Jay Kline

9.1

This is maybe the first Sylvaner I’ve ever had so this is a new experience and nice change of pace. Straw in color with interesting notes of leather, melon, honey, and lime zest. I’d call this high acid. Natural. Drink now through 2029 and considering the acid, perhaps much longer but why wait, this delivers now. — 2 months ago

Nicolas Bazinet

9.0

Pinot Gris — 5 years ago

Ruby Yao

9.2

2007 very complicated and yet retained its sweetness — 5 years ago

Samuel Dean

9.0

Amazing fruity goodness - perfectly paired with the first fish dish of a 10
Course meal... — 8 years ago

Double Pound

9.2

I dig this wine consistently over the years. Assemblage. — 2 months ago

Sybaritewino C.Lawrence

9.3

Delectable has its info wrong. No Chardonnay or Pinot Meunier. Mainly Pinot Blanc, with the balance made up with Riesling and Pinot Noir. The Riesling lends some electricity via its high acid. Thanks to zero dosage, the wine is crisper than Wyoming winter morning. Much love for this wine! — 5 years ago

with Kn

Joshua Rynderman

9.8

Excellent champagne! Endless bubbles, bright and crisp, it has toasty notes as well as a citrus explosion. — 7 years ago

E Shin

9.1

2012. Excellent — 9 years ago

David T

Independent Sommelier/Wine Educator

9.4

Nose reveals beauty & grace. Sweet & just sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, sea fossils, sea spray, light volcanics, marmalade fruit, Stone fruit with yellow & spring flowers flowers set in mixed greens.

The palate is very full, round, waxy, rich with excellent viscosity. Beautiful mouthfeel. Great time for a bottle. Sweet & just a sour lemons, lime candy, green dominate apples with shades of golden, cream, vanillin, ginger, ripe squeezed pineapple flesh, grapefruit with pith, touch of apple cider, salted caramel, cream soda, healthier honey, sea fossils, white spice with the perfect depth & heat, sea spray, reductive, melted molasses, light volcanics, wet stone, elegant flintiness, marmalade fruit, stone fruit-apricot, nectarines, white & yellow peach with yellow & spring flowers flowers set in mixed greens. The acidity is like a cool stone filled stream. The long, round finish is; waxy, round, lush, with excellent balance fruit & earth, gentle white spice palate heat that persists endlessly. On the long, longboard set, I get soft subtle cream notes of whiskey/scotch w/o any heat. It Hoovers center mouth.

Photos of; one of Dauvisst Cru vineyards, staff caning in the spring, Vincent, Dauvisst and photo of a vineyard that shows every bit of reason why White Burgundy tastes the way it does!

Some producer notes I read. Vincent started helping his father René in 1976 and, during the last decade, has gradually taken control of viticulture and winemaking. For him, the ultimate goal is to harvest healthy grapes that are fully ripe and concentrated which, he declares, can only be achieved consistently by hard work in the vineyard. His passion for wine enables him to put this work ethic into practice with real vigour - close pruning the vines (40 years old on average) during the growing season to restrict yields, hand harvesting at vintage time and ruthlessly discarding any rotten or split grapes. His vinification and maturation methods see him join the small band of Chablis producers who employ oak. The wines are vinified and aged in a mixture of steel vats and 6-to 8 year old wooden barrels. The wood is old and therefore doesn’t stamp any oak flavour onto the wines but does give them an extra depth of flavor and density of body, whilst still retaining their unique identities. These are intensely terroir-driven, mineral wines of such concentration that they take longer than most to reach their best, though they are every bit worth the wait. — 4 years ago

Jen El

9.7

Yann suggested. Delicious!!! — 9 years ago