David T

Independent Sommelier/Wine Educator

9.2

Continuing quest to taste as many 22’s as possible.

Beautiful honeysuckle notes, Meyer lemon and spring flowers on the nose.

The palate show a good presence of Meyer lemon right at the top. Butterscotch notes, honeysuckle-honey comb, apricots, yellow peach, ripe, syrupy pineapple, cream, slivered almonds, saline, flinty notes, limestone marl, toast, some soft white spices, lots of moist to mushy chalk, yellow & spring flowers, excellent, round acidity and a well made, elegant, round, lush, finish that lasts 90 seconds landing on spice & minerals.

This will merit another point of two with appropriate age but still hard to justify $240 a bottle. The strong lemon presence needs time to calm. — 19 days ago

Mark Eastom

9.0

Lemon/lime, wet stones, clean with great acid. — a month ago

Alessandro Dalle Carbonare

9.7

Beautiful wine. Feeling suspended in time. Lots of energy, deepness and Sicily complexity. The fruit is now overtaken by the spiciness so it may need more air or more time to evolve in bottle. Can still improve. — 2 months ago

Scott Kahn

9.3

From magnum this wine was fresh, crisp, mineral, with delightful aromatics reminiscent of citrus. While perfect for the meal being consumed, I was more measured in my assessment of a score! — 19 days ago

Hickoryburger

9.2

April 2017 V15 — 25 days ago

Alvaro Bustillos

9.3

Brnadon henry pcu — 25 days ago

Mark S.

9.0

Fresh and fruity. Minerals. vincent girardin bourgogne blanc cuvee saint-vincent 19 @, Vin, 240928 — 3 months ago

Jeremy Shanker

Sommelier at RN74

9.2

Epic!!! Cool to try with so much age. — a month ago

Martin Mazner

9.5

Unbelievable petite still delivers huge burst of fruit albeit a bit more restrained than bottles consumed last year. Beautiful bouquet of berries and earth promise great depth of flavor. The wine is brilliantly balanced and perfectly complemented pork tenderloin at Midway Mercantile. Enjoyed the dinner and wine immensely! — a month ago

with Naveen

Andrew May

10

Ethan champagne - April 2018 — 2 months ago