Andrew Cullimore

9.1

Medium ruby with quite narrow terracotta , garnet rim. Cut herbs , raspberry, dried red cherry , dried rose , slightly smoky note and a basalt , stony hint. On the palate quite rounded and ripe with some red focused sweet sous bois , raspberry coulis and dried herbs , anis , dried herbs . Alcohol does stick out a bit with medium quite rounded sweet tannin , with just balanced acidity . Reasonable anis , black tea and dried herb finish . This is at the end of its drinking window but still showing quite well . Drink now , and I would recommend serving at a relatively cool temperature — 5 months ago

John Hagood

9.3

Purchased 2017 in Barcelona Jan 2019. Drank 12/22/19. Excellent floral bouquet with violets roses lilac chocolate basalt. Well integrated palate with good tannin — 5 years ago

Martinez

9.0

Volcanic Verdelho do Pico (different from the Portuguese mainland Verdelho, also known as Godello in Spain) from vineyards located on 3 different islands - Pico, Graciosa and S. Miguel- in the Azores archipelago. Virtually at sea level and unusually close to the Ocean, vines grow on very poor volcanic basalt soils, surrounded by traditional stone-walled “currais” to protect them from the extreme Atlantic winds. Salty and mineral. Thirst-quenching acidity. Passion fruit. 🌋 🌋 — 5 years ago

Rebekah Hobbs

9.1

Smooth and plummy, earthy. — 6 years ago

Jamie Lauder

9.1

2022 vintage.
100 % Garganaga , organically grown and stainless steel vinification with a Slelvin closure.
Vineyards are in Soave Classico in a hilly area with Basalt-Lava soil.
Floral with white flowers and stone fruit on the nose.
Ripe pears, apple, citrus with a gentle almond and mineral finish.

— a year ago

William Paley

9.5

one score and 2 years since harvest - kudos to domaine serene for a successful journey. this one has survived the long haul on its side to reveal the color of boiled beets, a scent of candied violet and sweet coffee bean, and a mouthful of stewed fruit, damp black soil and moon rock-like basalt....can practically see the lichen growing inside the bottle. — 4 years ago

with Ron, Marisa and 1 other

David Kline

9.6

The Jolly green giant! Ho ho ho. Wow! This heavy chocolate toast head hangs around, stuck like steamed milk. Rich coffee and Belgian chocolate compete for dominance, a lovely harmony to their struggle. Raw chocolate chunks mixed with cacao nibs, and refined dark chips. Pure aromas of chocolate factory meets shop. Sips as rich and delicious as chocolate syrup, mocha coffee, decadent, dark ice cream and caramel, toffee, brittle, chocolate wafer rafting through a subterranean river of Mississippi mud, encompassed by wet espresso grounds, black as basalt. There is an electric streak of hot wire running through the middle to keep it buoyant. Fig purée, dates, black raisins and licorice. Unimagined depth of interplay between the creaminess from barrel and the acidic heart of coffee. Immense. Colossal, Jacked, black as giant squid ink, and twice as thick. If we are going to get stomped, let’s do it together, you Philistines! — 5 years ago

with Courtney

Ben Nieuwkerk

9.3

Good minerality very fresh. Could definitely have left it to age a little longer but great now! — 3 years ago

Delectable Wine

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9.5

The 2017 Meursault Les Genevrières 1er Cru is neutral on the nose, sultry but not sullen, maintaining delineation and focus, with crushed stone and light smoky aromas developing over time; it does become a little reduced. The palate is well balanced with a salty, basalt-tinged entry. There is plenty of energy and superb acidity, leading to a vibrant, spicy, persistent finish. This fans out gloriously. Outstanding. Tasted blind at the annual Burgfest tasting in Savigny-lès-Beaune. (Neal Martin, Vinous, August 2021)
— 3 years ago

David Kline

9.5

Black and brooding with a high-piled eccentric crown of stiff frizz, descending wildly in chaotic lacing. This subversive Russian has been meddling in my election to drink through my beer collection before the birth of my child, and subsequent, triumphant return to wine! It stares at me; a quiet threat. Now, open and daunting, I ease in with the slowest approach. Robust fig and chocolate purée, with treacle, toffee, Turkish spiced coffee, baklava, chocolate nougat while also ganache coconut balls., cinnamon, brown sugar, black strap molasses and candied pecan aromas swirl thickly in this awesome mine of whiskey darkness. The aromatics lose intensity when you take a sip of this subterranean shadow magma. Blackberry reduction in dark chocolate, burnt caramels, coffee brittle, gorgeous rye herbaceous-ness, sprouting fresh oregano, peppercorns, chicory, Spanish brandy, truffles, allspice, marjoram, molasses, vanilla extract, soy sauce minus the salt. Sweet and bitter battle in smoky, stick basalt vessels filled with dark chocolate, sage and espresso. Enormous! Layer upon layer of warping wood expressions and undulating liquids of blackest culinary art. — 5 years ago