Tannin Wine Bar & Kitchen KC

9.0

Chenin two ways: constrained and released. Feral, wild, exuberant and still all buttoned up and ready for work. Flavors of pear, quince and living animals. Expressive. — 9 years ago

Christine Havens

9.5

What can be said about d'Yquem can only be expressed in poetry, even in a modest vintage like 1998. It is an inner sanctum, a fragrant garden, a poignant release that is both profound and glorious. Descriptors cannot do it justice, sensual and honey-drenched layers of apricots, vanilla bean, creme brûlée and almond pastry. Viscous and glycerol-laden in the mouth, offset by dazzling acidity, dried fruit—quince, more apricots. A silken, pure, honey-spun web of delight. I'm rambling, but d'Yquem does that. — 10 years ago

Somm David T

Independent Sommelier/Wine Educator

8.9

Lemon, pear, golden apple, quince, minerals. Crisp, fresh and very enjoyable on a hot afternoon. — 11 years ago

Chris DeBarr

9.0

Really pretty, almost honeyed, aromatic pure quince cider from San Juan Islands. Would be great w pork or curries. Think Gewürz or Albariño as wine cognates... — 11 years ago

Alexis Davis Iaconis

Hospitality Director Copain Wines

9.5

This is Chenin blanc! Bruised apple and quince, with piercing acid — 11 years ago

Knox Knox

9.6

Classic vouvray! Very rich, slight almond, acacia and quince. Great length and aroma. Slight honey and pear in the nose. Subtle hint of minerality. — 12 years ago

Michael Delacruz

9.4

2011 Champalou Vouvray Chenin Blanc. Pear, quince, bruised, poached apple. Unctuous with lemon flowers. I had this with the eggplant chaat of crispy sliced baby eggplant with yoghurt, tamarind, and red onion. An excellent recommendation from Michael, the sommelier at Junoon NYC. — 12 years ago

Matt Ward

9.5

Loved this wine. Smokey spice, ripe quince and stone fruit. Round and full in the mouth, leading to a firm saline finish. — 10 years ago

Nate Redner

9.3

Yellow apple, quince, lemon zest, saline — 10 years ago

Tom Kobylarz

9.0

The most floral and intensely fragrant nose of the tasting. White flowers, quince, lime, sea breeze, and a touch of honey. — 10 years ago

Jimmy Smith

Director, West and North London Wine School

9.4

2010: (90-100 year old vines) mid gold. Orange, apricot, acacia, white flowers, lychee. Full bodied, textured, mid- acid, apricot, quince, creamy, long floral finish. Honey texture. Loses faint sulphur note after 5 years & enters closed phase, wait over 15-20 years for best results — 11 years ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.0

Tasty & Chuggable — 11 years ago

Kristen Murphy Caldecutt

Community Manager SevenFifty

9.4

One of the best examples of Joly's Coulee de Serrant that I've ever had. Feral, honeysuckle, quince, mint, mineral. Needs tons of air. — 11 years ago

Joel Scott

9.7

2012 Anderson Valley Pinot Noir — 12 years ago

Mike Blom

9.1

Pear peels and honeysuckle and Crenshaw notes. Slight petulance livens the lemon zest and quince.
Bright acidity holds the finish for a long while. — 10 years ago

Alder Yarrow

Wine Blogger Vinography

9.4

Oh mama. So juicy lemon quince yumminess. — 10 years ago

with Carenn and Austin

Byron C Mayes

8.9

Bright gold in the glass. Dried pome and wet straw on the nose. Baked quince, straw, dried flowers on the palate. Medium plus acidity and a wee bit of spritz on the tongue. Full body. Medium long finish. — 10 years ago

Amy Atwood

Founder/Owner Amy Atwood Selections

8.9

Apricots, orange pekoe tea, quince #LewandowskiCortese — 11 years ago

Christian Broder

GM/Sommelier The Social Wine Company

8.9

Sour honey, dried dill, quince, honeycomb, creme fraiche, lemon peel. Not as haunting as old tondonia, but always solid. — 11 years ago

Jordan Salcito

Sommelier/Wine Director Momofuku, Vintner Bellus Wines

9.0

Brilliant cider from Fribourg, Switzerland made of heirloom apples, pears and quince! — 12 years ago