Somm David T

Independent Sommelier/Wine Educator

9.4

Leave it a to a Frenchman transplant to make beautifully styled Chardonnay from Sonoma that is tastefully treated with the right amount of restrained new oak. — a month ago

Aki

9.0

My glass is empty and so is the bottle. — 8 years ago

Christine Havens

9.4

I tasted the 2010 Ma Princesse earlier this year and was totally blown away by how precise it was. The same can be said of the 2010 Coup de Cœur 2010—Luc Morlet brings an Old World touch to this New World beauty with complex, glowing, sumptuous layers of fleshy golden peaches, baked apple skins and caramelized sugar. Lush and expansive, yet corseted with a degree of restraint, every element harmonizes and lingers. Light toast brushed with acacia honey and lemon curd on the finish. — 11 years ago

Mark S.

9.1

Tasty aroma with yeast and citrus. Rich and tasty. Nuts. Good acidity, minerally and elegancy. Good match with seafood. Paul Dethune Cuvee Prestige Princesse des Thunes Grand Cru Extra Brut, ambonnay grand cru @11000, F Enoteca, 230603 — 3 years ago

Michael Lavergne

9.0

Slightly dry with a hint of fruit, very enjoyable with a light meal. — 10 years ago

Kelly Stockton

Sales Valley View Imports

10

As pretty as Champagne gets! — 12 years ago

Lunett/ Yosshi

Sake Specialist Hasegawa Sake Shop Tokyo

8.9

Tasty and spicy, hoppy. — 12 years ago

EJ

8.9

Little bit of citrus flavor, not strong. Very smooth. Needed time after open the cork. It riches tastes better. — 6 years ago

Marc Brennan

9.0

Really lite and fruity!! — 8 years ago

Christine Havens

9.2

I tasted the 2010 Ma Princesse earlier this year and was totally blown away by how precise it was. The same can be said of the 2010 Coup de Cœur—Luc Morlet brings an Old World touch to this New World beauty with complex, glowing, sumptuous layers of fleshy golden peaches, baked apple skins and caramelized sugar. Lush and expansive, yet corseted with a degree of restraint, every element harmonizes and lingers. Light toast brushed with acacia honey and lemon curd on the finish. — 11 years ago