Romain Fitoussi

9.0

Exotic fruits, pineapple, passion fruit. On the grassy side, hay, peach in syrup, apricot... superbly in place for this 2015 with a potential for evolution over the next 25 years, potential evolution towards notes of dried fruit and nuts. Sweet without saturated sugar. Digestible and light. A real wine in the refined sense of the term. Magnificent on a Roquefort cheese.

Notes fruits exotiques, ananas, fruits de la passion. Côté herbeux, foins, pêche en sirop, abricot… superbement en place pour ce 2015 avec un potentiel d’évolution sur les 25 prochaines années, évolution potentiels vers des notes de fruits secs. Doux sans sucre saturé. Digeste et léger. Un vrai vin au sens raffiné du terme. Magnifique sur un Roquefort. — 19 days ago

Jason Keefer

9.0

Apricot and honeysuckle but not too sweet, additionally enjoyed that it wasn’t too viscous. Def not earth shattering but enjoyable! — 12 days ago

with Natasha

Eugene

9.3

A sweet wine but it's well balanced so you aren't overpowered by it. Flower aromas and light fruit notes. — 14 days ago

Gilbert Van Hassel

10

Astonishing. — 14 days ago

Adriana Fabbro

9.3

Special stuff (and special bottle acquired at the chateau in ‘16, a magical place). Lighter and less sweet vs what I was expecting. Millions of peaches (and apricots) & wildflower honey. Lychee. White pepper, candied ginger, orange peel and mandarin orange on the finish. Slightly muted but delicate florals on the nose. Bottle probably still too cold. Either way, great with baked peaches & vanilla custard.
— 23 days ago

Caroline Harrison

9.5

Buttery, spicy, reminded me of Christmas (Intro to wine #2) — a day ago

Makoto Someya

9.0

Elegant, white flower and orange. @, , 2207— — a month ago

Byron Hewett

9.3

Mature. Enjoyed with apricots sautéed with the same wine topped with pistachio mascarpone cream. Delicious all around. — 18 days ago

Turd Ferguson

9.4

Day 2: This is killer. Super fresh but firm/structured. Atypical Bordeaux. Organic field blend. 13.5%. —- Domaine de Galouchey has to be one of Bordeaux's most idiosyncratic producers. The vineyards of this domaine were cleared and planted by Jean Terrade and Gérard Pantanacce, but things didn't really start to take off until they partnered with renowned sommelier Marco Peltier. They make two wines from organically grown grapes from their tiny estate and their Vin de Jardin (Wine of the Garden) might be the most exciting thing to come from Bordeaux in a very long time.

Galouchey is in Beychac-and-Caillau, 7 km from Libourne, across the river from Saint-Emilion and Pomerol. They could choose to label their bottle as a Bordeaux but instead choose the simple table wine designation of Vin de France. This is so that they can make a wine that they feel more closely reflect the type of Bordeaux that they want to drink. Something more closely aligned with the region's wines before WW11 when commercial interest and the armies of consultants ushered in an era of homogeneity. This area is mostly known for dry whites and value reds but in the 18th century the wines from in and around the estate were some of the most sought after.

The vineyard sits on land that has never been touched by modern synthetic agricultural additives and has been farmed organically from day one. All the permitted grape varieties of the region – Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle – are planted in the vineyard and the wine is made as a blend of all of the grapes, white and red. Merlot plays the lead with white varieties playing very small yet important roles. This was the way it was done many generations ago when most Bordeaux was a field blend.

Each of the nine varieties is separately harvested by hand at very low yields. Top quality Bordeaux estate can regularly produce 7,000 bottles per hectare, but the trio took it further limiting yields and producing only 3,600 bottles. This means sorting at the winery is surgical, with only the grapes going into the vat they would want to eat. Made with almost no sulfur, nothing is added or removed. The result is a masterpiece of Bordeaux and one that you don't have to pay $100 or more for.

Freshness and drinkability are not terms that we associate with Bordeaux but that is the first thing that came to mind after one sip. It’s bright fruit melds into its seamless texture. This is very much Bordeaux with flavors and aromas of tobacco, dark chocolate, graphite, and wild herbs but there is a purity of fruit and incredibly vivid floral notes that take this to another level. — 3 days ago

Makoto Someya

8.9

Lemon, a bit strong acidity. With sweetness. 2019 @1250, xiaduo, 220729 — 15 days ago