Chris England

9.1

Love their red wine & this £65 white is quite unique showing the unique terroir of this region 👍

🍇 80% Sauv Blanc & 20% Semillon

🍷 Golden yellow straw

👃 Smokey melon butter, smashed flint rock, charred orange zest, coal & burnt ash w/ dried pineapple, apple, citrus, banana & refined oil - quite unusual

👄 Med+ body of creamy flinty mineral & ash driven light tropical, young green fruit & citrus in med acidity

🎯 Long, touch dry, ash, flinty mineral & soft tropics, fine citrus & green fruit finale — 8 years ago

Christanna Honer

8.9

Slightly spritzy. Could crush gallons of this! Delish (albeit like the Muller Thurgau a bit more) — 10 years ago

Gabrielle Shaffer

9.6

Classic stout without any cloying sweetness. I totally deserve this lump of coal — 12 years ago

dan boedeker

9.0

Birth year wine for me opened on Dad's 70th birthday. Double magnum. Cork intact. Great nose. Taste of coal tar, cola. Tannins totally resolved. 40 years in a bottle, opened nicely over the night. — 8 years ago

Amanda Yallop

9.0

Some of Tassie's finest fruit, a splash of botrytis with searing acidity — 9 years ago

Max Reichwage

9.0

Good Riesling, reminds me of Tasmanian coal river valley wines . Nice texture and fruit — 10 years ago

Wade Caldwell

9.2

Definitely in the top third of Barbera's I've had. Nice fruit that would have gone well with salametto and parmigiano reggiano. Instead, we were grilling flank steak and chicken and thinking about the ones who left their blood and breath on foreign soil so that we could have the freedoms we enjoy. If that doesn't put a lump in your throat, then you have some reading to do. — 10 years ago

Peter van den Besselaar

9.2

Vintage 2008 - amazing fine Silvaner lots of minerals pleasurewine — 9 years ago

Yuriy Roman

9.5

DeRat is an amazing bar in Utrecht. Vast selection of sours. This one is quite peculiar. Get strawberry and burnt wood on the nose, then it hits you with powerful sourness that burns in the aftertaste, and finished with an interesting oak+butter taste. The guy pouring it separated the sediment, which surprisingly smells like char coal. Too many compounds here. — 9 years ago

Mark Cartland

9.0

A hint of petrol on the nose with hyacinth flowers. Dried apricots, and orange cream on the palate. Richer than 2010, but nicely balanced. — 10 years ago