Domaine Migot

Domaine Migot

Méthode Traditionelle Brut Sparkling Blend

beautiful non-traditional sparkling wine - fresh and very lightly fruity. Just a really nice wine to drink with aperitifs or snacky dinner. — 2 months ago

Greg Toreev
with Greg

Domaine Migot

Vin Gris Cuvee Gamay 2021

excellent gamay - light, smooth with some nice acidity. it’s a dangerously easy gamay i can drink all night — 10 months ago

Brian liked this

Domaine Migot

Vin de France Gamay 2019

Love this! Doesn’t smell like a carbonic style or cru Beaujolais, more barnyard, leather and earth. Very nice plum and red fruit explosion on the palate, plus balanced acidity/tannin — 3 years ago

Cathern, Sheridan and 6 others liked this

Domaine Migot

Côtes-de-Toul Pinot Noir 2019

Light body. Earthiness and cherry. — 2 years ago

Domaine Migot

Vin Gris Côtes-de-Toul Rosé Blend 2019

Wine 11/12 (Pinot Noir / Gamay)

Nose has dried strawberry, cold watermelon, wet raspberries and minor green herbs, quite delicate yet powerful.

Palate has dried strawberry, juicy peach, sandstone with medium-light acidity and medium finish. Really a great wine, so light yet quite finessed.

My first Côtes de Toul, will not be my last!

Once again it is notable that I have made one full trip around the Sun earlier this week. We had our small, social bubble team to the house for celebrating my getting older and somewhat less flexible in advancing age...Whatever will be done when I creast 50? Well, at least it's several years until needing manage that concern.

We enjoyed well-salted Ribeyes (Kinderhook Farm - Valatie, NY, prepared 48h in advance), turning to a beautiful medium-rare after a mere 12m of grill time and smashed, small red potatoes with capers (yeah try it, don't judge me yet). None of the bottles were particularly planned as 'steak wines'; we didn't care as it really was a wine nerd-fest of grapes/regions, from Burgenland, Austria to Brittany, France. Wine and food were on individual plateaux today. This was the vom Boden Spring Experience case, expertly curated by Stephen Bitterolf, and well received by our tasting crew.
— 3 years ago

Josh, Peter and 33 others liked this