Honey sweetness that's not overpowering, a round pleasing body with low acidity, perfect for dessert pairing or alone. — 4 years ago
There’s depth and “cut” to it that invites more comparisons to its Burgundy cousins than its German ones, so give it 30 minutes or so in a decanter before diving in: Serve it at a cool 60 degrees in Burgundy stems and you’ve got one of the most versatile reds for food one could possibly ask for. This will sing with a wide range of proteins, from salmon all the way up to beef, but I can’t resist an old-school Alsatian pairing—tarte flambée. Smoky bacon, creamy cheese, crisp crust…that’ll work for me! Enjoy! — 5 years ago
Very nice Pinot Gris. Very delicate with a touch sweetness. Went very well with fresh flounder. — 6 years ago
Good price point. Sweetness like a dry reisling. Nice fruity notes of pear and some citrus. Pale yellow with mild fruity and vanilla aromas — 7 years ago
Warm, lush, peppery with cherry and fruit. Wonderful wine. — 7 years ago
Delicious pet-nat, from Tabula Rasa's wine flight. Honey, crisp, and so bubbly. The vintner plows his vineyards with horses! — 8 years ago
Vintage 2019 — 5 months ago


Really good bubbly — 6 years ago
Peppery delish — 7 years ago
This keeps impressing, easily comparable to Trimach Cuvee Frederic Emile. Heavy petrol with citrus, but not as much complexity as other Aussie Rieslings. Nice finish but not particularly lengthy. — 3 years ago
Apricots, honey and a touch of citrus. — 6 years ago
Very good. Excellent choice. Jennifer liked it and would get it again but it’s not her favorite. — 7 years ago

熟成を踏んでドライながらに酵母感、旨味が後からさざ波の様に伝わってくる。 — 8 years ago
Ryan Colthorp
Hints of tangerine. Super good. — a month ago