Adriana Fabbro

9.7

1985. 40 years young. Gave it an hour to open up before dinner (paired orange ginger glazed duck with pistachio apricot farro). Thankfully my partner is a master of the Durand. There’s very little for me to compare this too - most aged whites are preserved by acid; Chave relies on glycerol here. It gives the wine gravitas but also life and freshness. Pleasant wood veneer/wood shop notes, dried apricots at first (become fresher with time), yellow plum, truffled earth. Salty poached apricots and timelessness. In a perfect world, we’d be sharing this with my dad. Strange & sensational. — 9 days ago

Susie

9.0

From Farro Fresh — 3 years ago

Matt

9.8

Superb. Incredible amounts of dry extract, concentrated, almost distillate-like fruit, hauntingly aromatic. Rich, creamy texture coupled with electric acidity. Long. Crazy long. Grilled pineapple and peach, candied lime, white tea, spring honey, white flowers, slate, smoke, mushroom, ginger. Perfect with pumpkin stuffed with farro, apple, and Bockwurst. — 3 years ago

romo

9.2

Accidental perfect pairing w hazelnuts, farro, dill, chickpea, arugula and cinnamon. Tension and lift sustains on finish. — 10 months ago

Vanessa

9.1

Burgundy 🇫🇷 is renowned for its Chardonnay, but did you know that Aligoté is the second most planted white grape in the region? 👀

Some of the finest Aligoté comes from ‘Bouzeron,’ an appellation in the Côte Chalonnaise region (north of Mâconnais, south of Côte d’Or).

In a land of Pinot Noir & Chardonnay, Bouzeron AOC is 100% dedicated to producing Aligoté 🙌🏻. In fact, it first became a legally-recognized AOC in 1998 thanks in part to the efforts of Aubert de Villaine, the winemaker behind this beautiful bottle. 👏🏻

Interestingly, Aubert is also a co-owner & co-Director of Domaine de la Romanée-Conti (DRC) (and, as an aside, was on the tasting panel for the 1976 Judgement of Paris 😆)…

Yet, instead of devoting himself exclusively to DRC — one of the world’s most famous and prestigious estates — he and his wife, Pamela (a California native), were enchanted by the possibilities of Aligoté, and terroir of Bouzeron, where they put down roots through “Domaine de Villaine”.

This wine is Domaine de Villaine Bouzeron AOC (2019). It has a shimmering lemon robe and bouquet of white blossom, just-ripe white peach, yellow apple, pear, citrus, fennel, and wet slate notes. It’s remarkably fresh on the palate with mouth-watering acidity balancing the warm (14% ABV) and fruit-driven profile. It’s positively delicious!

We’re pairing it w/ pan-seared sea scallops, roasted asparagus, & lemon-herbed farro…

Cheers to nurturing the diversity of Burgundy in all of its splendor! 🥂
💙🤍♥️ — 3 years ago

with Deked1

Donald Williams

9.3

Didn’t know what to expect from this one, but a great dinner wine. — 5 years ago

with Bonnie

Angelo Casagrande

9.0

Very light colored. Candy- like in some ways. Lots a pepper- spice. Had this with a shallot- pancetta-Parmesan risotto- only with farro rather than spice. Very nice- not overpowering at all. I’ve found this winery’s wines excellent. — a year ago

Stephanie Wu

8.9

Medium bodied. Tons of strawberry. Barely any tannins. A little bit of earth on the finish. Had this with sausage, farro and lentils, self bread, asparagus — 3 years ago

with Tim

Carlo Maria Rossotto

9.0

For me this Barbera d’Alba from La Morra is superior. Had it with Marco and paired it with farro with Barbera and mushrooms and Gorgonzola (masterpiece) — 3 years ago

Louis Martin

8.9

Sweet, light, strong berry flavors, nice summer red. Paired well with beets, farro, and sausage. — 5 years ago