A pale tawny cherry red in colour. A monopole (lots of Monopoles in Volnay) This from only 1.5 acres. Sappy, but overall aromas are subdued. The palate is subtle, restrained and overall delicate but has wonderful balance and the ideal accompaniment to Roast Duck Legs. Makes the most of its terroir in Volnay aided by the winemaking of Benjamin Leroux. After a few hours in decanter that light to medium bodied sappy palate remains. Certainly right to drink this now I believe. — 3 months ago
Reonas 2023 birthday wine, drunk on her birthday 2024. — 6 months ago
Ruby red with aromas of red fruits, blackberries, and forest aromas. Tartness, raspberry, and spice notes on the bud. A pretty good 100% Cab Franc. — 21 days ago
boys nite. Very classical napa valley. nose is better than palate. blue fruit, opulent, mineral. now i know my type of wine is one with cabernet, merlot, can franc. comparable to pomerol. just get the cheaper one you can find — 2 months ago
When someone asks what does a delicious Napa Cab taste like, with a 4 hour decant this is it. — 4 months ago
It has features of Riesling like petro. Fruity, volume. Cave spring estate beemsville bench Riesling 20 @3971, Dmar, 241007
Yellow green. Pear and petro. Chalk and minerals. Honey suckle and acacia. Rich honey and balanced acidity to make me feel it is come from cool climat. 20 @3971, Dmar, 241026-241104 — 6 months ago
This is, excuse me, a damn fine bottle of wine.
Worn leather, cigar smoke, and vanilla on the nose. Intense palate of overripe blackberry and cassis. Powerful but well integrated oak. Very long, complex finish.
Drank while watching a fan edit of Fire Walk With Me. Needs a solid decant. — a month ago
2014 vintage holding up extremely well. Smooth balanced from front to finish of red fruit and spice. — 2 months ago
Blackberry, pepper, tobacco on the nose. Incomparable concentration and punch. Chewy, puckery, rich on the palate. — 5 months ago
Brad Jensen
Soft, creamy, not overly acidic but nicely balanced this is a great value! Nose of green citrus rind, maybe some orange or kalamunsi, sea air and slight hints of fresh cut grass on a pale yellow/green color. Light to medium bodied, with tiny bubbles, and slightly creamy palate that shines mostly of Chenin, with a dry palate but not stark, with notes of cooked leeks with butter, sumo orange and wet stone like minerality. — 2 days ago