Excellent wine for the money. Smooth cab. — 9 years ago
Beautiful Syrah! Lots of different types of layers on the nose and palate. Spice, hint of earth and bright fresh berries on the nose. Palate is full of character and life, with a smooth finish. Thanks @Jake Perez ! — 9 years ago
2011 exceptional. — 10 years ago
Plum, dry and a bit of slate - like cool hand luke. — 11 years ago
Dinner w luke indochine — 11 years ago
2013/7@Taipei with Luke — 11 years ago
Cheers Luke! — 12 years ago
Dances across your palate — 8 years ago
On1/5/17 at Madison's, picked by Philippe from France, served by Luke from England another fine meal!!!! The wine is warm well balanced! — 8 years ago
Very nice and fruity
Luke it very much — 9 years ago
Luke this blend. Thanks, Max — 10 years ago
So good from the king of the yarra !!! Poise purpose and finesse! — 10 years ago
Textbook Krug - disgorged 11/12; best part was drinking it w 2 of my favorite Aussie wine guys Luke Joliffe & Rob Mann — 11 years ago
2013/7@Taipei with Luke — 11 years ago
2013/7@Taipei with Luke — 11 years ago
01/06/14, Salt Lake City, Kris's house - Luke Patterson's Birthday — 11 years ago
vanilla, caramel nose. oak in taste and spice on finish — 12 years ago
@Luke Thompson super good easy light wine. @Rintaro — 8 years ago
Started pretty good, but after aerating, was really light and tasted great — 8 years ago
With Joy and Neil Prupis and everything is yummy!
— 9 years ago
Serious delicate Chardonnay on Luke Lambert Crudo level. Beautiful. — 10 years ago
Good with lobster/shelfish — 10 years ago
Delicious in every way — 11 years ago
Thanks Luke! — 11 years ago
2013/7@Taipei with Luke — 11 years ago
Luke John besh — 12 years ago
Tom Inners
Just what the doctor ordered. Loved the slight reduction that came with each refill pour and seeing this wine transform in the glass & on the palette. This 2014 + Roulot power punch just further confirms that white wine rules the school.
@Luke Stanko dramatically different from 2010 Aligote opened Tuesday. A total 180 flip from the oxidation we tasted there — 8 years ago