John Willison

8.9

Strawberry, cranberry, sarsaparilla. — 8 months ago

Ron from VA

9.1

Wow - I can’t believe it tasted so good at 10 years plus. Two vineyard sites - grown by two separate winegrowers… Such harmony and rustic balance. — 2 years ago

Romain Fitoussi

9.0

Pale dress. Duel relationship between fresh acidic fruits (coing, green apple, white peach) and breeding bringing roundness and fat. (Oak, butter, hazelnut). The interstice connecting the two is occupied by vegetable notes (straw, white flowers, honeysuckle, beeswax). Typically as with the Chenins de Loire, saline acidity is high, counterbalancing the 14 degrees of alcohol here. Needs a décantation to give all its relief. Do not serve too cold, (10-12°). Gastronomic!

Robe pâle. Rapport duel entre fruits frais acides (Coing, pomme verte golden, pêche blanche) et élevage apportant rondeur et gras. (Chêne, beurre, noisette). L’interstice reliant les deux étant occupé par des notes végétales (paille, fleurs blanches, chèvrefeuille, cire d’abeille). Typiquement comme avec les Chenins de Loire, l’acidité saline est élevée contrebalançant ici les 14 degrés d’alcool. A besoin de prendre l’air pour donner tout son relief. Ne pas servir trop froid, (10-12°). — 2 years ago

Liz Gmoser

9.5

Really fruity, effervescent wine! We drank it while replacing the brakes on the car so I highly recommend as a pairing with car maintenance. — 9 months ago

with Dylan

Shay A

9.5

One of the bottles I provided for a co-hosting with Mark at the City Club wine group. Poured alongside Mark’s 2012 Oakville Winegrowers mag.

En mag. I was curious to see how this showed upon opening, and it unsurprisingly needed a quick decant to blow off some funk. As a blind pour, it’s tough to get to Mourvèdre heavy in profile, but it absolutely is what makes older CdP so magical. Beautiful faint ruby in the glass. A bit leathery and maybe even a small hint of brett, but then it evolved to show potpourri, spiced red and black fruits and garrique. In the glass, the expected savory notes come out with smoked meat, gaminess, black pepper baked-rhubarb, little bit of truffle. Elegant. Good acidity. Delicious finish! — 2 years ago

Mario Vaillancourt

9.0

Un style de Bojo assez Bourguignon, frais, fin, élégant, acidité assez élevée, du fruit rouge en quantité, très bien.

Very nice Burgundian style Bojo, acidity a little high, fresh, elegant, gorgeous fruit, very nice. — 2 years ago

KRISTIE

9.2

Winemaker Loris Delvai met with winegrowers in all of the wine producing regions of Italy to understand their relationship with their vineyards and terroir. The very best grapes from each region were selected to produce this highly rated wine. This rich, full bodied red blend shows flavors of cherry and blackberry with hints of raisin. — a year ago

Marc Garneau

9.0

Pour 16$ c’est excellent. Doit respirer un peu, température un peu plus élevée pour dégager ses attributs. Bon goût distinctif, belle robe. — 2 years ago

Peter van den Besselaar

9.2

Vintage 2015 | 60 % Cabernet Franc 40 % Cot from vignes that are 30 to 50 years old. 18 months barrel aging, 8 months in bottle. 35 hl/ha. I decanted the wine 2 hours in advance. Medium transparency, cardinal red rim. Red currant and blackberries, full bodied with character, fine acidity. Drinks supple with a bitter touch. This is really good. Certainly for its modest origin. But you can’t say that - it seems - these days because dedicated winegrowers can be found everywhere. | Paired with ostrich stew. — 2 years ago

Peter van den Besselaar

8.9

NV In one generation we saw a major change in how organic vintners are perceived. The techniques and knowledge also made leaps forward. Organic vintners were seen as weirdo’s in the past - nowadays winegrowers have to justify why they do nót work biodynamic. It has become more common. I do not know why the big producer Codorniu puts ‘ecologica’ on the label? It is not a unique selling point, is it? The cava is very pleasant: lively with pretty fruitiness. Impressions of lime. From Xarel-lo and Parellada. Perfect with the Sunday scrambled eggs for breakfast. — 2 years ago