Maggie J

9.1

Simply delicious — 4 years ago

Donald Williams

8.9

This was Track 6, which I believe was a 2011 vintage. A bit of decanting, and it was quite delicious. — 5 years ago

with Bonnie

Brendan Baker

9.0

Citrus, bit of flint, nice balance 👌 — 5 years ago

Laura McLaughlin

10

Delicious and bold — 6 years ago

Jim McCusker

9.5

Yeah. This was awesome, but I should point out that, compared to most vintages of Lorraine, this one seems to be on a somewhat faster evolutionary track. While it still has many years left, folks who have this in their cellar might want to be sure not to lose track of them. — 6 years ago

with Vanessa

Kim Brater

8.9

Great Pinot Gris with fruit from Bishop Creek and Whistling Ridge vineyards, Willamette AVA. Willakenzie soil. Neutral French acacia and oak barrels. Only 380 cases produced so if you can find it - buy it! Delicious. Apple and pear. Soft on the palette. Touch of honey. Morphed as it aired. — 7 years ago

Jim McCusker

9.2

Haven't a burgundy in some time, and this premier cru from Frederic Magnien is hitting the spot! Surprisingly intense color given its age, the wine exhibits a much more fruit-forward nose than a typical burgundy (likely due to the fact that 2003 was an extremely hot vintage). Medium-plus bodied on the palate, but much of the tannic backbone has dissipated considerably, suggesting that this is on a (relatively) fast evolutionary track. Finish is balanced. Overall this is an excellent wine, but if you have bottles of this stashed away you might want to consider enjoying them sooner rather than later. — 8 years ago

with Vanessa

Jim McCusker

9.4

John Alban’s flagship wine in my opinion, the 2009 Seymour’s is on a much faster evolutionary track than is typical of this cuvee. Usually with the Seymour’s you can expect it to start getting approachable around 8-10 years out, but this one is clearly in the middle-late part of its life. Still has a lot of development ahead of it, but much of the tannic backbone has faded away, so the wine is drinking well immediately upon opening. The nose is more on the elegant side for a Seymour’s that’s this young. Definitely evolved in the glass over the course of an hour or two, and was beautifully balanced throughout. Still, if you have this vintage I’d be careful about forgetting about it on a time scale you typically would for Seymour’s. Enjoy it now or over the next few years. — 4 years ago

with Vanessa

Ainsley Rae

9.5

Really nice cab sauv. Full bodied but smooth, rich fruit flavour. Love! — 5 years ago

Carly A

10

One of my favorite wines! From Bright Cellars. — 5 years ago

Grace Turke-martinez

9.0

Light, slightly sweet, highly drinkable — 6 years ago

JP Pierce

9.2

Deft blending, and pretty composition. When cold, shows off linearity. And as it warms up phenolic texture, grassy, dry hay character with a little viscosity. Present RS. Maybe 6g. — 7 years ago

Jake Hajer

9.1

Better the second time! Old world spice coated in lush dark fruit. Figs. Baked Cranberry jam. — 7 years ago

Carl Fischer

9.7

You know it's a good vacation when you've actually lost track of what day of the week it is! This wine is just beautiful and drinking so well right now. Blackberry and creme de cassis explode on the nose and on the palate as well. Slight hint of chocolate as well but the fruit flavors lead here with the slightest sweetness. It's lush and full bodied with tannins that are nicely integrated at this point but still leave some dryness in the mouth. This is beautiful and will be fun to try this again in a year or two (if I can keep my hands off it!). — 8 years ago

Severn Goodwin

9.5

Nose has ripe plum, mashed blackberries, dark chocolate powder, strawberry jam on leather, molasses, molasses cookies, wet soil, nutmeg and vanilla bean.

Palate has blackberry compote, black cherry reduction, partially dried plum, wet baking spice, wet+dry leather, dark chocolate shavings, (light) oak/vanilla influence remains. Extended finish, really starting to pick up incredibly at 3-4H in the decanter.

Paired with Allen Bros. ribcap (USDA Prime version) tonight, unfortunately our grill has a 4ft. snow drift in front presently so the best I can muster was a super hot cast iron pan from the oven, then onto stove with lots of butter and in 7m total we had beef to die for...Which I had some competition for dining this evening.

This bottle was a very generous gift from my West Coast brother @David T from earlier in the year. My work travel schedule was hectic and never found a good time to settle in on a weekend with the wine or pairing, until now. (I've lost track of the amount of COVID tests I've done in the past 5M, but all have been negative 🙏 to date.) A fabulous gift to enjoy now that I'm hopefully relaxing for the next 2w...
Happy Holidays to everyone.🎄 — 4 years ago

Keith Fisher

9.3

Certainly different than The Pontiff. This was lighter and more classically Rosé whereas in a blinder glass I’m not sure I would identify The Pontiff as a Rosé at all. For my taste, this was enjoyable, but not mind-blowing (which is usually the case for me with wines from SQN). — 5 years ago

DAL 9000

9.0

Tart tart. Then smooths out to a lemony buttery green apple. Really gets better and opens up as it warms up. — 6 years ago

Severn Goodwin

9.1

It's sunny and just over 30°F today, so fire in the chimnea time! First flames of 2019.

One of our favorite new (2009) AOC's in France, this is 80% Gamay & 20% Poulsard, but the epitome of 100% sparkling strawberry juice! So GD delicious!

One thing to note, last bottle is always the best, we're out of stock now, but don't hold these too long. We've seen bottle variation, likely best to track lot codes on the bottles and make sure your buying a newer version than the last, since we're talking about an NV product. — 6 years ago

Erik Nordman

9.1

Pretty solid Willamette Pinot. Really loved visiting and chatting with Marcus yesterday. Ripe but with nice structure and acid still, bit young and would be best a bit further down the road. Ripe cranberry, bing cherry, and raspberry, potpourri and drying rose floral notes, gravelly mineral earth, and a bit of clove and anise-y spice character. Medium (+) acid, medium (-) intensity of fine grained tannins, and medium (-) body but with great, soft texture. Versatile on the patio with an array of grilled sausage and brats. — 8 years ago

with Cassie

Tom Casagrande

9.3

Textbook! Unique Chablis earthy minerality exudes marine chalkiness, flint, chicken broth, and bright lemon-oil tinged fruit. Intense flavors glide effortlessly (as if on a mag-lev track) across the palate. Intensely stony and pure and long. Still youthful. Really classy. — 9 years ago