Steven Schafer

9.3

Incredibly beautiful semillon from one of Washington’s premier wineries. If you ever visit Walla Walla, you must plan a visit. — 10 days ago

Coby Helyar

9.0

Drank at 10 years of age, was enjoyable yet not breathtaking — 18 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.
— 19 days ago

James Forsyth

9.2

Smooth, vanilla and honey. Delicious. Refreshingly crisp. — 5 days ago

Stijn Liefhooghe

9.2

Stellar performance of the Esporâo private selection branco 2019 vintage (tasted July 2022). — 9 days ago

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. — 16 days ago

Byron Hewett

9.3

Mature. Enjoyed with apricots sautéed with the same wine topped with pistachio mascarpone cream. Delicious all around. — 15 days ago

Kendall Johnson

9.0

Crisp, dry green apple to start, then you get some flowers as it warms #hopvdetroit #houseofpurevin — 9 hours ago

Robert Stackowiak

8.9

Nice and bright. Doesn’t overwhelm food. July 2022. — 16 days ago

John Tan

9.0

Jingjia’s 40th at Bistro de le pin. Medium orange. Lovely body. Ripe fruits. Voluptuous.

90% Semillon, 10% Sauvignon Blanc. From terroir of clay and limestone, and blue/green marls. 18 months of fermentation in barrels, followed by 6 months of maturation in concrete vats.
[Winemakers’ comment:] 2017 has the class for making great dry Semillon. Paradoxically, the short growing cycle of the vintage, as a result of the ravages of frost, has benefited the variety, producing grapes of a wonderful density, and yet altogether avoiding heaviness. Voluptuous, ripe, salivating and sharp.
“Deep gold hue. Some oxidative aromatics upfront on the nose: ripe orchard fruit mixed with nuttiness. Round and mature, but also incisive and precise. There’s an abundant backbone of minerality here but the wine is wrapped in sap. Persistent palate-staining finish, yet there’s a sense of reserve that seems to suggest at least 6-9 months of laying down before the wine’s full breadth will flesh out, but all the material is there.” AC — 4 days ago