Josh Morgenthau

9.4

Exceptional. Heady orange blossom perfume and orange taffy. Cointreau. Very concentrated. — 2 years ago

Diane Heyboer

9.0

Enjoyed this one. Had the 2022 in October of 2023. Rich blackberry flavors along with some dark cherry. Lingering tannins finish off a very smooth finish. Enjoyed with a pork tenderloin covered in a honey mustard Cointreau glaze and French onion inspired orzo. Would buy this again in a heartbeat. Very much a California cab sauv so a bigger mouth feel and hint of sweetness. — 3 years ago

with Matthew, Ethan and 2 others

Michael H

9.0

OG orange for your Margarita …. Still prefer Cointreau but just sayin — 4 years ago

Jonny Tyson

9.3

Seville oranges, marmalade, honey, golden syrup, acacia, orange blossom, cointreau, dried apricot, hint of tree nut.
Huge acidity. — 5 years ago

Jay Kline

8.9

Pours a striking golden, almost cat pee color. Showing oxidative notes initially. After some air and coming up to temp, it’s started to show its best. Aromas of burnt toast and Cointreau. On the palate it’s tangy tropical fruits. Lingering finish. Remarkable showing considering its age. Drink now at no less than 50°F and let it breath for at least 30 minutes. Trust me. — 8 years ago

Michael Kilgore

9.3

Ok I hate the name, but it's actually pretty fantastic substitute for Cointreau. There, I said it. — 9 years ago

with Aimee

Jeff Rothrock

8.9

Very interesting. Notes of Cointreau, lime zest, and nuts with a light body and lingering yeasty character. — 11 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Farmers market visit this morning dictated this after finding some decent Heirlooms awaiting my organic garden ones and deserving after cleaning the damn gutters all afternoon. .

Like this Rosé quite a lot. The price for it, not so much. But, worth it once in a while and this one has been laying down a number of years, so… If you haven’t had a good Tempranillo Rosé worth acquiring.

I like it as it is not overtly sweet like many Bandol’s & Californians.

The nose shows; blood orange, not quite ripe tangerine, baked rhubarb, strawberries, red not dark cherries, ripe, yellow peach with skin, hints of watermelon at the rind, limestone marl with orange & red flowers.

The palate shows nice viscosity. Blood orange with peel, not quite ripe tangerine, baked rhubarb, strawberries, red not dark cherries, ripe, yellow peach with skin, hints of watermelon at the rind, touch of pink grapefruit, something in between Cointreau & Grand Marnier, sun tea, very soft chalk & white spice, limestone marl with orange & red flowers, rainfall acidity, nicely knitted, a fair amount of tension for an aged Rosé, excellent balance & structured with a smartly polished, elegant, lush finish that lasts nearly two- minutes.

This 2010 is in high cotton and not slowing down. Another 8-10 years with maybe more. Leans into 95.

Pairing; Organic Heirloom tomatoes grown in a greenhouse topped w/ di Stefano Burrata, Spanish Ricon Subbetica Olive Oil, Tondo Balsamic Vinegar (the best period), organic fresh basil, Companion Simple Sourdough Crustini’s. — 2 years ago

Dasha

9.4

Punchy, tangy, tangerine, kumquat, candied lemon. Bright, incredible texture, touch of bitter and mouthwatering, tons of electricity. Layers upon layers of mixed citrus peel, ginger, Cointreau, sultanas, Sicilian almonds. Party and complexity all rolled into one. Wow — 5 years ago

Paul T, Missing My Beautiful Wife 24/7

9.4

Great for Whiskey Sours,
3 shots whiskey
1 shot Cointreau
1 shot sweet & sour
Juice of 1 lemon
Top with club soda — 6 years ago

Matt Sterr

9.2

Cognac-based Orange 🍊as opposed to the grain 🌾 neutral base of original Cointreau. — 9 years ago

Martin Frowde

9.1

Quite deep colour with an almost orange tinge. Bouquet is quite musky, again with orange notes. A smooth and luxuriously thick mouthfeel but needs to be well chilled to prevent that becoming flabby. A lip-smacking lemon meringue and orange / cointreau flavour. A very good value everyday drinking wine. — 11 years ago

with Georgina

Manuel

9.6

Best of the Best. I prefer it over Grand Marnier and Cointreau. This was one of the first bottles to be in the US! — 11 years ago

Jeremy.Buss

9.3

Because I prefer this in my margarita. . . . — 2 years ago

Imen Familiev

9.6

0,7 L x1/2 — 2 years ago

Ely Cohn

9.2

The Dr. Pepper to shake up my Cola habit. Condrieu is something different - thick, waxy texture, concentrated like mercury. Yellow canned peaches in syrup, apricot jam, starfruit, honey, and the most awesome orange liquor.

Condrieu or Cointreau? — 3 years ago

Donald Williams

9.5

Sunday morning late brunch, bacon, eggs, fresh-baked coffee cake. Obviously calls for mimosas. This is what you need for a superior mimosa: OJ, a little splash of Cointreau, and superior bubbly. This was certainly a superior bubbly. — 6 years ago

with Bonnie

Nesim Bekalti

9.4

tons of oak, vanilla, cointreau, — 8 years ago

Matt Forester

9.4

2012. Special selection off of the wine list at Miller Union in Atlanta. The nose and flavor initially had a taste of Cointreau or Blood Orange. — 10 years ago

Spencer Schoeben

9.0

this is the most important part — 11 years ago