Laura Purdy

9.3

This was fantastic! What a lovely surprise — 9 months ago

Peter van den Besselaar

9.4

Vintage 2017 | triple fermentation (cuve, barrel and bottle) and maturing in three type of barrels: rhum, chêne francais and chêne americain. Excellent. — 4 years ago

Michael Mugmon

9.7

Dirty dirty. B.C. wine in B.C. at Forage in Vancouver! — 5 years ago

Romain Fitoussi

9.2

a superb wine. Supple, light, fruity, original, modern. beautiful texture, lasting in the mouth subtle and persistent. No sulphits added; allow multiple flavors to express themselves. — 7 years ago

ADAM STROMFELD

9.9

WTF! Drinking 2013 Lail J Daniel Cuve with the “Man” and my friend Maayan Koschitzky made this gem. Black cherries and meaty bacon tobacco. Rolling tannins. 😋!! — 7 years ago

with Howard, Frank and 4 others

Ivonne Nill

9.0

Great value, juicy red and black frit, vibrant acidity, gentle tannins, 12.5% ABV, easy to drink but with enough complexity to stand up to red meat.

Production details: Fermentation in large wood casks with pied de cuve from indigenous yeas lasting ten days. Ancient technique of maceration by splinting the submerged cap (?) process which lasts for at least 90 – 100 days. The wine is then aged in a neutral oak barrel for approximately one year. — 8 years ago

Patrick Blondin Sommelier

8.9

En macération carbonique pendant 6 jours! Vigne âgé de 35 ans et élevage en cuve de béton! — 9 years ago

Dave Hoffman

9.0

93% Merlot; 5% Cabernet Franc; 2% Malbec — a year ago

Mark S.

9.2

Golden yellow. Matured aroma including oak, soured pear and herbs, citrus, fruits liqueur. Roasted. High viscosity. Rich. Sweet nuts, almond, still fresh acidity. Even in standard cuve, reached here, quite interesting. Joseph Roty Bourgogne Blanc 2005 @6380, Chitos, 231229-240601 — 3 years ago

Dan Boland

9.7

New favorite wine — 6 years ago

Jökull Auðunsson

9.0

Super fruity. Not acidic and not velvety. Sharp nose. — 7 years ago

Tomesine Pearce

9.0

skin contact,
Cloudy, dark honey colour
Light-medium body, tannins, dry finish
Tart, un-ripe peach or nectarine, grapefruit on the back, but of spice
Bit of fizz — 7 years ago

Mel Morelli

9.2

This was a very good sparkling from winc where many of their sparkling wines can be okay but not mind blowing. — 8 years ago

Paul Petit

9.6

Sol schisteux, calcaire, roche emmagasine la chaleur, 25ho litre/hectare. Vendange manuelle grain par grain. 15€. Vinification en cuve béton. Gras/l'alarme/densité. Odeur Sous bois, faugiere, champignon, café. Vin structuré. Des tannins. Opulence en bouche. Livre cannelle en bouche. Puissance !!! Épicé. Viande rouge en sauce. Lapin/civé en sauce. Vin Équilibré. Vin atypique. Pas pour tout le monde. — 8 years ago

Lauren Chooljian Baer

9.0

Drank at haley.henry and didn’t snap a pic of the bottle. Very funky on the nose and at the finish. Definitely would drink again — 9 years ago

juliette palin

9.2

burre et une belle acidite volatie, elvage en cuve innox, sea salt and potato chips. reminds me of a new zeland wine — 2 years ago

Lasse KR

9.0

Skøn vin. Vidunderligt lille sted. Vinlisten 👌. Rarabarerjuice. Bedre end ‘19. (Becquetance). — 4 years ago

Chris Zitzman

9.0

“Anjou Rouge: This lively, fruity red retains a strong minerality to its finish that lends class and balance to this simple and reasonably priced wine. Cabernet Franc forms the backbone of this wine (90%) but is blended with a touch of Grolleau (10%). The vines are planted to gravel and schist soils. The elevage is in cuve on the fine lies for approximately eight months. We purchase on the order of 5000 bottles of this wine annually.”

If you like Cabernet Franc, this may be your jam. Blended with 10% Grolleau- a new one to me- the Chateau Soucherie “Reliefs” (Anjou Red) is a gorgeous example of Cab Franc. Quick tip: decant this puppy- it only gets better.

As it opens it reveals deeper and deeper hints of bell pepper that soften and shake off their typical acidity to form a welcoming entry to a medium-full-bodied mouthfeel that feels and rhymes with the deeper elements of pepper, stewed cherries and flint.

The finish lingers and persuades you back to the nose.

A remarkable example of Cabernet Franc, and what can be found in the Loire Valley. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

I’ve been staring at this vintage in my collection for some time now. Decided it was time even though further benefits would come with more years in bottle. That’s not to say, we are not throughly enjoying this on a lazy sunny evening.

The nose reveals; lemon custard to meringue, green apple, lime zest, pineapple, grapefruit with pith, amazing honeysuckle, fruit blossoms, honey, flinty notes, some dry herbs, nuts, hints of butterscotch & toffee, some very light vanillin, crushed limestone minerals, jasmine and white spring flowers.

The body is round and voluptuous. The mouthfeel is incredible and creamy. Flat out gorgeous and sexy. lemon custard to meringue that falls into lemon sourness, green apple, lime zest, pineapple, grapefruit with pith, stone fruits, amazing honeysuckle, fruit blossoms, honey, steely & flinty notes, some dry herbs, nuts, more butterscotch toffee than the nose, some very light vanillin, more white spice with a little heat than the nose, crushed limestone minerals, powdery chalkiness jasmine and white spring flowers with greens. The acidity is amazing pure and simple. The long, round, voluptuous, gorgeous, elegant, incredibly well balanced and persists several minutes. Such a great producer! Believe the hype.

Excellent with Brie & white crackers with a drizzle of honey. As well, with the dry white Grand Queso which, has some nice nuttiness that plays well into the wine.

Notes on their vinification. Their viticulture is largely natural, with the old vines severely pruned in winter to reduce yields. After hand-harvesting, the fruit is pressed immediately and settled for half a day. Fermentation is largely in cuve, and the malolactic proceeds at its own pace, followed by a year’s aging in small oak barrels called feuillettes.

The feuillettes, about half the size of a barrique, are one of the keys to the expressiveness of Raveneaus wines. Averaging seven to eight years in age, they don’t contribute new oak aromas and flavors, but serve to gently open the wine during the élevage. This enhances the wonderful perfume and creamy texture that are the hallmarks of these wines, particularly when they are mature.

Their Foret Vineyard is only .67 ha. and the vines are roughly 15 years of age.

Photos of; Owner-Son and half of the winemaking team Jean-Marie Raveneau, Isabelle Ravenea in the cellar and the metal work sign that hangs above their facilities. If not for that sign, you would never know they were there on a quiet back street not far from the center of town. — 7 years ago

Erik Nordman

9.2

Wonderfully executed, textbook Chablis. Fermentation in cuve; mix of cuve and neutral oak elevage. A wonderful example that speaks to the appellation. Tribut is a protégé of Dauvissat and I think that having studied under that kind of expertise definitely shows here. Full of verve and crackling energy while also showing a some richness and a bit fuller body from the warm vintage. Definitely would be best in a few more years but still a pleasure to drink now.

- Color: medium (-) straw-gold hue
- Nose: just-ripe yellow apple, ripe starfruit, tons of saline oyster shell quality and crushed chalk minerality, lemon pulp, Parmigiano cheese rind leesiness, heavy cream character from malo, some slight fennel spice and a touch of white florals
- Palate: ripe starfruit, lemon pulp, crushed oyster shell salinity, Parmigiano rind leesiness, heavy cream, and a slight fennel note
- Acid: high
- RS: bone dry
- Alcohol: medium (+), not hot or noticeable
- Body: medium (-)/medium, with an oily texture from elevage on lees and malolactic as well — 9 years ago

with Cassie