Ray Vanderhoff

8.9

Medium ruby color with a dark core. Aromas of black fruit, wood smoke, and sweet spices. Flavors of crushed blackberries, black cherries and black plums with hints of allspice, black pepper and dark chocolate. Pleasant touch of minerality on the medium-plus creamy finish. Fruit forward but pretty well balanced. — 7 months ago

Gor

9.5

Sharp, concentrated, taut. Reduced slightly in the beginning but unfurls slowly with notes of Meyer lemon, chalk, unripe pineapple, acacia, orange blossom and a hint of smoke. Fantastic effort, promises slightly more rounded notes as the oak integrates with time. — 3 years ago

Andrew Liguori

8.9

Fig and plum, pinch of raisin. Silky texture, some forest and baking spice. Magnum — 4 years ago

Kendall Johnson

9.3

Bramble and dark berries with some tasty tannins and overall complexity #undergroundceller — 4 years ago

Mike Saviage

9.3

Decided to try a bottle of 02 Leflaive Pucelles, something that has given us controversy in the past with several prior POX bottles before. This starts with an amber gold color and the nose has notes of caramel and a little Sherry. I’m worried. I set it aside in a decanter and go to the other bottles. I come back to it an hour later and the color has lightened, the caramel and Sherry notes are gone... This is a classic case of confusing POX with reduction, as this was likely in a reductive state at first. I’m sure many might have dumped it right away, I’m glad I didn’t... it came back to deliver a nice and suitable experience. The fruit and acidity powered up, with notes of apricot, white flowers, sweet kiwi fruit, white acacia flowers and river stone. It was missing a little in the mid palate, but overall it was a decent wine. — 6 years ago

Adrian Bolboacă

9.3

Dry, a bit licory, with a yellow color. Very much appreciated because of the taste and the dryness. — 7 years ago

Matt Sterr

9.3

Stunningly good cool climate SB. Crystalline and pure, zippy and intense minerality. Great weight, styled like a classic Sancerre or Pouilly Fume. Long elevage. Chestnut and acacia. Vineyards sit on the slopes above apple orchards. Very steep terrain. Phoenollically ripe. Delicious. — 7 years ago

Ming L

9.3

The nose opens with ripe yellow apple, poached pear, and a touch of roasted almond, all lifted by floral notes of acacia and a subtle, crushed stone minerality. On the palate, it is medium to full and layered, with a beautifully satiny texture that glides to a long, harmonious finish.

Expansive and elegant. — 7 months ago

David Peifer

9.3

Nice dark jammy fruit with the right amount of Oak. 10 years cellared. Delicious with steak and then stew! — 3 years ago

Mike Saviage

9.4

Last bottle of the trip, taken to Napua at the Mauna Lani. Canary gold color, bright and cheery in the glass. Notes of citrus and kiwi, tropical fruit, wet stones, tan spice, vanilla and white acacia flowers. Rich and glycerol in the mouth, matched with serious acidity. Paired perfectly with a nice Onaga fresh catch, which turned out to be the best prepared fish dish of the trip. Young but drinking well. Aloha! — 3 years ago

Brandon Boesch

8.9

So this bottle is much better than previous. Still very hot and fruit forward domination but it actually tastes of Pinot. Cherries, baking spices, vanilla. It’s fine. — 6 years ago

Mike Saviage

9.4

Medium gold color. Enticing nose. Notes of Meyer lemon, allspice, white stones and white acacia flowers. Rich with lots of fruit and big structure. Acidity is powerful but in balance. Gave this 3 hours of air and it benefitted from the aeration. Some petrol and mineral notes show up later in the night. Great showing. — 6 years ago

Brendan Baker

9.1

Green apple and lemon, acacia, balanced and a nice value — 7 years ago

Ron Siegel

9.2

Lovely aromas of lemon, citrus, pear, mineral & acacia flower. — 7 years ago

Lyn Farmer

9.8

At 23 years of age And 22 years on the lees, this wine has loads of toasty autolytic flavors combined with lemon drop, dried orange rind, dried raspberry, baked apple, toast, pastry, honey, hazelnut and acacia. Soft but persistent mousse and an extremely long finish. — a year ago

Jamie Lauder

9.0

From vineyards in Farra di Soligo, Valdobbiadene and Vidor. Grown between 200 to 330 meters of elevation.
Lees contact for 3 months before secondary fermentation.
Crisp and dry. Toasty with a brilliant freshness, savoury mouthfeel and a slightly creamy mousse.
Yellow apples, unripe white peach, acacia and minerality on the finish. — 3 years ago

Gor

9.2

Pronounced nose of Meyer lemon, acacia, quince, hint of white peach and vanilla. Wonderful acidity that offsets the generally fruity notes. Missing a little salinity on the palate that is very primary and leads with lemon and peach. Awesome juice. — 4 years ago

Mike Saviage

9.6

Light gold with a petrol and stone dominated nose... Bright fruit, with citrus, pear and kiwi notes. Floral with white acacia notes too. Incredible power and impact in the mouth. Long finish. Still very youthful. I guessed Coche. A rock star wine just starting out on its tour! — 5 years ago

MaJ CappS

8.9

Classic raspberry bramble of a nose.

Light to medium bodied - strawberry jam, a touch of green tea and sarsaparilla. The well integrated acid rear up, and sings it’s way through till the end.
This is a classic wine house, and although it leans a little to the hotel side of the wine world, it’s worth to let sit for a couple of years, and blow off some of that over reaching Cali flavor. — 6 years ago

Eric Guido

9.0

The nose is spicy and intense, while showing all of the textbook nuances of Sauvignon Blanc, displaying gooseberry, grassy sour lime and hints of kiwi, as smoky mineral tones develop in the glass.  It’s wonderfully textural on the palate, both sweet and sour, as the cheeks pucker from zesty citrus-tinged acids, yet there’s a ripeness to the fruit here that creates beautiful contrasts.  The finish is long, perfumed and full of tension, leaving the mouth watering for another sip.  The 2018 G.B. Burlotto Dives is fermented in large acacia wood barrels which gives it so much complexity and presence on the palate. — 6 years ago