Ivor

9.1

Well developed and plateauing now. Lacks fruit density to carry tertiary development. Great match with veal cheeks, wild mushrooms and risotto. — a month ago

Nicolas Greinacher

8.9

This wine screams where it’s from. Pale lemon with green reflexes, the nose reveals intense aromas of elderflower, asparagus, green bell pepper, gooseberry, ripe peach and melon, followed by a medium body with a pungent acidity, defining the wines distinctive freshness. Drink now until 2024. — 2 years ago

Andrew Liguori

8.9

Finesse. Maybe too long of a decant at 4 hours. Subtle black fruits, little clove, really mellow and good. Great with risotto and focaccia. 5 more bottles to experiment with. — 4 years ago

John Ruvolo

9.2

Fantastic with our duck risotto. Dark fruit. Raisin finish. — 4 years ago

with Lauren

Peter van den Besselaar

9.5

Vintage 2006 | popped and poured with risotto funghi and truffle | half transparant | cassis cedar eucalyptus leather, still much fruit after 18 years in smell | lush mouthfeel — 8 months ago

David Koenen

9.2

This wine keeps getting better! Papaya, mango, asparagus, peach, butter on toast, tarragon herbs, fennel. Some chalk and hot stones. Really very, very good. — 3 years ago

Kara Stockman

9.7

Very smooth cab. Dark fruit nose but subtle mouth. Great with steak and risotto. Drank for celebrating student loan pay off and the 1st female Vice President! — 4 years ago

Paul St Clair

8.9

Green apples with a squeeze of lemon. Asparagus with a mineral base. Very crisp with lingering acidity. Not usually a Chablis drinker but this bottle was spot on. Late in its vintage but the wine held up very well — 2 years ago

Rodney Miller

9.0

Peaches and lemon with good acidity. Paired well with seafood risotto improving during the meal. — 3 years ago

Vingi Aermir

9.1

Kevin Judd handeling the Marlborough Sauvignon Blanc in his own way by natural fermentation on oak.
Pale to straw yellow.
Still fruity (pear and grapefruit) & herbal (asparagus and grass), but with added minerality (a hint of flint), butteryness and some earthyness that makes this SB surpass a regular Marlborough Sauvignon.
Medium to high acidity. Medium to long aftertaste. — 4 years ago