Lee Pitofsky

9.4

Love the way 22’s are drinking. Bright, juicy and ripe with a cool mineral streak. Les Tuyaux is a very Vosne-like NSG which is just the way I like it 👌🏻 — a month ago

Ian Hamel

9.0

2024 spring / summer. Noticeable volatility make this taste “typically” natural - good but hard to tell it’s red Burgundy specifically let alone Pommard, which seems a bit of a shame — 5 months ago

Ian Hamel

9.1

2023 summer — a year ago

Brad Jensen

9.3

Medium bodied with a rich golden color this was the first Chardonnay Tiva liked! Paired with roast chicken and leeks, and used in the recipe, the nose was bold with beautiful amber notes, some candied peach preserves, apricot and a little sweet caramel hint towards the finish, maybeee even some candied apricot? The palate is rich, but not heavy, with some silky coissant like notes overripe yellow fruits, but still some nice acidity and freshness with a long, lingering finish of Meyer lemon and ripe orange like citrus, with a minerality like freshness that lasts for a long time. — 3 months ago

with Tiva

Brendan Baker

9.2

Roses, wild strawberries, electric acidity ⚡️🍓⚡️🍓 — a year ago

Byron Hewett

9.0

This is the Hautes Cotes de Beaune Lees Monts de Fussey Blanc. Interesting. — 2 years ago

Brandon Boesch

9.4

Beautiful wine with a lot of flowers initially. Some wax, citrus, honey, but floral. Some saline as well. Great structure. So good with Indian food at bibiji. — 5 months ago

Henri Hollis

9.3

Found in the New French Wine book. Deeper and juicier than I think of Pinot noir, but still very light on the palate. Went well with salmon. — 10 months ago

Jonas Hartz

9.2

Juicyjuice — a year ago

Ian Hamel

9.1

NOTE TO EXPERT: this is the Hinohatake cuvée This started with just a touch of high-toned candy (especially compared to the Chanterêves Savigny), but settled to reveal a very pretty, sweetly floral character, tempered with more savory herbs and a subtle minerality. I find Burgundian-styles Pinot Noir to be one of the best matches for Japanese food (especially dishes featuring shoyu, sansho, yuzu, etc.), and this was no exception - even with sashimi (with negi ponzu), Kyoto-style taitan relying heavily on dashi, etc. Not massively complex, perhaps, but lots of flavor and not lacking in dimensions. Overall, one of the most satisfying Japanese Pinot Noirs I have had in a while. — 2 years ago