Turd Ferguson

9.1

Outstanding natural easygoing expression of Sauvignon Blanc. A little funky. Citrus, gives way to butterscotch and sulfur / rotten eggs. — 9 years ago

Gillian Robb

10

Unreal. Chamomile, bruised/rotten apple, saffron, nuts. Amontillado sherry immediately came to mind, but as it opened the fruit character stepped into the foreground. 💜 — 9 years ago

Jeffrey Long

9.1

Mikkeller Spontanelderflower. Nice rotten flower flavor. — 10 years ago

with Jarad and Raymond

Mathias Goldstein

9.0

Ammomia, peat smoke, apple so bruised it's practically rotten, and Brett. I LIKE. — 10 years ago

Brian McMahon

Sales Polaner Selections

9.2

Varietals: Gamay
Organic: Certified
Biodynamic: Practicing
Vineyard: From La Roche Pilée vineyard in the heart of the Morgon appellation at the base of the famed Cote du Py hillside (1.70 hectares).
Orientation: South facing with a slight slope.
Soil: "Decomposed granite and crumbly schist referred to regionally as "rotten rock"". Natural composting kick-starts bacterial activity in the soil that is very beneficial to the vines. "
Viticulture: 60-year-old vines with very low yields. Extensive pruning to further limit the yield; No chemical pesticides, fertilisers or herbicides used, giving a totally natural wine; all bunches are picked by hand and very carefully sorted to retain only the fully ripened whole bunches.
Vinification: No sulphur pitched for fermentation. Semi carbonic maceration for up to 12 days. Using an old vertical press, pressing is very slow and gentle, crushing only the fruit and not the seeds.
Aging: In barrels on fine lees between 5 and 13 months. The barrels are old as the aim is to allow the wine to breathe without giving it a woody taste. The end of alcoholic and malo-lactic fermentation takes place in oak barrels. Light sulphur is added after malo-lactic fermentation and at bottling to ensure the wine keeps well over time.
Notes: Bio-Vitis is the name Michel Guignier gave to this wine composed of 100% Agribio-certified fruit from La Roche Pilée, a site located at the base of the famed Cote du Py hillside in Morgon. The wine is a selection of old vines that are barrel fermented in neutral oak. It is the most structured wine in the Guignier lineup with classic red fruit character, sappiness and a seductive, round mouthfeel. — 10 years ago

Alastair Casey

9.4

Big, medium acid, leather, brown, dark wood, candle lit burgers, crystal skull with orange light, metal.. — 11 years ago

Daragh Hoey

9.1

Peasant's wine my ass. This is refined. This is the landed gentry's beautifully restrained rotten orchard - if that makes any sense whatsoever. — 9 years ago

Craig Williams

9.4

Initial H2S ( rotten eggs) blows off within 5 mins after opening revealing aromas of essential oils and citrus. More convincing is the length and weight w/o being tannic or cloying. Slight C02 adds lift. This exemplifies great viticulture: quality fruit with impressive extract from Trebbiano no less!! — 9 years ago

Joe Corsini

8.9

Rotten apples and deliciousness. — 10 years ago

Benjamin Parniuk

9.7

Dare I say Brazil nuts? Rubber plant? I guess you could say rotten apricots but in an exemplary manner. A hint of gunsmoke finishes this wine with panache — 10 years ago

Max Tierno

8.9

Jolie's armpit. Rotten flower. Still delicious. — 10 years ago

with Jolie

Brian McMahon

Sales Polaner Selections

9.0

Region: Beaujolais
Appellation: Beaujolais
Wine type: Red
Varietals: Gamay
Organic: Certified
Vineyard: The Beaujolais appellation spreads over 30 km between Saône Valley and Haute-Azergues and Haut-Beaujolais hills from North to South. This wine is primarily made with fruit from the Morgon sector.
Orientation: South facing with a slight slope.
Soil: Decomposed granite and crumbly schist referred to regionally as "rotten rock".
Viticulture: The vines are 40 years old; they are pruned quite extensively to limit the yield; all the bunches are picked by hand and then very carefully sorted to retain only the fully ripe, whole bunches.
Vinification: Semi carbonic maceration for up to 7 days. Traditional Vinification temperature: 22° C at the beginning of fermentation and 32° C at the end. On pressing, cooling to 22° C to retain as much aroma and flavor as possible.
Aging: In vats on the lees. All terroirs vinified and aged separately.
Production: 550 cases
Notes: Lacy and charming with a suprising amount of structure for an entry level Bojo. — 10 years ago

Matthew Rose

9.0

Super dry, bright green apple, almost tannic apple skin finish. Aroma is a little tough to get by, smells like oxidized/fermenting apples bordering on rotten fruit with a hint of acetone and green olive — 12 years ago

Devin Bray

9.0

Tannic and floral on the nose, reminiscent almost of a Nebbiolo, even with some of the characteristic hints of fresh herbs and pepper. Lots of oak and candied cherry fruit on the palate, rotten flowers, and a gaminess that plays into the acidity nicely. Definitely a cool climate wine. Very nice. — 9 years ago

Pazzu Zu

8.9

Good hoppy surprise — 9 years ago

Stephen Wheeler

9.0

Fast becoming a real favourite. Very big wine with loads of fruit but needs time after opening. Always seems to produce the slightly compost, rotten plant material smell for a brief time but the opens up to a glorious wine. More required for the cellar. — 10 years ago

Ben Levy

9.6

Mother's Day would be incomplete without this wonderfully salacious wine. Hints of rotten skunk meat combined with the boisterous flavor of an Incan tribewoman's breath create a journey of self regret and questionable morals whilst consuming. Pairs terribly with food. Producer is wanted by the French government for embezzlement. — 10 years ago

Ryan Stotz

9.7

Like rotten honey-nut kumquats eaten out of a bowl made of chalk. Rich but electric, and finished for an hour. I'm glad I bought a lot of this, because I wanna see where this goes over the next five years or so. Stood up to NOLA barbecue shrimp! — 10 years ago

Nniccolò Contenta

9.8

Wow. Crazy bouquet. Old fire smoke, coffin, rotten moldy fruit loops in the forest. Long on the palate. — 11 years ago

Marissa A. Ross

Wine Editor, Bon Appétit

9.0

Funky rotten blackberries all over!!! — 11 years ago