Jialong Li

9.5

I love this. — 7 years ago

Raj Harb

9.0

Crowd pleaser. Breakfast wine. Delivered more than i expected — 8 years ago

Cheryl Fraser

8.9

Not usually a white wine drinker but I really enjoyed this one! — 9 years ago

Andrew Burnham

9.4

File this under shit I would drink every damn day. Love the vintages without rs — 10 years ago

Frank Bailey

9.1

Super in to it. Quite honestly when my vendor started blabbing on about bio-dynamic, organic blah blah I just tuned him out. It has a spicy greenness to it, almost vegetable character that is really appealing. It is very well balanced and just straight up complex in an a fun way. — 10 years ago

Nick Stock

10

Magical. Concentrated white grape herbaceousness slight hint of vanilla and fantastic acidity. Comes back up your throat with a kiss that lingers and linger. Bravo Genevieve! — 10 years ago

Taras Matiychuk

9.1

Even though I looked for some Chenin Blanc or Pinot Gris for our ribs dinner this NZ summer delight did not disappoint. Light and crisp. — 11 years ago

with Brittany

August Deimel

9.8

Other tasters thought Champagne. I knew it was Schramsberg. Best CA fizz in the #BubbleBash — 12 years ago

Sage Shimoda

9.1

Ruinart Champagne Blanc de Blancs

Opened a bottle of Ruinart Champagne Blanc de Blancs for a special occasion. Though I normally stay away from Champagne (as it costs you some fortunes), this is certainly a solid choice on celebratory occasions. We enjoyed the bottle very much. I better keep a good distance from a world of Champagne.

エノテカさんのウェブサイトによると、「1729年、瓶内2次発酵の製法を確立し、初めてシャンパーニュを造り出した」造り手とされています。このブラン・ド・ブランは、「コート・デ・ブランの繊細なシャルドネに、
モンターニュ・ド・ランスの力強いシャルドネ」を加えているとのこと。

シャンパンの世界は嵌ると(散財して)大変なことになると言われており、普段はあまり近付かないようにしていますが、お祝い事があるとやはりシャンパンでお祝いということで今宵はRuinartを開けてみました。安定の美味しさで、ボトルも独特の形で受けがいいですね。奥深いシャンパンの世界、これからも適度な距離を保って付き合っていきたいと思います。

#wine #champagne #ruinart #blancdeblancs #chardonnay #france #french #ワイン #シャンパン #ルイナート #フランス #シャルドネ — 7 years ago

Matt Trader

9.5

Had the petit the other night, so I was of course tempted to get the main show. 2003 was the oldest I had available so I went for it, and let me tell you.. if you have any in your cellar, I think they'll see another 5-10 years, but baby, the acid is perfect and the flavors are almost fully mature. A lovely intoxication of apricot jam, honey/molasses, decayed hydrangeas, and slight nuttiness on the nose. The pallet was lush and velvety, exhibiting notes of honey, orange blossom, dried apricots, dried pineapples, nutmeg, vanilla, and a bright, but not quite zippy finish. I need more of this..it was spectacular. — 8 years ago

Ray Boucher

9.0

Some say Sauternes have an awkward phase around the 5-10 year mark. I say nectar is nectar. Drink this sticky stuff with your mouth and enjoy! — 10 years ago

Michael Pennington

9.0

Fruit has gone mostly, but some dark baked prunes and figginess remains. Nice old Bordeaux, on its last legs I think. Stood up really well for the last 45 years though... — 10 years ago

Rafael Landestoy

8.9

This was Coravined on NYE and I could see the difference. Still nice but not as alive as the first sip. — 11 years ago

with Ilida

Ellie &Vini

9.0

Beautiful mildly lemony aroma. Fresh, with medium body so it felt too 'heavy' when I paired it with a pesto pasta. But fabulous with a cheese & ham quiche. — 11 years ago

Lewis Chester

10

1979 Clos Du Mesnil. What do you do when you are confronted with a legendary wine? You hope it doesn’t disappoint. At Pages in Paris today, Tomo delighted us with this outstanding bottle. Medium golden hue. The nose was to die for: fresh, white flower, chalk and honeyed - alluring and forever changing in the glass while keeping its freshness. Hints of truffle wafted away within minutes. What seemed like an impossible dream of the ultimate Champagne remained intact. Fine but persistent bubbles, huge but balanced concentration with a refreshing, zesty acidity and a finish I can still taste an hour and a half after having drained the last few precious drops of this legend. Wow, wow, wow. Incredible. 100 points. Don’t be afraid to open now or in 20 years. — 7 years ago

Michael Piaker

9.1

6 December 2016. The Four Horsemen, Brooklyn, NY. — 9 years ago

Gae Saccoccio - NdC

9.5

Blanc the Noirs du Domaine Cédric Bouchard in the Aube area, named after a parcel of Pinot Noir planted in 1974. 1.5 hectare of organic vineyard in this lieu-dit called "Val Vilaine".
1st press juice only, hand harvested and crushed by foot, fermented using indigenous yeast. Bottled unfined and unfiltered. Aged for 16 months on the lees in stainless steel. Bottled with no dosage. Vintage 2013, dégorgement April 2015. A kind of marine freshness that slap gently on your nose. Certainly on the palate I would say: "perfect dosage" though, in fact there's no dosage at all but I didn't know yet. Wish to drink it down a full tank! — 9 years ago

Leonora Simmons

9.4

I love this wine , every thing you want in SB — 10 years ago

Kevin Lord

9.6

Yet another splendid Sancerre! This one isn't as deeply marked by flinty flavor as I typically like, but it makes up for this with a terrific and balanced grapefruit/gooseberry core. The acidity of the citrus transitions to light minerality on the tail end, leading to a long-lasting and satisfying finish. — 10 years ago

Camille Puglia

9.4

I can't believe it's a California wine.

I swear it was Firiuli. — 11 years ago