Jose Leon

9.0

Back sides of tongue tanins — 9 years ago

Bloody Amateur

9.3

Mineral-y work of genius... liquid quartz? — 9 years ago

Erik Nordman

9.1

Bought at a cool little combination vintage clothing shop/natural wine store in Tallinn. Super hip, I know; sue me. Natural Loire Valley (this is VdF but I'm pretty sure this producer is located in Touraine and I'm guessing the grapes are at least mostly sourced from there as well) rosé bubbles consisting of a blend of Grolleau and Cab Franc. Semi-sparkling/frizzante. Unfiltered, a quite small amount of sediment is visible floating in the bottle. Not sure whether or not this qualifies as a pet-nat since the production method isn't totally clear from bottle info but it fits the character of one regardless of production method. A bit funky but delightfully so and its not over the top at all. Slightly unripe wild raspberry and strawberry, some funky yeastiness that's almost lager-esque (also pours like a beer as well in terms of bubble texture/level of carbonation), a tiny bit of heavy cream, and wet granite and quartz stones, not unlike the stone of the beach of the island we just left (Hitis in the Finnish archipelago) where we spent a few days at my favorite place on earth, my family's shared summer cabin. Overall, somewhat like a sour beer in overall character, in a really cool way. Med. (+) acidity keeps it juicy and fresh. Super yummy. Great pizza wine. — 10 years ago

Delectable Blue

9.3

A slightly unusual Riesling, more on the sweeter side than I’m used to, with distinct but delicate stone fruit flavours prominent on the front palate. The more typical Riesling citrus buzz is still evident, but only has a supporting role on the back of the palate, along with a fine quartz like minerality. Also missing is the usual Riesling acidity. The wine much softer than typical, but far from flabby, the balance exquisite. Bloody delicious actually. An unexpected gem. — 10 years ago

Ann Shiveley

10

Buy this again — 11 years ago

Jeff Sidwell

Owner Bon! Gourmet

8.9

The 2014 is exciting and complex. Like peppers and quartz — 11 years ago

Andrew Stellwag

9.2

Sweet and crisp. Very light flavor, a refreshing sweeter wine. — 11 years ago

with Megan

Jesper Poulsen

8.9

Magnum showing some age but opens up with time. Good length and overall very enjoyable — 12 years ago

Raphael C

9.9

Le meilleur vin de terrasse!!!! — 12 years ago

Jaime kowan

9.5

Love this stuff...fresh burst of acidity with the. Aromatics of pear, peach and honey.... Graham crackers... No I haven't gone crackers . This Godello is growing at 600 to 650 meters on really steep slopes, eastern side. Rocky quartz soils with loads of red clay a spectacular place that takes quite a while to get to by way of a windy steep narrow road. It really makes you appreciate it — 13 years ago

Jeff Lander

8.9

Good classic Champagne taste. Pear and a bit of toast. Lots of fine bubbles. A bit foamy for my taste but well made and re freshingly crisp. — 9 years ago

Neal Schaffer

9.4

I can't stop drinking this... This might be a good problem... Dark red ruby in color with a medium-plus intensity. The nose is filled with dark bing cherries, fresh cranberries, wet violets, wild mushrooms, moss, forest floor, smoked wood, and wet rocks. The palate was fleshy, mysterious and refined. Mushrooms and a perfect dose of acidity and chewy tannic structure made the finish irresistible. It's balance competes and stands tall with any of the great Burgundy producers. It's truly astonishing how this 12.5% Gamay is so complex. This bottle is hard to put down. Cheers to a perfect Friday night! — 10 years ago

with Dana

Leora Pearl Madden

9.1

Still on my small production Aussie kick. So much love for the people down under! Xoxo — 10 years ago

with Jeff, Noelle and 3 others

Mike O'Connor

9.2

Maybe my first New Zealand Pinot. Very interesting — 10 years ago

with Melissa

Nathan Mosack

9.2

Wow! More like a Jura wine, tastes similar to ploussard. — 11 years ago

Eric Casper

9.1

Takes awhile to open up but a nice, dry and tannic Cab with low alcohol. — 11 years ago

Rgayton@lakesidevfo.com

9.1

Frachessca recommended this lovely Riesling grown in atypical Quartz rich soil. Nice balance.
— 11 years ago

Peter van den Besselaar

9.1

Vintage 2006 at Auberge du Bon Laboureur in Chenonceaux — 11 years ago

Tom Kisthart

Owner Craft & Curd

10

The vineyards are in Farges-les-Macon. The limestone here is marly and loaded with quartz and marine fossils. It comes through in the wine. — 12 years ago

Robin Hinkle

9.9

Phil likes' — 13 years ago

Jan van Asseldonk

9.1

Lovely flavours of exotic fruit. Velvety and smooth in the mouth. 5 years old and very drinkable. — 9 years ago

Keiran Kennedy

Wine Director The Veritas Group, Australia

9.3

Complex. Very. Max minerals, flowers, fresh cotton sheets. Gedditinya. — 10 years ago

Marley Howard

9.0

Refreshing and bright. Almost feels like sunny and warm through a subtle smooth buttery texture reminiscent of butterscotch. Mineral flavors like warm Quartz after summer rain. Fruit flavors of young apricot and cool melon. — 10 years ago

Austen Ito

8.9

Green apples, grapefruit and floral. Hints of traditional Loire sauv blanc as it opened up. Medium + body, medium acid. Med plus finish. A great start to the night. — 10 years ago

Joseph M.

9.5

Very bready on the nose; palate tends to croissant and lemon curd, notes of slate or quartz. — 11 years ago

with Julia and Emily

Michael Piaker

9.0

4 November 2015. Vine Wine, Brooklyn, NY. — 11 years ago

Moin Rastegar,C.S.W

9.0

Lemon citrus based nose , no ML fermentation. Good amount of weight and structure ! — 11 years ago

James Sligh

9.0

Purple quartz chunks. Black raspberry crystal formations. In the depths of this synesthesiac cave there are also um black peppercorn stalagmites? Compulsively drinkable & articulate. — 11 years ago

Brian Lamborn

Winery Operations/Partner Lamborn Family Vineyards

9.0

Bright fruit with slight ML. Chardonnay-esque - really nice. — 12 years ago

Kelvin Davies

10

Super,b black current, luscious. — 13 years ago