Haute Epicurean

9.4

So balanced and easy to drink — 2 months ago

Byron Hewett

9.1

Delightful village Chambolle. Dark in color, but not heavy on the extraction. — 8 months ago

Yuri

9.0

Christmas lunch party at Kaori’s second house in the Minoh mountain. — 2 years ago

with Kaori

David Schoonover

9.4

Incredible Champs! So balanced, such a phenomenal producer! — 4 years ago

Rick Castaneda

8.9

Gorgeous and big wine. Dark fruit and forest floor. Decant this wine. Pair with red meats, pepperoni — 3 months ago

Jay Kline

9.2

Popped and poured; enjoyed over the course of a couple days. Best on Day 2 as the fruit gained a lot of power. The 2021 Royer Vineyard pours a straw color with medium viscosity with no staining of the tears. On the nose, the wine is developing with medium+ intensity. Notes of matchstick, starfruit, passionfruit, lime, and minerals. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+; zippy with intriguing minerals. Drink now with patience but better after 2025 and through 2036 — a year ago

Eric Urbani

9.2

Mark Royer's inaugural vintage. Very Burgundian. Clones include Dijon 76, 95, and 548 among others. Elevation 600-700' which is relatively high for OR. Soils are a mix of Ritner, Witzel, Nekia, and Jory of volcanic origin. South and West slopes. Mesoclimate: "Very windy".
— 4 years ago

JKT

8.9

With Wilson Mabel at home dinner at parents with duck. Aged nicely though a bit on the acidic side and missing that primary fruits for a Bourgogne — 8 months ago

Peter van den Besselaar

9.0

NV | a tasting at Brabantse Wijn Sociëteit opened my eyes for champagne from the Côtes de Bar, like this one. 80% Chardonnay and 20% Pinot Noir. Made with 20% reserve wine. It’s bouquet is its greatest quality: refinement, brioche, yeast and beautiful fruit like peach and apple. Good acidity. Paired with scrambled eggs breakfast. Merry X-Mas. 🎄🍾 — 2 years ago

Scott@Mister A’s-San Diego

9.3

NV. Distinctive milk chocolate notes. I bleep you not. — 4 years ago