Ian Hamel

9.1

2021/4. I feel like de Villaine’s Chardonnays have a bit more depth and savor than they did a decade ago - and they were certainly good then. This was lovely, with lots of fresh fruit and acidity but some sneaky stone, butter and hazelnut lurking. — 4 years ago

John H Duncan

9.0

Is there a better $25 Red Burg out there? — 6 years ago

Kimmy W.

9.0

Wine for CNY. — 6 years ago

Andrew Harris

9.2

Magnum ... great fruit, cherries, forest floor and surprisingly + alcohol, however great to enjoy Christmas 2019 lunch with. — 6 years ago

Nick Piccone

9.0

Pretty light and very earthy with hints of strawberry - solid value — 6 years ago

with Sarah

Michael Piaker

9.0

21 August 2018. Broken Shaker, New York, NY. — 7 years ago

J. Kim

9.3

Old-school, not as transparent and dynamic as Joblot, but equally persuasive. — 7 years ago

Mike Coffey

Independent Wine Consultant & Sommelier

9.1

Young but still very approachable — 8 years ago

Paul Lysek

Sommelier at Joe's Seafood, Prime Steak, & Stone Crab

9.2

Lovely example of young Burgundy. — 10 years ago

with Kendall

Phil Horner

9.2

Although 2013 and very very young consuming at a restaurant we got to enjoy it a lot more as the time passed and it was decanted. This will be a beauty - shame but still lovely! — 11 years ago

Ricardo Bohn Goncalves

9.3

Ap Sil mar21 — 5 years ago

PS Michaels

9.0

From Fass Selections. Tradition in a glass — 5 years ago

Shay A

9.1

Monthly WTF wine group tasting. This month’s theme was chardonnay from any region or vintage. Nice eclectic bunch! All wines tasted blind.

Winner of the “biggest imitator”. This was very ripe, as though the wine was meant to be made a certain way. I think the entire group called this new world. Good bit of oak in play here, alongside melon, apple crumble pie, and hardly any acidity. Typical baking spice notes of nutmeg and vanilla too. May be starting to oxidize a bit, which probably gives this some complexity. Thanks @Michael Rariden . — 6 years ago

with Jid, Jason and 5 others

Sean Grullon

8.9

Lean and lacking the minerality of great white burgundy, but still really pretty with floral notes, almonds, and peaches. It’s good quality for the price. — 6 years ago

Jodi Suguitan

8.9

@ Le Montrescot in Chartres — 6 years ago

Danny Martinez

9.1

Solid non-oaked though high minerality Chardonnay. This was the perfect start to a great dinner at Botanist; so great we ordered a second bottle. The perfect kick-off to Jessica's 40th — 7 years ago

Jonny Arnesen

9.1

2015: Fin balanse og smakte godt til ostefat! — 8 years ago

Michael Adelman

9.2

Aptly named... dominate raspberry notes with holiday spice undertones followed by a moderately lengthy finish!!! Cool stuff! — 9 years ago

Paul CArlisle

9.7

Raspberry meets first bite of red apple with tart skin in tow and moist rock (m.v.) — 11 years ago

Douglas Braun

9.2

2015 Vintage - So precise violets, cherry , mineral , leather, ever so light oak character — 5 years ago

Ian Hamel

9.2

2020/8/25 with pork and crab gumbo. Forest floor and mushroom notes but also bright red berry fruit and lively acidity, simultaneously light and substantial. De Villaine is always, always lovely, and this bottle also reminded how well good Chalonnaise wine can age. — 5 years ago

Adam Shaylor

9.1

Honey, lemon, and hints of minerality. This is something special. — 6 years ago

Christopher Cordero

8.9

Classic Faiveley showing strength and structure on the palate but flowers and spice on the nose. Easy to pick up and enjoy for a Premier Cru. — 6 years ago

Douglas Braun

9.0

Yellow apple creamy leesy character well crafted — 6 years ago

Kelly Velez

9.3

We’ve been missing out on white Burgundy — 7 years ago

with Vicente

Chip Hughes

9.3

Textbook. Raspberry, saddle leather. A sappy quality that suggests both Cru Bojo and N. Rhône. Dark and ripe. First-rate. #mercurey #pinotnoir #cotechalonnaise — 8 years ago

Michael Mendes

9.1

Case buy for the money. — 9 years ago

Carlos Chiti

9.0

29/AGO/2015 — 10 years ago

Paul Cheyne

10

As good if value for burg as I've ever tasted. Wow!
— 11 years ago