Peter van den Besselaar

9.5

Vintage 2006 | popped and poured with risotto funghi and truffle | half transparant | cassis cedar eucalyptus leather, still much fruit after 18 years in smell | lush mouthfeel — a month ago

Yoly Sardinas

9.0

Great wine! Paired well with my Short-rib and risotto — 3 years ago

Andrew Liguori

8.9

Finesse. Maybe too long of a decant at 4 hours. Subtle black fruits, little clove, really mellow and good. Great with risotto and focaccia. 5 more bottles to experiment with. — 3 years ago

Ray Vanderhoff

9.1

Bright lemon color. Particularly intense grapefruit aromas and flavors with hints of freshly cut grass, asparagus and fresh herbs. Distinct citrus note on the very long finish. Bright, crisp, refreshing and zingy! Wonderfully consistent from vintage to vintage. — 7 months ago

Rodney Miller

9.0

Peaches and lemon with good acidity. Paired well with seafood risotto improving during the meal. — 2 years ago

David Koenen

9.2

This wine keeps getting better! Papaya, mango, asparagus, peach, butter on toast, tarragon herbs, fennel. Some chalk and hot stones. Really very, very good. — 3 years ago

Kara Stockman

9.7

Very smooth cab. Dark fruit nose but subtle mouth. Great with steak and risotto. Drank for celebrating student loan pay off and the 1st female Vice President! — 3 years ago

Paul St Clair

8.9

Green apples with a squeeze of lemon. Asparagus with a mineral base. Very crisp with lingering acidity. Not usually a Chablis drinker but this bottle was spot on. Late in its vintage but the wine held up very well — a year ago

Nicolas Greinacher

8.9

This wine screams where it’s from. Pale lemon with green reflexes, the nose reveals intense aromas of elderflower, asparagus, green bell pepper, gooseberry, ripe peach and melon, followed by a medium body with a pungent acidity, defining the wines distinctive freshness. Drink now until 2024. — 2 years ago

Vingi Aermir

9.1

Kevin Judd handeling the Marlborough Sauvignon Blanc in his own way by natural fermentation on oak.
Pale to straw yellow.
Still fruity (pear and grapefruit) & herbal (asparagus and grass), but with added minerality (a hint of flint), butteryness and some earthyness that makes this SB surpass a regular Marlborough Sauvignon.
Medium to high acidity. Medium to long aftertaste. — 3 years ago