Charlie Tapp

9.2

Black fruit, bramble and cola. — a year ago

Mario Vaillancourt

9.4

What a great wine and producer that I love. Super elegant and classy nose of yellow fruit with a floral side and some lemon zests. The palate shows ripe fruit but with great acidity to support it and balance that along with the nice richness and roundness of the silky and nicely textured palate, lengthy delicious finish too. Served blind, my wife called Meursault or Puligny 1er cru, which would be a great call, as it does feel more like a great Cote De Beaune. 94-95 pts

Quel vin magnifique. Un nez super élégant, fruits jaunes, touche florale et un peu de zeste de citron. La bouche est superbe, il y a du fruit mur mais aussi une acidité qui équilibre le tout en supportant ce gras et cette rondeur tout en finesse, une longueur impressionnante et une finale magnifique. À l’aveugle, ma femme a dit Meursault 1er cru ou Puligny 1er cru, vrai qu’il fait plus grand vin de Côte de Beaune qu’un Chablis tranchant, mais c’est tellement bon. 94-95 — 4 years ago

Peter Sultan

9.0

First up, at Chez Ma Tante: orange wine with ‘chips & aoli’/ thick cut roasted potatoes Canadian style. Drink at a coldish white temp & w time the Brett dies off mostly ( though I like it). Bitter orange, apple cider- this is the edge of funky wine world & I love it. — 6 years ago

with Paul and Owen

Ian Hamel

9.2

2022-3 winter. The previous bottle of this I had felt like the most overripe and in-Burgundy-like 2018 I’d tried, and by some margin. I figured some time might help, but have a growing suspicion that my cellar is too cold to really mature wines without multiple decades of wait. So…experiment time. I stored this for a couple of years in the basement but outside the cellar. It’s not a textbook environment, at least for the summer months. Lo and behold, this had loosened up a fair bit, with more expressiveness on the nose too. It was still riper and heavier than it needed to be but was good. Would it have been better with 30 years at 14 degrees? Perhaps, but it’s a near-academic question for me given the prices of burgundy these days. — a year ago

Ron R

8.9

Good but not great. I detect a degree of oxidation on the nose and palate. Some passion fruits on the mid-palate, but the fruit is submerged below a layer of oak. Subtle acid profile completes what is a disjointed effort. — 5 years ago

with Anne-marie

Aaron Rankin

9.1

Fairly soft at PnP but as planned, I gave this about 6h slow ox. The time softened it to velvet, and blew off the musty oak to reveal something clean, focused, yet complex. Layer aromatics of eucalyptus, black cherry, plum, lavender/violet, and black tea. Lively, fresh fruit strikes you with a touch of ma la as they say in Chinese - here, mild numbing spice - wrapped in a border of light, clean acid and that velvety upholstery, finishing with black plum. It’s an everyday quaff, and one that will keep your attention. — 6 years ago

Tim

9.0

Drinking with mom and dad for my last night in MA. Color is beautiful garnet with brown. Nose definitely tells you it is old. The darker red fruit comes in through the nose with earthy and leathery tones. The taste is very much the same, it is juicier than I anticipated, good tannins though and structure. From what I can tell this is very indicative of a Syrah (which makes sense as it is 90% syrah and 10% viogner). Upper Rhone. Definitely would drink again, but it is for decadent moments at $75 for the bottle. — 2 years ago

Lizzy Toreev

9.8

Just what I love in a wine, smells like soil and fresh herbs, tastes like a dark night in the middle of summer - a bit of smoke and tobacco, and ends rich and tender on the tongue with not a ton of tannin. — 4 years ago

Mark Rosse

9.2

Stone fruits and lighter in weight than I expected. Oak treatment integrated. — 6 years ago

with Hillary

Tetsu Nakazawa

8.9

E buono ma non e speciale alla ore stessa. Ci sarebbe un altro piu buono mercato come ginsen New Zealand Marborough Sauvgnion Blanc. Ma sono felice di abere cercato i vini locali a Seattle. Vorrei studiare piu. — 6 years ago