Benno

9.6

Mid bronze-gold. This really opened up to reveal a fantastically long palate of white fruit with a twist of spice. Really come together over the last year. — 4 years ago

Daniel M

8.9

Second menetou blanc of the evening. Still with oysters. A dryer version. Lemony and grassy nose with a zesty twist. A nice and long palate with a strong acid backbone, lemon notes and even elder flower, and a long finish with fruit and again that herbal touch. It's a tad lighter than the previous one, a bit dryer — 5 years ago

Roy Nichol

9.0

Very smooth. Nice — 5 years ago

Randy Fuller

9.4

The pale golden wine shows the oak fairly well, and offers a nose that shows an earthy twist on the expected grassiness. In fact, most Cali SauvBlancs I find are rather fruity smelling. This one has plenty of character. The mouthfeel is quite weighty for the variety, and has savory edges which frame the fruit perfectly. This is not a simple sipper or salad wine. It has gravitas and complexity. — 7 years ago

Tanya Koob

9.1

Good flavor. — 7 years ago

James Forsyth

9.3

Vaucluse is Michael White's Upper East Side French restaurant with a slight American twist. And so it is the wine list. Large sections of French wine are bookended by their US equivalents. Two pages of Burgundy are followed by a handful of Sonoma and Oregon Pinots. We stayed Old School and went for a Bordeaux. Red fruit, tar, leather, somewhat advanced beyond its decade of life. A tasty mid weight wine that was lovely with the rack of lamb and establishment atmosphere. — 8 years ago

with Cara

Elizabeth Nettleton

10

Velvety texture with notes of mocha, toffee, and espresso, with a black walnut twist. — 9 years ago

Daniel M

9.0

Forgotten bottle at my in laws. What a good surprise! Didn't know I had left it there 🤷🏻‍♂️.
This is again a very biaised review as this comes from a vineyard located 10 miles away from where I grew up. A blend of negrette and syrah.
There is a strong violet, blackberry, irony, pepper nose. Very inviting. The palate is very much defined by its acid backbone and its vibrant blackberry and cherry note. There is a huge tannins wall in the middle here, drying up everything in its wake but making way to a fruity, peppery finish with a fruity twist. Huge wine for less than 10 euros — 4 years ago

M. Christopher Roebuck

9.2

More and more I will be getting out of my comfort zone. This is a single vineyard Chenin Blanc from South Africa, Stellenbosch. Hand-picked whole bunches, kept on the skins for 12 hours after harvest before gentle pressing. 12 month fermentation and maturation in 225L French oak barrels. The skin contact produces a beautiful medium gold color that's as shiny as a wedding band on a honeymoon. Indeed, honeysuckle is among the aromas that also include pear, peach, apricot, marmalade, and a twist of lime. Everything gets confirmed on the palate, with a touch of brioche. Medium plus bodied, dry (with a hint of residual sugar on the tongue), medium acidity. A great wine.

92+ points — 5 years ago

Kelsey L. Smith

9.5

Crisp and not overly bitter. Easy to drink. — 6 years ago

Bob McDonald

9.0

Mid crimson in colour. Nose of cherry and other red fruits. On the palate barely medium weight. More red fruits on the palate with a savoury twist. Fresh and juicy texture with supple fine Tannins. No need for further cellaring. 60% Nero d’Avola, 40% Frappato. Made for food. — 7 years ago

Jeffrey Lew

9.2

Double Blind, hit this as 09/10 Peter Michael Belle Cote. These chards gave a distinctive acidic grapefruit twist to them that's very noticeable. Great nose of buttered popcorn after it opened up. Very nice. — 8 years ago

Aaron Tan

9.5

Happy New Year, everyone! What a delicious wine to end the year with. Bordeaux with a Mediterranean twist. Truly a wine of place.

Still so fresh. Dare I say, a pretty clean Musar! Balanced, good amount of acid. Brooding red and black fruits on the nose, with some of orange peel. Well-integrated oak, vanilla and cedar. The palate was like opening a spice box, five spice powder comes to mind, blueberry pie, stewed cherries, leather, meat, forest floor, blood, smoke, marzipan, chocolate. Long long finish, velvety texture. A great wine! — 9 years ago

Ian Hamel

9.2

2021/5/5-6 with mole chichilo and chicken, katsuo tataki, etc. I adore this wine; this year’s model is especially effusive and giving. Soaring raspberry, strawberry, cherry and flowers - it really is Burgundian, but with that twist of blood orange that says Chianti. Limpid like cool spring water but with a savory mineral depth. People sometimes talk about dangerously drinkable wines, but this is truly that - so delicious and moreish it’s hard to stop. — 4 years ago

Annabel Danchuk

9.1

So smooth and easy to drink on it's own. — 5 years ago

Alanna Lucas (Nantucket Wine & Spirits)

9.0

Cali Chard is not (usually) my wine of choice but in walked 🚶🏽‍♂️Ceritas. This has that minerality I love in a Chardonnay (umm, Chablis lover right here 🙋🏻‍♀️). A squeeze of lemon, twist of orange peel and that stony minerality😍 — 6 years ago

Matt

9.0

This definitely tastes like a serious effort; focused, lots of textural and phenolic character, racy acid. I dig it a lot especially on day 2. The Burgundian approach appears to show well here and the wine offers more non-fruit character/intrigue. Crisp yellow apple, orchard blossom, tea leaf, green herb, saline, crushed white rock. Slight aldehydic note coming through on the finish that I don’t find offensive, I think it’s adding something. Curious how this will unwind given how coiled the palate is right now — 7 years ago

Dmitri

9.5

A delicious twist, after a light sulfur nose it opens up into Lipari fruits: apricots obvs lemons you silly goat and rosemary as well as a whiff of stromboli from a far far away. — 8 years ago

Kenny Baldridge

9.2

Seriously delicious. — 9 years ago

Todd Abrams

9.3

2014. Concentrated dark fruit that's never heavy on the palate, with ripe tannins on the finish and a final twist of freshness at the close. Above the elegant textures are a grocery basket of sumptuous aromatics: blueberry and red currants, moist earth, and the Languedoc shrubland (garrigue) that comes across as just the slightest hint of rosemary. — 9 years ago

with Steve