy mid-palate, and ends with a dry minerality and taste of wet river stones on the finish. First Boxler but definitely won’t be the last. PS: as it continued to warm, I became aware of how fresh tasting the wine was. I’m still waiting on the food to finish, but I’m excited to see how it will emerge. — 3 years ago

Erik Longabardi

9.2

Jasmine flowers. So pretty. Wow. The nose is unbelievable — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

It has been a little while since we have had Olivier’s 2014. It’s our last bottle of three and the honey notes have definitely deepened.

The nose shows; sweet & sour lemons, green & golden apple, lime zest-candy, ripe pineapple, green melon, apricots, white peach, gentle, warm, white spice, beautiful chalkiness, caramel, vanillin, honey, candle wax notes, sea spray-fossils, understated limestone & volcanic minerals, fruit blossoms, yellow flowers/lilies, spring flowers, jasmine with mixed flower greens.

The body is full, thick & slightly waxy. Nice viscosity. sweet & sour lemons, green & golden apple, lime zest-candy, overripe pineapple, green melon, apricots, white peach, grapefruit w/ a touch of sugar, gentle, warm, white spice, beautiful, powdery, chalkiness, caramel, vanillin, honey, candle wax notes, light butter & cream quality, fresh herbaceousiness, sea spray-fossils, understated limestone & grainy, grey, volcanic minerals, light sulphur/flintiness, fruit blossoms, yellow flowers/lilies, spring flowers, jasmine with mixed flower greens. The acidity is round/phat...really well done. The nice finish glides gently with elegance, good balance, just hits the low end of rich & lush and depositing soft, powdery minerals as it long sets.

Photos of; Domaine Hubert Lamy, the road sign that lets you know your in St. Aubin, Winemaker-Olivier Lamy and their Domaine branding. — 5 years ago

Pinotman /// Andreas

9.2

Golden in the glass. Big and structured. Tons of fruit. Almost too much for me. Jasmine, lemon curd, pear on the back palate. Touch sweet. 360 cases made. 13.7%. Clearly this wine was made with care and determination. Let’s see what the future brings. Will put this away for 3-4 years. — 9 months ago

Roger Ray

8.9

"This wine is blissfully aromatic with delicate aromas of peach passion fruit and jasmine flowers on the nose. The palate is light, crisp and thoroughly refreshing, combining delicious tropical flavors with a twist of juicy limes" — 5 years ago

Chris McClellan

9.4

This and the Chardonnay were the best of the nite....big dark red and black fruit, weighted yet balanced on the palate with fruit, elegant mint/pine needle, acid and solid tannin structure. A blend of the 10 best barrels... Kudos to @Jasmine Hirsch who has taking over reigns of winemaker! We had a wonderful time! — 5 years ago

with Ryan, Deb and 1 other

Adriana

9.7

jasmine / apricot (skin!) / lemon peel — a year ago

Neil Blaze

9.0

A luscious demi-sec Vouvray. Floral nose with hints of jasmine and chamomile. The light sweetness on the palate provided notes of pineapple, melon, pear, and yellow apple. Great foil for spicy food! 100% Chenin Blanc. 2/17/23. — 3 years ago

Jay Kline

9.1

Tasted double-blind. The nose showed white flowers; sort of a mix of magnolia, jasmine and citrus blossom. The palate came across off-dry with some potential residual sugar. Pastilles and honeysuckle. I thought this was well balanced and seemed to have higher acid. My call was a Chenin Blanc; a Vouvray, demi-sec from a recent vintage. Obviously, I was way off. I’m told the relatively higher ABV in these wines, plus the fact that they are made in stainless steel, give the perception of higher acid. Anyway, it’s nice to drink Viognier that tastes like this. Now I wish I had a dozen oysters! — 5 years ago