Stephen Redenbaugh

9.1

Medium gold in the glass. Reticent nose, round malo richness on the palate. Ripe pear and sweet red apple notes.., just enough acid to keep in interesting. Riper that I usually expect from Oregon at 14.2... this is no Chablis! Wine works well with food , but more reminiscent of Sonoma than Willamette. — 5 years ago

Gregory Fulchiero

9.1

In an awkward place right now - but the creaminess from Malo braced up against the stewed dark fruits is a thought piece on what exactly this wine could become. — 6 years ago

Stephen

9.0

Very crisp and refreshing. 15% malo — 6 years ago

Sean Grullon

9.3

#garyveewineclub refined Napa Cab. Black currant, eucalyptus, cocoa, blueberries, vanilla, with a subtle meaty quality. Velvety mouthfeel, juicy Napa fruit, but well-balanced, good structure, and a fresh finish. — 7 years ago

Mark Flesher

9.1

Although this one did tend to have a citrus rich body, it is definitely a malo mouthfeel and more of a buttery chard. This wine was still quite delicious, and it's not really even my style. I was getting some lemongrass on the front, with a peach and mango note in the middle. The finish is more on the buttery side for my taste, but still went lovely with cheese and meat. Probably would have gone very well with Italian spiced nuts or with an herbal chicken dish. I believe this wine probably would have been more comprehensive if served with food. I think this one definitely has the longevity to age, but I'd put more stock in the Judge chard to do that most effectively. — 8 years ago

with Benjamin

Joe Davant

8.9

Had an interesting oyster shell saline quality to the wine. Tasted bright and fresh. Seemed like it did not have a lot of new oak, and no malo. — 8 years ago

GrapeXplorer

9.1

100% barrel fermented with partial malo. Who knew? Outstanding!! — 9 years ago

Shengli Hu

9.1

Pale straw, saline, osyter shel, lees, kefir lime, candied green apple, mushroom, used oak, full malo, 11 months in barrel, whole cluster no destemming so that quick extraction of must. Creamy and round on the palate. Med acid, med+ body, intensity, and length. — 5 years ago

Matt Perlman

9.2

It seems like the price of this creeps up every year which is vexing. The speciale is rich and intensely vinous and umami, with cutting acidity (non-malo) tart green apple and mandarin orange, spearmint, spice and toast. Still think I prefer the basic cuvée pound for pound — 5 years ago

Delectable Wine

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9.3

(raised in stainless steel tanks and made with no malo) Limpid straw-yellow. Assertive, mineral-accented orchard fruit, melon and fennel aromas are sharpened by hints of ginger and lemon zest. Intense pear skin, Meyer lemon and violet pastille flavors show a suave blend of richness and delicacy thanks to a spine of juicy acidity. Closes minerally, taut and impressively long, leaving a powerful floral note behind. (Josh Raynolds, Vinous, February 2018) — 7 years ago

Bob McDonald

9.4

At the Downs Club Magnum Dinner. Fresh and youthful. Probably committing Infanticide coming from Magnum and 2012. In the fuller Leeuwin style but not as much as usual. Lees stirring evident but No Malo apparently. Remains one of Australia’s best. — 7 years ago

Beau Carson

9.6

Very unique Sauvignon Blanc and not like any other NZ example I've ever tasted, but it's incredible. Still has the ripping acid, despite going through battonage and Malo. Beautiful jalapeño, melon, grapefruit, and grassy-ness. — 8 years ago

Isaac Pirolo

9.0

I was looking for something to pair with a binge on the new season of Better Call Saul. For scenes of Albuquerque and Santa Fe I needed something simple yet classic, but not tired. The New Mexico sun had me thinking white. Something from the "what's old is new" category seemed appropriate as well. And if Jimmy isn't Chardonnay...

Some new oak, but no malo. Lemon custard, caramelized apple, and orange blossom. Parker calls it "premier cru Chablis-like" and I wouldn't disagree. A balanced, and even bipolar, round and racy character. This fit the bill perfectly. — 8 years ago

Will Stanley

9.4

What a joy to drink this 9 year old Marlborough Chardonnay in a near perfect spot with little sign of age. This is so bright, fresh, vibrant but carries a depth that I didn’t expect from this region.

Complex palate with white peony, pepper, lemon, grapefruit and mouth watering acidity. The finish is so, so long and couldn’t be more buttery. Like, minutes later buttery. Could this be barrel age, could it be malo fermentation - not sure. But I love it. — 5 years ago

Martinez

9.0

Easy drinking Mencia (100%) from 35-80 year old vines from the the steep, vertigo-inducing Sil River hillsides. Atlantic, mineral and somewhat salty, lots of red fruit and some balsamic notes. — 6 years ago

Jakub Kalinowski

8.9

Quite subtle for full malo & barrel aging. Exotic fruit with nice acidity and some buttery, caramel notes. Surprising freshness for such a warm climate. Not bad. — 7 years ago

Ely Cohn

9.4

Sweet kettle corn and buttery croissant blanketing floral and lemon nuances. Piercing powerful acidity. Baked lemon and white pepper flavors. Amazing wine. All terroir driven without a hint of malo. — 7 years ago

Aaron Tan

8.9

Not the best for the price, but a good wine regardless. Quite shy on the nose, showing mostly malo and oak characters - reckon there's probably more new oak this year. Some floral features, palate delivers expectedly riper fruit characters and a very mineral finish. Balanced, but pricey for what it is. Go for the 15' Aligote instead! 😉 — 8 years ago

Scott Rowe

9.4

100% Malo, perfect oak.
Integrated precision quintessential YY. — 8 years ago

Aaron Tan

9.0

At first I didn't realise this had no dosage. Perfectly balanced non-dosé - perhaps the partial malo helped toned down the acidity, or maybe some rs in the base/ex-tirage wine. Chalky undertones (perfect expression of terrior imo), nice autolytic characters (2 years in bottle), apple, grapefruit, lemon, honey, and a touch of stinky funk. Really quite a delicious bdb.

Note: Laherte Frères. Grower champagne from Coteaux Sud d'Épernay (slopes to the south of Épernay). Young winemaker, Aurelian Laherte, joining family estate. Biodynamically farmed, wild yeast ferments, 80% of cuvees fermented in old oak (ex-Ben Leroux and Liger-Belair). Focus on terrior. — 8 years ago