Matthew Cohen

9.3

Wow. Amazing. Rich. But mineral. Salty. Green apple.

Bought from fass selections — 5 years ago

Yuki Watanabe

9.0

Ripe citrus fruits on the nose, good amount of acid but slight of sweetness almost like a baked apple — 6 years ago

donat agosti

9.1

Bought at Nicolas rue de Saint Dominique. The most close I am looking for a full-time bodied wine, but not very complex — 7 years ago

Michael Ochsner

9.4

Unreal. If I’m going to drink dessert wine this is it. — 8 years ago

Greg Sorensen

9.1

Funky and fresh. 2010 showing great. Very good. — 9 years ago

Rod Hildebrant

9.0

Very smooth and fruit forward — 10 years ago

with Tom

Barny

9.5

UBBBP Vol. 20 Winner — 10 years ago

Eric Newhouse

9.0

Oh right, that's why I like French Malbec better then Argentine. Red, spicy, but not too inky or floral. — 11 years ago

Alan Weinberg

9.0

96 points? No way. Fine village wine with clean 2010 fruit. Great for its pedigree. Happy to drink it. — 11 years ago

CS

Sales Amy Atwood Imports

9.7

Scuba tank of 2000 Pur zero sulfur. This was amazing. Made by Pacalet at the time. Yannick the winemaker was very generous to open this, prob would have cost 700 Euro. — 12 years ago

Boris Mathiszik

9.2

The 2015 BDX continue to amaze and this Fronsac fits the bill. No decanting necessary. Jumping out of the bottle with beautiful red fruit and cassis notes, silky, and nicely balanced and integrated tannins, at such a young age, I am amazed. Feels like drinking a Grand Cru from a slightly lesser vintage. Great value too. If I can find it, I’ll buy a case. Hopefully two. — 6 years ago

Maciej Kurka

9.0

Absolutely what I was hoping for tonight. Tart, robust, earthy. Good ‘11 — 7 years ago

Brad Page

9.3

Awesomeness in a bottle! — 8 years ago

with Deral

Raj Harb

9.1

Enjoyed this more than my first bottle a few months ago. Has settled down a bit. Quaffable, bright tart red fruit. Again was better on day 2. Not "pure" bottling — 9 years ago

Murphy Perng

8.9

Tar & roses — 9 years ago

Carter Nixon

9.3

Best pouilly fuisse I've had in maybe forever. Nice w/ brown butter trout!! — 10 years ago

Paul Jones

9.0

A big and structured wine. Aromas of cherries, roasted coffee and fresh herbs. Broad-shouldered and chewy, with good mid-palate depth and firm tannins - plenty of length and grip on the finish. The wine seems nicely balanced, and should age very well. — 11 years ago

Juan Uzcategui

9.0

Bruscheta, cured hams and cheese night. — 11 years ago

Katherine Griffin

8.9

Needed to open up for a while after opened. — 12 years ago

with Amanda

Olivier Cailleaux

9.6

Excellent vin sur une côté de bœuf environ 35/40 € — 12 years ago

Ron Siegel

9.2

This was elegant & floral with good spice showing notes of cherry, dried herbs & rose petal, — 6 years ago

E & K G

9.2

A bit of funk on the nose but past that you get a real bouquet of red fruit and dried flowers. Still fresh and drinking very young Needed a good 30mins in the glass to hit its stride. — 7 years ago

Andrew Koss

8.9

Very drinkable with and without food. — 8 years ago

Benjamin Goubly

9.3

Délicieux ce Pomerol! Encore merci Bertrand pour ce bon cadeau d’anniversaire! — 8 years ago

with Michel

Michael Meagher MS

Chairman/Founder Boston Sommelier Society, Beverage Director Cafe Escadrille

9.3

There is something about Chenin with some bottle age. Confected fruits, funky and nutty, oxidative edges all held together by ample acidity. — 9 years ago

Christy Canterbury MW

Master of Wine

9.2

This is quite a sniffer. Open right from the start. Savory spice and roses and peat. Wish I had a case stashed away! — 10 years ago

Rai-mon Nemar

9.4

Its just a great Wine. I'm not a big sauv blanc fan (pairings not withstanding) but this is just good. Well balanced, mineraly, veggies, herbs on the nose it's awesome. — 11 years ago

with Stephen

Philipp Uehlinger

8.9

Very good glou glou — 11 years ago

Pip Davidson

9.1

Fruity with dry finish. Great with food — 12 years ago

with Mark

Nate Redner

9.6

Wine number two. Poopy and jammy. — 12 years ago

with Mike