David Shaw

8.9

“Granits”, 100 cases made. Deeply extracted pigment, purple red. Graphite, blackberry, cherry, herbal, blueberry, funk and barrel wood notes in nose, all layered, a lot going on there. Flavor profile is similar, cherry-berry dominant with tart, slightly bitter finish. Some lactic acid present. Needs time to open. Paired this with lemongrass beef jerky from Richmond BC (Taiwanese style, but processed in Canada) and playoff baseball. Fruity style, but where are the tannins? Light fine grained skin tannins begin to emerge after 15 minutes, increases to moderate astringency after an hour. Stylistically more like Oregon Gamay noir than Washington State Cabernet Franc, but well made, quality wine and highly drinkable. Only after an hour do the black pepper and herbal flavors begin to emerge that are more consistent with varietal character. — 4 days ago

Stephen Redenbaugh

9.3

Another eye-opening example of Arnot-Roberts creative winemaking. Listed at 12.2 ABV, this wine wraps itself around your palate and soothes even the Dem Debates. The wine rocks... wish the Dems did. I might need a second bottle or break into the liquor cabinet. — 2 days ago

Simone Pizzi

9.3

One my favorite and most talented vignerons in La Côte. Corentin grows its vines according to biondynamic principles and for his cuvées nature the winemaking approach is particularly minimalist. The vineyards are wonderful with lots of biodiversity and facing the Mont-Blanc... The overall sensation is that of youth and of a sweet day of spring. The Gamay juice is pure with the fruit coming forward with a beautiful nose rich with red berries and some sweet spices. The taste is clean with good balance, excellent minerality and a spicy finish. Today it showed lovely paired with a wild boar sausage, spätzli, caramelized pear and strawberry and rhubarb jam. — 6 days ago

Rachael Deutsch

9.0

From Wine Therapy. Loved this Gamay Noir, though a bit oaky. Would 100% buy again. — 18 days ago

Joe Lucca

9.2

Very delicate winemaking style with Oakville fruit. Really nice aromatics; blackberry compote, spiced blackberry jam, and some charcoal. Crushed red and black berries, crushed rocks and dried savory herbs. — 11 days ago

with Diana

Jay Kline

9.3

Holy smokes. It’s been a couple of years since I last drank this traditional producer’s wine and while the winemaking style is consistent (non-interventionalist), the 2015 vintage was particularly flattering. From the pop and pour, this was bursting with character. Loads of pure, crunchy red fruit, cracked black pepper, spices, garrigue...intensely spicy actually which I’m sure comes from the fact they don’t ever de-stem. What a lovely wine and it was positively smashing with our meal. Definitely the best I’ve tried from Gour de Chaulé. Bravo!! — 19 days ago

Joe Carroll

Owner/Wine Director Spuyten Duyvil, Fette Sau, St. Anselm & Gotham Artisanal Provisions

9.1

A touch of rs? — a month ago

Saman Hosseini

Writer Maison Abattoir

8.9

Chenin on the frame of muscadet, but all the detail is there. — a month ago

Philip Patston

9.3

Superb cool weather blend (44 merlot, 36 CF, 20 CS). After a few minutes all the Bordeaux flavors emerge. Lacks a few complexities but has a lot of subtle character. Not some big ripe fruity thing but a wine for people who appreciate the grapes and winemaking. Really good value too. Another winner from this winery. — 19 days ago

Matt Lasater

9.5

Amazing Carignan. Dark fruited, layers of woodsy earthy notes, leather, and distinctly mineral framework throughout. Quite elegant, fresh, and lengthy, very infused and refined. Lovely example of hands off winemaking and great terroir. — 18 days ago