Had a glass in Champaign. Rude, rustic, woody and sensitive. — 2 months ago
Bouchard Pere & Fils, July 29, 2025 Tristan/Julien. Nose cherry Pinot Noir. 2 meter clay and then limestone. Deeper and richer soil. Approachable. Luscious. Charming. €60 bottle. — 4 months ago
Transport me to France and let’s fucking go. — 5 months ago
I interviewed this juice to present itself as the house summer sipper .:) — 9 months ago
#Remembrance #Love 6/25.
Sofia loved Penguins. We played w/ them in Dubai and she also skied indoor while I had a spot of Champagne and watched from a very big window. Only in Dubai. They have to build things of that nature…cus w/o them…just a bunch of sand. — a year ago
Delicious. About $25 from Liner & Elsen — 3 years ago

This shows some barnyard, horsey notes up front, likely Brett, but for more Brett-tolerant folks like me, it’s the lovely fresh redfruits underneath and crisp and lively acidity, together with the lingering finish, that make this a lovely CdP!! But I would note for those who are very Brett-intolerant, you may not care for it at all. — 3 months ago
July 29, 2025 bouchard pere & fils with Tristan & Julien. More apple notes. Combo of 4 terrasse of Chevalier-Montrachet. — 4 months ago
Bright, lively, full of floral notes, honey, a touch of sweetness. Lot of apple/ pear, nice mineraly finish — 8 months ago
At a Maine restaurant — 2 months ago
Double Magnum — 3 months ago
Racy with some grip, good fruit/mineral combo — 4 months ago
Better on the second day — 4 months ago
Popped and poured; enjoyed over the course of several hours. The 2008 Special Club pours a straw color with a persistent mousse. On the nose, the wine is developing and somewhat shy but there’s citrus, white peach, brioche and a rather fascinating smell that reminded me of a built-up roof. On the palate, the wine is dry with high acid. Confirming the notes from the nose however here, it’s much richer and expansive. The finish is long. Young? Probably. Drink now through 2038. No disgorgement data. — 9 months ago
At Ron's for duck confit — 3 years ago
John Van Trijp
Double Magnum. Still very fresh — a month ago