Jason Sliwa

9.4

Really excellent Chardonnay. Stout, grippy, a bit steely. — 4 years ago

Ricardo

9.0

Lovely red fruit. Soft acidity. Easy to drink — 5 years ago

Charles Mires

9.2

Excellent. Strong bright toned — 6 years ago

Mike Obley

8.9

Nice sulfur reduction — 6 years ago

Jonathan

9.1

$24.95. Great value traditional method sparkles. Nectarines on the nose. Refreshing — 7 years ago

with AJ

Peter Sultan

9.0

New Years part 1: a bit more muscular than typical Fleurie — 8 years ago

Austin Ferrari

Wine Director Hillside Supper Club

9.5

Another winner — 8 years ago

Robert S.

8.9

Great balance of cherries, minerality and tannins. Decant and enjoy. Solid QPR. — 4 years ago

Ben Lehman

9.5

Remember first tasting this is 2010/2011 (?) at a dressner tasting where Pierre-Marie poured this for me. was absolutely blown away by the pure minerality and terroir upon first sip. I’ve checked in on this wine in subsequent vintages and haven’t felt that same spark, but this one (2018) is really doing it for me. Minerality for days but balanced by that creaminess that the extra time on lies gives you. Can’t recommend enough — 5 years ago

Fredybeans

9.2

Jaune claire
Nez exotique mais frais et sans lourdeur
Bouche ample grasse aromatique exotique et lys
Fiable pierre chaude et ample
— 6 years ago

Fredybeans

9.0

Rubis fonce
Nez réglisse myrtille frais
Bouche mur ample épaisse et fraîche
Finale sur le fruit — 7 years ago

Sipping Fine Wine

9.1

Had this a while ago and wanted to try again. Perrier-Jouët, founded in 1811 in Epernay by Pierre-Nicolas-Marie Perrier and his wife, Adele Jouët. The firm began shipping wine to Great Britain in 1813 and to the United States by 1837. Bright straw with fine mousse and tiny bubbles, stone fruit and citrus aromas. The palate shows complex fresh fruit, vivid acidity, perfect balance on lingering finish ending with a yeasty mineral touch. Great value! A fav! Very nice! — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Pichon Lalande is my favorite 2nd growth with a steak. Yup...it's #SteakandClaret night to quote my buddy Gary Westby. Further, it's certainly one of my favorite producers period. I've waited for this wine to be in the bottle for 10 years before finding out definitely how good it was or wasn't. You see, the 05 Bordeaux vintage was exceptional. It's drinking right now better than 00. 00 may turn out to be better, but not for some time. The real issue was the division of scores between RP & NM. Parker had this as low as an 86 and now has it at 89. Neil Martin has been consistently at 95-96. I found it simply inexplicable that Pichon Lalande could have bombed in such a great vintage. Tonight, I know they didn't. This wine is beautiful. Although, I don't believe it will cellar as long as their some of their very best vintages and many others I've enjoyed. On the nose, bramble, ripe blackberries, dark cherries, notes of blueberries, poached strawberries, graphite, baking spices, cedar, lightly perfumed violets and dark, fresh & dry red flowers. The body is medium-medium plus, tannins nicely resolved with 10 years to be completely resolved. Fruits of; ripe blackberries, dark cherries, notes of blueberries, poached strawberries and pomegranate with a whiff of spice. There's notes of dry bramble, soft leather, fresh violets, graphite, cedar, dry stones, dark rich earth, limestone, tobacco, spice-box, vanilla, very light cinnamon & nutmeg. The finish is very long, elegant, ripe, round, smooth, good acidity and beautifully elegant...50-50 earth & fruit. I bought more bottles of this at $85 after it's was first released in futures and I do not regret it. $85 is proving to be a steal for this wine when it normally sells for between $100-$150 a bottle and higher. Might heavy up further after tonight if I find more around the same price. Oh yes...I'm with NM on the scoring. Photos of the Chateau, estate vines, newer tasting room & the Virginie de Pichon-Longueville, Comtesse de Lalande. Forgive my long post, but my passion and love for this producer is profound. Producer history and notes...as I wrote in an earlier post for Pichon Baron, Pichon Baron and Lalande started as one entity. The first mention of what is now called Chateau Pichon Lalande was the creation of Pierre de Mazure de Rauzan. Pierre de Mazure de Rauzan is responsible for forming many of the top Bordeaux estates today. Pichon Lalande was given its name when Therse, the daughter of the founder received the estate as a dowry when she married Jacques de Pichon Longueville. Pichon Lalande was essentially managed by three women, Therese de Rauzan, Germaine de Lajus and Marie Branda de Terrefort. On the eve of his death in 1850, Baron Joseph de Pichon Longueville divided the property between his five children. His three daughters received Pichon Lalande and his sons Pichon Baron. What happened next was Virginie, the wife of the Count of Lalande took over the management of the estate under the name of Comtesse de Lalande. In 1850 she commissioned the popular, architect Duphot to build a residence inspired by the Hotel de Lalande, located in Bordeaux. Without heirs, Pichon Lalande passed down from aunts to nieces. Following World War I, the Miailhe brothers, bought Pichon Lalande in 1925. They were the ones who planted even more Merlot. May-Eliane de Lencquesaing, the daughter of Edouard Miailhe became the new owner and general manager of Chateau Pichon Lalande in 1978. She expand the size of Chateau Pichon Lalande from 40 hectares to it's current 89 hectares. Chateau Pichon Lalande remained in the same family for more than 250 years! In fact, over three centuries, only two families have owned Pichon Lalande. May-Eliane de Lencquesaing sold Pichon Lalande to the owners of Roederer Champagnein in January 2007. This family-run company is managed by Frederic Rouzaud who owned several other wine estates in Bordeaux; Chateau Bernadotte, Chateau de Pez, Haut Beausejour and Chateau Reaut la Graviere. He sold Chateau Bernadotte in December 2012. In February, 2011, Sylvie Cazes was named the director of Chateau Pichon Lalande. She replaced Gildas d’Ollone. Sylvie Cazes was replaced in 2012 by current Director Nicolas Glumineau, who was previously at Chateau Montrose. In 2012, Pichon Lalande renovated the estate with a budget estimated at over 15 Million Euros. The new facilities included; building of a new underground barrel aging cellar and several new buildings...one that houses their new tasting room as shown. This renovation provided numerous improvements in their wine making. Most importantly, in the vinification. They created a new, triple tiered, cellar where everything moves by gravity. They also added numerous new, stainless steel, temperature controlled, double skinned vats. These new vats allow Pichon Lalande to vinify on a parcel by parcel basis as well as get much softer & gentle extractions. The 89 hectare vineyard of Chateau Pichon Lalande is located adjacent to Chateau Latour and and across the road from Pichon Baron. The terroir of Chateau Pichon Lalande is deep gravel with clay and limestone soil and is planted to; 61% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 3% Petit Verdot. — 8 years ago

Pourist

9.8

Light, floral, beautiful wine — 5 years ago

A. R.

9.0

Absolutely lovely. Not some Duboeuf BN - this is a Cru Beaujolais that is young and sharp. On the nose, rose hips, cracked pepper and bright red fruit. In the mouth, cracked pepper, bright cherries and red currants. Bright acid. Moderate tannins. Medium-long finish. Not just a good BN, it’s an excellent Cru Beaujolais - period. — 5 years ago

Steve S

9.3

Pierre brought to the birthday party to share — 6 years ago

Frederick Kuehn

9.1

Mineral and fruity. Medium plus body, intense ruby, very good finish. — 7 years ago

N O

10

Mind blowing — 7 years ago

Ben Edwards

9.0

It's not that it's sublime; it's that it's cheap and light, and great for the last hot days of summer. A little berry up front that drops quickly. Last chance for the grill. — 8 years ago

Marc Deschenes

8.9

Beautifully fresh in the mouth with a delightful cherry taste, it bears well it's name — 9 years ago