Andrew Holod

National Sales Grapes of Spain

9.0

Much preferred this to the Dana Hershey Vyd. This at least had a character that seems to be derived from grapes. Firmer and with a more persistent finish that seems to vide well for this to start showing aromatic complexity with additional bottle age. — 9 years ago

Stefan Jakobsson

8.9

Not amazing, but really good. Had it with a perfect sous vide 55 degrees Celsius steak and they both loved each other ;)
Wood, a pinch of leather, some tannins but still a smooth aftertaste. — 9 years ago

Jeff Sarfino

VP Sales and Marketing Lanterna Distributors, inc

9.3

A stunning wine from Pillot showing great breadth in mouthfeel but also a harmony between acidity and richness with integrated oak — 10 years ago

Michael Washabaugh

9.6

Sous vide goose with a traditional French-grain stuffing & juniper berries. Pairs with the richness of the goose. — 10 years ago

David McNally

9.2

Needs some time obviously but paired beautifully with chef Blair miller's leftover spice rubbed sous vide rack of lamb with veal demi... — 10 years ago

with Matt

Kate Webb

9.4

Awesome compliment to sous vide wagyu filet minon — 11 years ago

Patrick Hu

8.9

Voluptuous — 11 years ago

Jamie Ireland

9.1

With sous vide ribeye. Very drying, oaked AF, nice acidity — 9 years ago

Michelle Berryman

8.9

Pairs perfectly with a sous vide, seared T-Rex steak and crispy Brussels. — 9 years ago

Miguel Castro

9.0

Wonderful balance. Merlot and Tempranillo counterweight the heavy Tanat. Still, a meaty wine for read meats. Velvety and round tho. Some blackberries and forest fruits - little tanine. — 10 years ago

Wayne King

9.4

Wow. This was really a delightful wine with our first sous vide beef stew. — 10 years ago

Bryant Bickel

9.2

Bill Bradley straight killing it! Blueberry cedar, cherry compote (Rainer) with a aged light red Rainer cherry acidity it's pure loveliness! It stands up against lightly seasoned sous vide ribeye. Silky but your pursuit of the subtleties will give way to nice tannic grip, but it shows some velvet. Melts the fat and sticks around to shake your hand after. — 10 years ago

Vin Naturel

9.2

Saint-Véran 2013 - Domaine du Chalet Pouilly


C'est dans le village de Solutré-Pouilly, situé dans la région du Mâconnais en Bourgogne, que la famille Plumet réalise de la magie au Domaine du Chalet Pouilly. Ce domaine ne se revendique d'aucun mouvement, ni d'aucune communauté. Ils font du vin. Depuis 1850. Autant dire que le temps et le respect des pratiques de cette période font partie intégrante de la culture du domaine et qu'elles l'ont toujours été.

Dégustons : notre superbe victime se nomme Saint-Véran 2013 et autant le dire de suite, ce 100% Chardonnay balance : Waouh! Waouh! Waouh! (3 fois)

Des vignes d'une cinquantaine d'années produisent ce jus envoutant, issu d'un élevage en cuve inox pendant 8 mois environ.
La couleur est paille, le nez floral avec un soupçon de pain légèrement beurré. En bouche, la précision est phénoménale. Le vin est superbement équilibré et rien ne semble laissé au hasard. Finesse et délicatesse s'allient sur une minéralité citronnée qui impose une longueur fort agréable. Ce vin coule avec tant d'aisance et de délicatesse qu'on prend alors conscience que la bouteille du doux breuvage est déjà vide ;)
Aie !

Domaine du Chalet Pouilly : une priorité dans votre vie

La cachette est ici :
La P’tite cave
Michel Thievin
7 boulevard de port royal
75013 Paris
0147071091


ENGLISH /

English friends is here what you need to know, description taken directly from domain's website, but true:

TASTING:
Light yellow (thanks to the old vineyards - 50 years old) colour and an elegant fruity scent. Flavors of fresh buttered bread with
floral fragrances as well as a sweet aroma of ripe fruits and a roasted hint are characteristic of this wine.

PHILOSOPHY
Domaine du Chalet Pouilly's philosophy is to allow nature to express itself through the vinification process in order to create highquality, richflavored wines with a rustic touch. Domaine du Chalet Pouilly practices traditional winegrowing methods, respecting the "terroir" in order to bring out the superior flavors of its quality wines.


Un grand merci à nos amis Nadège et @n0styler


#vin #vinlibre #vinnature #vinnaturel #vinsauvage #vinslibres #wine #wineporn #winelover #wineaddict #winestagram #naturalwine #winetasting #wineoftheday #france #chardonnay #bourgogne



— 11 years ago

Ted Boydston

9.1

A buttery mouthfeel supports a scent of nuts and flowers that gives way to a pallet of fine flowers, kernels, and minerals. Give time to open for best results. — 9 years ago

Jim Chen

9.1

Magnum.
Sous vide burgers (20% lamb).
So worth the wait.
Simple pleasures at their best, magnified by the purity of the fruit and local produce. — 9 years ago

with Jeff

Andy Tam

8.9

Big tones of earth and chestnuts. Joint birthday with Von. Excellent with foie gras fried ravioli and sous vide miso lamb — 10 years ago

Al C

9.0

Drinks incredibly well with a fat juicy piece of sous vide ribeye — 10 years ago

Padraig McCoid

10

2000 vintage — 10 years ago

Bjørn Rostad

10

Amazing Cabernet Sauvignon. Exquisite rib eye sous vide by @Mike Manzano. — 11 years ago

with Derick, Mike and 1 other

Barry Grossman

9.7

One of my favorite hard to find Paso Cabs to pair with my sous vide ribeye. Nice little birthday pair. — 12 years ago