Stephen Redenbaugh

9.3

Very light lemon yellow color. Tight and shy on first sniff….then high bright lemon/ lime and tart Granny Smith aromas. Crisp, mineral, unoaked, light in weight, a hint reductive initially; then opening up with zingy acidity that tiptoes across the palate. The wine opens beautifully as it warms and works well with yellowfin crudo and Chicken breast Romesco. The low ABV and lively acid make for a long, interesting finish. By far my best Aligote ever. — 3 days ago

Peter van den Besselaar

9.0

Vintage 2018 | Jean Paul Schmitt is a winegrower that makes wines of character in Scherwiller. Biodynamic. All of one plot, the Rittersberg with granite terroir. This cuvée ZEN appeals to me. It is a ‘gemischter satz’ (blend) of five winegrapes. Friendly, flint, good body, citrus and good acidity. Fine effort. — 4 days ago

Bob McDonald

9.1

An intoxicating nose - savoury earthy and mineral with spicy black fruits. The medium bodied palate shows black plums - flesh and skins, a note of liquorice finishing with fine gravelly tannins. Barb was convinced this was Australian when tasted blind. — 6 days ago

Peter van den Besselaar

9.2

Vintage 2015 | @Delectable this is the reserve personelle Very pure, nice bitters, elegant and slim. Good tension. — 4 days ago

Roberto Carli

9.4

Very pleasantly reductive and floral on the nose, with a hint of flint, delicate white flowers, lemon rind, butter almond, a touch of oaky vanilla but so well integrated that I might be wrong. Beautifully balanced and round on the palate — 2 days ago

Severn Goodwin

9.3

Nose has black cherry preserves, ripe mulberry, dry garden soil, slight tin notes, washed blueberries and damp leather.

Palate has light ripe (sweet) cherry, dried raspberry, dried tart cherry, dried leaves/leather, rose hip tea and moist soil. Lingering finish, acidity still present.

Cork pulled for slow oxidation at 10H, then double-decanted and 2H rest. All these bottles have been wonderful, glad to have more, ullage continually better.

Paired to asian-style rub, mesquite smoke, reverse sear (120°F slow heat, 10m rest, then high heat sear to 145°F internal), pork tenderloin. Perfection. — 18 days ago

Jon Bjork

8.9

Naked Wine. Very good and fairly dry - like it very much! — 5 days ago

Brendan Baker

9.4

Matchstick, Meyer lemon, complex,mineral and long 🥰⚡️ — 9 days ago

romo

9.1

A surprise offering BTG here. — 6 days ago

Peter van den Besselaar

8.9

Vintage 2018 | 24 hl/ha. Blackberries. Brushwood. High acidity. Not easy to make, the vintner told us. If there are few unripe or moldy grapes in the grape must it effects the whole cuvée. — 4 days ago