Lynn Gowdy

8.9

Marc de Bourgogne meets grape juice from the following year. Brandy like nose, sweet dessert wine like palate, only 11% ABV! — 8 years ago

Lyle Fass

Founder Fass Selections

9.3

Insane with Roquefort — 8 years ago

Mark Trousdale

9.0

Enjoyed at Oro before and during meal. 70/30 PN/CH. Very red-fruited. Nose reminiscent of ratafia. Bruised apple and other oxidized notes - probably slightly last peak. Voluminous. Nice match for the beef tartare with egg and mussel sauce on toast, as well as the uni-egg toast, and the chicken liver bites. Also a great foil for the shredded crispy pig ears. Not as much our style for drinking on its own but great with food. — 8 years ago

Nancy Holtz

9.7

Nikki's favorite — 9 years ago

Julien Smith

9.3

After one whole glass it may be too much. But great. — 9 years ago

with Helen

Paul MacWilliams

9.3

Why do we not get more Ratafia in the U.S.? — 9 years ago

with Amy

Stephen Bonner

9.0

Complex with notes of Granny Smith and Russet apples, lemon, biscuit, and subtle nut and brine. — 9 years ago

Yui Nakamoto

9.6

甘いの☆美味しかった〜( ´ ▽ ` ) — 10 years ago

Jeremy Ruppel

9.7

Sweet wine brandy. Delicious. — 10 years ago

Fabien Lainé

Blogger VinDeling.com

10

Ratafia - CostaBrava — 11 years ago

Yutaro Kimura

8.9

Ratafia de Bourgogne — 11 years ago

Nicola Morvillo

9.6

On 16/7/15 — 8 years ago

Eric Egan

9.4

I suspect this didn't get quite enough air. Not quite pop and pour but it was only open for 45 mins before we drank it (we were perhaps over-concerned about the mid shoulder level). Lovely (and lively) russet core with long legs as a ruby rim; nose of pencil shavings, cigar tubes (hint of metal with lots of tobacco), blackberry stalks, and lingering aromas of compté cheese rind and venerable (on-the-edge) rose petals; long and satisfying - persistent tannins and well integrated but still present acidity. From half bottle - need to give the next one more time!!! — 8 years ago

Brett Jones

8.9

Russet gold with a fine mousse which lingers gently in the glass. Rising dough nose - warm, yeasty - dry with bright acidity. Mellow, in no hurry to be enjoyed but so pleasing with 18 month Comté. A Christmas treat! — 8 years ago

Antonio Gianola

9.1

Walnuts and viscous mouth feel. Not really sweet.

2004 Vintage — 9 years ago

Emmy Dahl Cedergren

9.5

This wine is something beyond the ordinary. Drinking this together with a sorbet made on grapefruit. The wine took away all the bitter taste. Clearly a new favorite — 9 years ago

Nikki Goddard, DWS

9.0

Totally unique and interesting. Tart brandies cherries. — 9 years ago

Robert Easter

10

Delicious after dinner drink! — 10 years ago

Leah InParis

9.6

Mrs Potié's Ratafia aperitif on Effort! — 10 years ago

with Graham

Wes Cherry

9.6

Outstanding cider. Russet aroma, toffee mid palate, russet like finish. Not very "Newtown Pippin-y" — 10 years ago

Chris Baggetta

Sommelier/Wine Director Quince Restaurant

9.2

Awesome black cherry liquor from the Alto Piemonte. — 11 years ago

Eric Egan

9.3

Yes! Textbook Margaux:-) needs two hours to open up but when it does it's worth it. Still quite dark, leading to red-brick and a russet edge; very floral - violets, hibiscus, lavender, and stocks, with hints if pencil shavings, school desks, and light uncooked pork fat; very long, oscillating between beautifully firm tannins and well balanced acidity. Won't get much better but will probably be equally good in 15 years. — 8 years ago

John Alan Olley

9.2

Dessert wine at 18% — 8 years ago

Uriel Frazier

9.0

It's a warm November in the city. Generous autumn days are entrenched, holding off the inevitable winter chill. Sipping a light red in the open air, it's a season of transition. As leaves change, trees are undressed, buildings razed, buildings raised and accoutred. We live in metamorphosis, recalling the bounties of summer--bright red fruit, raspberries, cherries--as they transition to the russet red of apples and ruddy cheeks and noses. — 9 years ago

with Christine

Jerry Raphael

9.1

Big berry fruit very delicious with excellent finish. Sunday dinner at Russet.

— 9 years ago

with Barbara

Maxence Guilluy

10

Light style, balanced with the sugar and the acidity!!

Leger, equilibré entre le sucre et l'acidité!! — 9 years ago

Jo Kiseki

9.1

Dessert wine with nice plum notes and dry aftertaste. — 10 years ago

Josep Ramos

9.2

Especies, regalesia, cafe, torrats, fruits madurs i formatge. En boca te fons, vellutat i rodó, amb un to de ratafia...molt recomanable. Millor decantat — 10 years ago

Vincent Bottreau

9.0

Un côté ratafia pas désagréable — 10 years ago

Jean-François Bergeron

9.4

C'est le temps du foie gras :) breuvage de champagne. — 11 years ago