J. Kim

9.0

The aroma has citrus, mineral and cream nuances and the palate delivers exactly those with bright but not harshly lit acidity and perfectly judged balance between impact and reserve. — 8 months ago

Michael Piaker

9.3

15 January 2016. Boeufhaus, Chicago, IL. — 8 years ago

Fabien Lainé

Blogger VinDeling.com

8.9

made from organic, 15-30 year-old vine, Melon de Bourgogne grown on a variety of soils. The fruit is fermented in temperature-controlled tanks and then left on the lees for a minimum of 6 months, all of which delivers a lot of flavor - a top value - crispy, elegant, mineral, citrus profile ! A good wine 😉 — 9 years ago

Dean Butler

9.0

At Petit Phillipe — 4 years ago

Michael Piaker

9.1

14 June 2018. Verre de Terre, New York, NY. — 5 years ago

Leslie Glen

10

This is the world's best Muscadet, and the best oyster wine. Ever. Says the sommelier who works in an oyster bar. — 8 years ago

Jonathan Ganong

9.6

Lemon oil and salt — 10 years ago

Dean Butler

8.9

At Petit Philippe — 4 years ago

Carlos Salguero

9.0

Citrus peel on the nose, but more tamed acids than his other lower muscadets with a clean finish that'll keep you coming back. — 7 years ago

Patrick Ayotte

8.9

Not really colored. Fresh nose of lemon and salted water. On the palate, it’s tight, nice acidity, refreshing and flavorful with grapefruit and minerals, concentrated enough, balanced and delightful. Very good.

Made of 100% Melon de Bourgogne. Fermentation took place in Glass Fiber Reinforced Concrete tanks then aged 6 to 12 months. Certified biodynamic and biologic. — 9 years ago