Eric Urbani

9.1

100% Grillo from Sicily, vines only 30m from the sea in limestone and red soil, and you really taste the salinity. 11.5% abv . Native yeast, 1d skin contact in steel, then aged in concrete. No added SO2. — 5 years ago

Ming L

9.3

Opulent and complex. Green apple, peach, a bit pipe apple, brioche, fresh bread dough, chalk, sea shells, and hint of toasted nuts. Savory and crisp at the same time. Splendid acidity. Super energetic mousse, though lacking a bit refinement.
Base wine is 2011, disgorged 2018. This and the Bollinger Special Cuvée are two of my favorite NV Champaign from larger houses. With 40% reserved wine averaged 10 year old, the CH Brut Reserve no doubt is a better value. — 5 years ago

Richard Rosensweig

9.2

Violets, licorice, hints of chocolate and sea salt. Lots of depth. Perfectly aged at this point. No oak or tanins. All the pleasures of Brunello. — 5 years ago

David McNally

9.5

This the white not red. Oily, white pepper, sea air, oyster shells, lemons - what you expect...but but with an intoxicating pineapple nose and a decidedly toasty finish. Properly aged with no premox (phew). An absolute delight, and often underrated wine IMO — 6 years ago

Matt

9.0

It’s been a while since tasting this, and from what I recall this has really shed some fat and figured itself out. Normally I don’t prefer GG Mosel/Saar wines, they’re terroir is so well suited to making QmP. This is pleasing, it’s nothing life changing, but to me this wine is all about the acid. Its bright, beaming, the focal point of the wine. There’s no excess, its lean, delicate, to the point, and almost hallow. I dig it, I like how it’s not the loudest voice at the party, just there to hang out and cleanse your palate with vivacious acidity. Limeade, underripe pineapple, wet slate, lime blossom, lemon zest, green apple, sea salt, a kiss of honey and diesel. — 7 years ago

Bryce Wiatrak

9.2

Greywacke is Kevin Judd's present label, after serving as winemaker at Cloudy Bay and propelling the winery to global acclaim. The name Greywacke refers to a type of river stones found throughout New Zealand. At Greywacke, Judd proves to still be a master of Sauvignon Blanc, and his "Wild Sauvignon" is no excpetion. This is the apex of what oak-fermented New Zealand Sauvignon Blanc can be - one doesn’t lose the untethered audacity of its varietal character. Tactile and lengthy, it tastes of sesame seeds, grapefruit, thyme, parsley, green apple skin, and sea salt. Palate coating, but still feral and daring. — 7 years ago

Stephen Jackshaw

9.1

In a sea of blockbuster wines and no knowledge of dining companions price point, this was ended up being a diamond in the rough. Cherry, herb, bright red fruit, with medium body, and medium acidity. Made a great pairing to the rabbit ragu. For a reasonable bottle this really performed. — 8 years ago

Ming L

9.1

No oak, no malo, no problem!

Clean, refreshing, and delicate. Green apple, orange, peach, honeysuckle, sea breeze, and hint of white pepper. Mouthwatering acidity. A vibrant palate but with very good texture, thanks to 9 months sur lie aging. Just delightful! — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

@Delectable this is 2014 Jean-Paul & Benoît Droin, “Blanchot”

The nose reveals; candle wax, lemons, green apple, overripe pineapple, kiwi, lime pulp, pear, white peach, apricots, peach, topical melons, beeswax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter, with fruit blossoms, yellow lilies, jasmine & spring flowers.

The palate is; rich, lush, round, waxy and elegantly smooth. Excellent viscosity. Glorious as it slips over the beautiful mouthfeel. Sour lemons, green apple, overripe pineapple, kiwi, lime pulp & candy, pear, white peach, apricots, peach, guava, topical melons, beeswax, candle wax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, saline, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter with fruit blossoms, yellow lilies, jasmine & spring flowers. The acidity is; round, phat & lively. The finish is; polish, rich, lush, balance fruit & earth and has no hiccups. Great wire to wire.

Photos of; one of their Vineyards, Benoît Droin tasting through his wines & Domaine Jean-Paul & Benoît Droin,

Producer notes; The Droins have been producing wines in Chablis for nearly 400 years (their history as vignerons goes back at least to 1620). Benoît is the 14th generation guardian.

The Domaine has 13 hectares of vineyards and produces 14 different wines, including Petit Chablis, Chablis, 7 Premiers Crus and 5 Grand Crus. They prune specific to each vineyard. The wines are fermented differently by vineyard.

All their wines are fermented in mature oak. The Blanchots are all fermented and matured in tank. Vaillons, Mont de Milieu and Montée de Tonnerre receive 25 per cent of barrel fermentation and maturation, 35 per cent for Vosgros and Vaudésir, 40 per cent for Montmains and Valmur, peaking at 50 per cent for Fourchaume, Grenouilles and Les Clos. However the age of the oak and the choice of tonnelier may vary according to the cuvée. The maximum new oak is ten per cent in the Grand Crus. — 5 years ago

Jordan Wardlaw

9.2

I had to rescore this entry, as it developed more beauty and intensity as the hours passed. Brilliant green hues and shimmering clarity. The nose is impeccably clean and fresh with wet sea shell, ocean-like salinity, lemon zest and herbs. Initial flavor profile displayed dense lemon curd and honey, but became even brighter and more focused eventually expressing much more savory and pithy characteristics. Key lime and fresh tarragon flavors resonate on the back of the palate framed by very racy minerality. By no means an inexpensive entry-level bottling but a truly superb lieu dit effort that will challenge many a Saint-Aubin 1er cru for quality. — 6 years ago

Graham

9.2

Typical sea smoke nose. Drinking well now, no need to hold. — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

On the nose; ice tea, citrus peel, roasted blood orange, touch of oxidation, decayed roses and medium intensity volcanic soils. The color is orange and you definitely pick up the clay pot influence. The body is lean to medium. ice tea, citrus peel, roasted blood orange, orange peel, a touch of oxidation, decayed roses, delicate minerality, chalkiness, high round acidity, soft warm spices, savory notes with a really nice round finish. Producer notes; the winery is high up in the hills of the Asureti Valle...4200 feet above sea level. Asureti is an ancient village in the foothills of Georgia, about 30 minutes away from Tbilisi. Some of their wines are made with no skin contact and others with skin and stem contact for as long as 7 months. They also farm organically. Photos of; their vineyards, Beka Gotsadze and the qvevri clay fermentation pots. Pairings; sautéed fish to chicken mole tamales and take out Chinese. — 8 years ago

Greg Fedorinchik

9.4

Loved this Sav Blanc. No acidity. Pear and subtle minerals -mellow-almost like a good Chardonnay. Drank it with the growers,Tom and Brenda; amongst the grapes on the hillside outside Calistoga. Just fabulous. — 9 years ago

Daniel Bloom

9.4

That’s nice. Very nice. Caramel, butterscotch and the sea. Oh the sea. — 5 years ago

Tom Elliot

Founder Northwest Wines

9.3

There’s nothing in this world quite like a fine Franconian Silvaner. They are so distinctively different from all other white wines, with their own universe of aromas and flavors. When grown particularly in its central area and often in the eastern district, salty sea air, oyster shell, and yellow plum predominate as with this perfect, 7 year old Premier Cru example. Make no mistake, Franconia offers world-class, dry white wine through Silvaner, and other varieties too. Pinot Noir here can be equally impressive. These wines are hard to find outside of Germany but well worth the search. — 5 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

This is hard to beat at $25.

White cheese starter.

Copying over & updating earlier notes...

The nose reveals; waxy, sweet & sour lemons, the light, good/softer aspects of lemon pledge, lime zest, green & golden apple, overripe pineapple, honeysuckle, apricots, white peach, orange rind, grapefruit w/ pith, tree bark, flintiness, notes of roasted caramel, vanillin, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices, sea spray, oyster notes, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers.

The body is thick, rich, lush and nicely rounded. If you like viscosity, no issues here. It guides over the palate presenting no mouth arguments. Waxy, sweet & sour lemons, the light, good/softer notes of lemon pledge, green & some golden apple with skin, lime zest, overripe pineapple, honeysuckle, apricots, white peach, orange rind, tropicals green melon, tree bark, notes of roasted caramel, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices with some medium palate heat, sea spray, oyster notes, sulfur/flintiness, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers. The acidity is near dead on...like a gentle cool stream. The long finish is, gorgeous & sexy, elegant, rich, good balance all around and persists gently for minutes.

Just gets better & better as it warms & opens up in the glass. This Bourgogne will add another point or two when I open my next bottle in 2-3 years. Except now, I own a bunch more of this 2018. Have some to enjoy early.

Excellent with our soft, white cheese...Jasper Hill Farms-Harbison. If you can find this cheese, it gets one of my highest recommendations. Bought it at Whole Foods but, you can always check JasperHillFarms.com if N/A where you shop.

Photos of; Masion Henri Boillot, Owner/Winemaker Henri Boillot, tasting room that looks into the barrel room and his Bonnes Mares Vineyard. — 5 years ago

Juhan Hwang

9.3

Tassie last day, sweet — 6 years ago

Jim McCusker

9.3

Not as good as the Ora de Calabaza Grand Reserve from last night, but still pretty damn good. And nicely refreshing on a hot day in Michigan — 7 years ago

Marla Frederick

8.9

I love the other Westport Rivers sparkling wine that I buy occasionally, but it was time to try a new one. This one is no less tasty -- caramel apple and sea salt. A Saturday night on the Salisbury Beach boardwalk. Kinda hokey, but kinda rad. D: "Interesting. Vinegar. Hey, can I open that Riesling in the wine fridge?" — 8 years ago

Scott Taddeo

9.6

Killer killer wine this. Creamy mushrooms, pistachio, almonds, fig, rye bread, brown butter, fleck of acetone and sea spray. Flavour intensity and that salty, tangy finish that hangs for ever is superb — 8 years ago