Renaud Bodillard

Nicolas Renaud (Le Clos des Grillons)

Les Terres Blanches Vieilles Vignes Red Rhone Blend 2013

Beautiful and elegant. 50/50 grenache and Carignan. Silky smooth and sexy. Bright red fruit and flowers with mineral finish and plush soft body. Great CDR. — 10 years ago

Jason, LM and 2 others liked this
KW

KW

Quite like their old vine white, planted in 1901...

Renaud Bodillard

III B Morgon Gamay 2013

Je commence à apprécier le Gamay de terroirs — 11 years ago

Anthony liked this

David Renaud

Irancy Pinot Noir 2010

Blood, fresh strawberry and focus acid. Expressive on the nose and pretty subtle on the palate. Love this wine in warmish years — 12 years ago

Nicolas Renaud (Le Clos des Grillons)

Les Grillons Côtes du Rhône White Rhone Blend 2014

Tea aroma. French. ..,.,,answer was Grenache Blanc! — 10 years ago

Velma liked this

Renaud Bruyere & Adeline Houillon

Vieilles Vignes Arbois Pupillin Savagnin

Intense when opened, coconut, lemongrass... But day later turned to oxydised apple juice.... Drink quick and its ok. — 11 years ago

Klaus and Christian liked this

Renaud Guettier

Le Pressior de Saint Pierre White Blend

John B. Paterson
9.1

Good on a rainy day. — 11 years ago

Anthony liked this

Vignobles Bodillard

Cuvée Alexia Morgon Tradition Gamay 2011

La suite, ris de veau, on feel rougeaud mais on reste calme :) un beau morgon, très bien fait. — 13 years ago

Renaud Guettier

Adonis Pineau d'Aunis

Hardy Wallace
9.4

"Whichever way your pleasure tends, if you plant ice you are going to harvest wind". So cool, so craunchy- keep getting better and better — 10 years ago

Megan GlaabChris PittengerSarah Mason Pittenger
with Megan, Chris and 1 other
Chris, Anthony and 20 others liked this

Domaine Pascal & Mireille Renaud

Mâcon Charnay Chardonnay 2014

Perfectly paired with shrimp scampi cooked with shallots, garlic, butter and a bit of the wine! — 11 years ago

Mystic Brewery

Renaud Saison

Matthew Plympton
10

Killer saison that focuses on the varying effects of yeast versus hops or malt. The latter two remain constant. — 12 years ago