Joe Lucca

9.1

Very elegant and graceful Santenay. Drank over about 3 hrs. Started out a bit tight with nice funk, then quickly evolved into delicate layers. Mushroom, bouquet garni, red cherry, hay, flint, minerals, and wild flowers. Nice bright acidity and firm, but quickly melting tannins. Finishes with hints of white pepper and Himalayan salt. Drink now! — 10 years ago

with Diana

Collin Moody

9.5

Tons of that hay and funk as always, but 2014 is heading towards tropical with mango and kiwi. As always super unique and incredibly delicious. — 10 years ago

with Andie

Mark Eastom

8.9

Mostly marsanne, hay, straw, subtle kiwi, honey, peach and lime. Interesting wine. — 11 years ago

Fiona Li

8.9

2011 vintage. Full bodied dark red color. Strong alcohol smell, berry flavor. Very smooth ending. Simple flavour. — 11 years ago

Phil Green

9.5

Lime, lanolin and hay beautifully balanced with its acidity. Classic Australian semillon. — 11 years ago

Matt Duncan

8.9

Golden hay minerality. Hidden peach fruit. Lasting finish with crisp sensibility. — 11 years ago

Joy Henderson

9.1

Good Concord grape flavor — 13 years ago

Raul Puga

9.0

Nice crisp chardonnay. Worth seeking out. — 10 years ago

Lyle Fass

Founder Fass Selections

9.2

Some old Muscadet cheese on the nose and not much else. Color is a deep hay. Palate is awash in minerals and seashells. Juicy and clean but a bit closed upon opening. Will report back after more air. Has promise. Hope it's not OTH. There is a slight aged/oxidized hint on the finish. Maybe it goes away. — 10 years ago

Eric Egan

9.2

I'm led to believe that this is pretty unfashionable at the moment but I couldn't give less of a shit. A great, pure wine that gives you exactly what you ask for. A light greenish hue; not getting much grapefruit but lots of cider apples and perry pears, with a touch of cat's piss and maybe a hint of freshly cut (lightly damp) hay and fatty cheese rind; plenty of acidity, apt minerality, and a lovely lingering palette-cleansing freshness. Our house pour for fish and chips with mushy peas and my home made tartare sauce. — 10 years ago

Molly Brooks

9.3

Stinky wet hay, dirty peaches, caramel apple...mmhhmmmm #sauternes #dyquem — 11 years ago

with Christanna

Jason Tosch

Director of Viticulture Anne Amie Vineyards

9.0

Really nice gooseberry and lemon and hay. I'll buy this again. — 11 years ago

Lyle Fass

Founder Fass Selections

9.9

Like an Alpine mountain aromatically. So vivid. That Le Feu fatness on the nose there as well. Fresh hay as well. Best Le Feu aromas ever. The palate is 04 Meursault Tillets from Roulot. I shit you not. Stunning and the best wine since 08 Mont Blanc from Belluard for me. — 11 years ago

Jennifer DiDomizio

9.3

Like a pack of menthols in a hay stack. With a tinge of honey. — 10 years ago

Todd Trzaskos

8.9

Super solid gruner,
Fleshy spicy, #dailytable enticing. Cut hay, green apple and oily citrus. — 10 years ago

Raphael G.

8.9

Nice Sauvignon Blanc which is especially good to accompany a menu, but perfectly fine to drink just by itself as well! One of my favorites in the ~10€ range — 10 years ago

with Max and Diana

Jimmy Smith

Director, West and North London Wine School

9.2

2012: herbal, quite mealy, vanilla, thyme, hay, lemon pith. Unctuous, creamy, apricot, and more fresher than most years. Perhaps going into the dreaded dumb phase soon? Stone fruited, melon, rich. Good but the standard Blanc is close in quality! — 11 years ago

David Landrum

9.4

Hay on the nose, cherries and berries in the mouth. Holy Jumpin'...where have you been all my life. — 11 years ago

Christy Canterbury MW

Master of Wine

9.0

Always love these Ligurian whites! This one smells of lemon thyme, cucumber and hay on a hot summer day. Finesse with just enough suppleness on the palate=happy harmony. — 11 years ago

George Chen

9.7

These supposedly off years by old great producers are simply gems... Extreme front to back balance, sun drenched hay, touch of dry peach, apricot pits, crushed pebbles, shells, bits of honeysuckle, and a soft acid backbone that lingers and touches your spine. Better than most grand cru's I have had in famous vintages. Speaks more to development than popular knowledge/science which is never meets great expectations in wine. Try it to love and live it ! — 12 years ago