Raul Puga

9.3

Surprisingly refreshing and by far better than any seltzer I’ve tasted #summerfun — 5 years ago

with Ana and Carlos

Evelyn

9.0

Layered and ridiculously affordable. Aged on the lees from four separate vintages. High acid, some petrol, with pronounced sesame and slight buttery roundness. Ends herbal with balancing salinity. Pair with fancy poutine. — 6 years ago

Connor Smith

9.4

The 17th century saw an explosion of beverage options in Europe. Spirits were coming into their own, flavoring with hops was finally the standard for beer, and chocolate, coffee, and tea began flowing from overseas. Wine was no longer the only kid on the block, and had to offer something new to stay on top.

Sparkles in wine due to second fermentations were nothing new, but it was the leap in English glassmaking technology in the 1620s with coal-firing that allowed them to be harnessed. No longer would there be constant risk of bottles exploding from pressure, and bubbles came ever more into vogue - much to the chagrin of the great advocates of still blanc de noirs Champagne, Dom Perignon and the Marquis de Saint-Evremond. But there was no holding back the tide, and by the end of the century sparkling Champagne was the drink of choice for high courts across Europe.

(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured.) — 6 years ago

Emily Furge

9.0

Fresh and light, hints of strawberry and subtle red fruit. Some residual sugar yet refreshing on the palate due to the high acid. Drank in the old port of Montreal when Harry came to visit and before heading to Foxy for dinner. Bought at Larry’s in the Mile End after an afternoon of biodynamic wines. — 7 years ago

David Mark

9.0

We both really enjoyed this. Recommendation from a worker at Morton Williams Wine and Spirits (Blair) — 7 years ago

Ely Cohn

9.2

What an incredibly expressive nose. Olive tapenade, lavender, eucalyptus, violets, black pepper. It is medium ripe with well integrated, restrained oak. Comes in a full body with high acidity and concentrated mile-long flavors dominated by dark fruits and a salinic metallic quality. No faults to mention but so intense I’m fine and happy with just one glass. Sometimes that’s all you need. — 8 years ago

Martin Bergo

9.5

Oily and viscous golden wine; the smell is like sticking your nose in a bouquet of perfumed lillies and roses - quite striking; and on the palate it is opulent, fairly high in acidity for the region, and had a mile-long finish with tropical fruits. Had with sushi! — 8 years ago

Sam Lee

8.9

All this is a blends of 🍎 apple vanilla caramel 🍊 orange tropical of peach with subtle oak and soft leather blanket on palates, mile high
🦜
🥭
Mango is here refreshing and acidity is so bright so substantial so matching with tonight’s deep fried foods so well
🥓🍳
Along with our Friday djmix night 👱🏻‍♂️
🤵🏼
— 5 years ago

Tom Garland

9.5

Been breaking out some fun wines deep from the cellar to keep spirits HIGH during the stay at home Cali mandate. Day 10 is no exception......time for dinosaur steaks and a 2009 Bryant Family!!

Decanted 1 hour. An arresting deep dark garnet color(lots of cloudy sediment). On the nose: caught me completely off guard with stewed meat, black olives, band aids, some licorice, red berries, and floral. Taste: Wow, this is singing "Stairway to Heaven " ....no garage band version, this is Led Zeppelin 1970s!! Dark cherries, chocolate, espresso, tobacco.
A Mark Aubert beauty with fine, silky tannins coating the mouth. An elegant, rich, soft wine with a long toffee/blueberry finish — 6 years ago

with Brenda

Connor Schaller

9.1

On the pricier side, dry with a soli bite. Would like it to be a little smokier but leaves a lasting after taste. I’m also currently in Hawaii on a beach drinking this so there is literally nothing in this world that can disappoint me right now. My spirits are high. — 7 years ago

with Kayla

Brandon Thiessen

9.0

Lean and high acid; toasted coconut, caramel corn. — 7 years ago

Steph Cerino

9.7

Very smooth and great flavor. High spirits. — 7 years ago

Bryce Wiatrak

9.3

A collaboration between Nashville Craft and Fugitives Artisan Spirits, Grandgousier is a welcome entrant to the blossoming Tennessee Whiskey category. The mash for Tennessee Whiskey must by law consist of at minimum 51% corn, but Grandgousier's clocks in at a high 89% from sustainably grown heirloom varieties. You can taste it too in the whiskey's warming breadth and gratifying sweetness - flavors of walnut peel and char meet crème-brûlée crust and honeycomb. — 8 years ago

Steve Cunneen

9.2

Quite delicious. Caramel, very ripe fruit on nose with a rich and full finish. Served with slow roast salmon and sauteed greens. Alcohol a little high (I'm guessing it was just the season) but very enjoyable and fun to drink at eight years old. — 5 years ago

Kathryn McCarty

9.4

Voted best Riesling in 2018 by Wine & Spirits magazine. Lovely! It is smooth and crisp with high acidity. — 6 years ago

Joseph Husty

9.0

Lake placid wine n spirits shop - full bodied, silky w/ a little bit of sediment, cocoa notes — 6 years ago

Stuart Scheff

8.9

Mile high enjoyment. Everything tastes better in the mountains. Just ask @P A — 6 years ago

Anya Spethmann

8.9

Some thoughts on this bottle:

- The 22 g/L of RS show as about half that and is a component of why the wine tastes objectively delicious. I have suspicions as to why we in Niagara are a bit snobbish about RS but we really ought to get past that.
- Has just the slightest hint on the nose of the distinctive Niagara riesling note of black olive. I’m told that’s due to picking due to weather pressure and picking for necessity rather than phenolic ripeness. Will follow up as to how and when and why here.
- It’s really quite good. Definitely comfortably above average on any grading scale. But not as objectively high-quality as the chardonnay and that seems to hold true for the region. — 7 years ago

Lori

10

Allegro Winery
Punk
PA Rose` wine
Produced and bottled by Allegro Winery
Brogue, PA 17309
717-927-9148
www.allegrowines.com

**My new favorite obsession. Local PA wine. I searched PA Wine and Spirits stores high and low for this wine and no dice. Tracked it down at Wegmans (grocery store) in Williamsport, PAin June of 2018. Worth the wait! I bought two bottles to bring back to the Burgh with me! Quite sweet and had beautiful coloring. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I bought my first vintage from this producer & terroir beginning with the 2010 vintage and what a vintage to start. I bought four bottles for right around $50 or a little less. They were so amazing, I drank through them in no time at all. For those of you that read my posts, that’s not normally what I do. I like to drink one & age the rest. Since then, I have looked & looked for more. I’d finally given up hopes of finding more until recently I struck gold. I should have bought all nine bottles but a calmer head prevailed. It’s definitely changed since having it fresh. On the nose, the fruits are slightly macerated. Heather honey, beeswax, golden & green apple, pineapple upside down cake, slight orange citrus blend, mango, glazed nuts, soft, delicate, chalky minerals, a touch of jasmine & yellow lilies. The body is much rounder & thicker than when it was young. Waxy. So, beautifully layered across the palate. Much of the palate matches the nose. Heather honey, beeswax, golden & green apple, apricots, peach, pineapple upside down cake, slight orange citrus blend, mango, slight molasses character & glazed nuts with citrus blossoms, yellow lilies & jasmine. The minerals are much more grippy & bold as they cut across and set on the palate. The acidity round & phat. The texture is amazing as is the length, balance & beautiful, rich, long finish that lasts two-minutes plus. So glad I found more of this wine! Hubert Lamy seriously over deliver the terroir & the price point by a country mile. If you are not buying this wine on pre-arrival, you are missing great wine and excellent value. Can’t say enough good things about it. Especially, the 2010. I expect the 15 to hold similar quality. Photos of; Olivier Lamy, Olivier working in this vineyard, barrel room and their Criots-Bâtard-Montrachet Vineyard. Producer notes and history...There have been Lamy’ s growing vines in St-Aubin since 1640, today it is run by Olivier Lamy. Olivier is a new breed of Burgundian grower keen to progress. He trained Méo-Camuzet & made a number of vintages before taking over in 1996 from his father Hubert. Hubert Lamy used to sell fruit to négociants, but that stopped in 1997. He grubbed up and sold off peripheral vines, keeping only the best and oldest sites. Currently he is experimenting with different planting densities in a quest to capture even greater expression of terroir. The Domaine produces both reds and whites and now has 16.5 hectares of vineyards, mostly in St-Aubin but also own a few parcels in Chassagne-Montrachet and a tiny plot in the Grand Cru Criots-Bâtard-Montrachet. Yields are kept low and recent innovations have been introduced with selection tables in the cuverie to ensure that only the healthiest and ripest grapes are used. His more recent move to reduce the amount of new oak with the introduction of demi-muids 300-600 liter barrels have also helped to improve the wines. Vinification is traditional and the wines are matured with only 20-30% new oak for 12 months before minimal filtration and then bottling. The quality is very high and is often superior to many wines from much more prominent villages that sell at twice the price or more. — 8 years ago