Stuart Pollack

9.3

Cranberry, mushroom, and oak. Great red fruit nose. Smooth and fruity. Good with mildly spicy food. — 16 days ago

Eric Crane

Sommelier & Educator Empire Wine Distributors

9.0

Wound up tight still. — 10 months ago

romo

9.1

Stands up to salmon burgers, fresh whole crab and even seven-layer dip. Worth a try! — 2 years ago

Bob McDonald

9.3

Loads of sulphidic funk - struck match reduction. Under ripe stone fruit palate showing minerality, citrus and balanced oak. A classy Premier Cru Meursault from Jobard. — 3 years ago

Jeremy Shanker

Sommelier at RN74

9.2

One of my favorites in the Jobard range — a month ago

Tom Casagrande

9.2

The side label says this is from the Grands Cras lieu dit. This definitely smells and tastes like a low or no sulfite “natural” wine. Not so much because of any barnyard notes, but because of how juicy and bright the “just crushed” Gamay juiciness jets out of the glass. There’s some nice granitic minerality too. The flavors seem to change with each sip. Bright, deep, lively, and playful. Really fun wine. BTW, there was a surprising amount of very floaty, almost Pinot Noir-like sediment in the bottle. I double-decanted to get rid of it and poured a couple of tablespoons of those dregs in the chicken braise I’m making. — 7 months ago

Ed Tostanoski

9.2

Dark berries and herbs. Outperforming expectations, though a bit hot on the finish — 3 years ago

Mike Obley

9.4

Wonderful, with a bit of classic reduction! — 5 months ago

Alvaro Bustillos

9.3

Mazf carlos fdz — 9 months ago

Stephen Stone

9.1

Paired perfectly with NY Strip, garlic mashed potato, steamed broccoli lovingly/brilliantly ( if I do say so myself) cooked at home. Came by this wine at Substrate’s 2nd gathering of the wine club. Brilliant Cab Franc. Pepper both white and green. Dark cherry. Balanced tannin. This is one to seek out. from — a year ago

with Janet