Peter van den Besselaar

8.9

vintage 2025 | My weekday white for all purposes | Crisp, fresh, to drink without thinking but still a tremendous pleasure 😉 today paired with pasta and sea bass | from a cooperative that does a good job — 5 days ago

Tobin Spratte

9.1

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

Malcolm Trimble

9.4

Beautiful golden color. Intense fruit on the nose followed by the same on the palate-lychee pear melon honey. Touch of sugar. A great Alsace Gewurtztraminer!! — 5 years ago

Sam Friedland

9.0

Very nice Pinot Gris. Very delicate with a touch sweetness. Went very well with fresh flounder. — 7 years ago

Bob Benson

8.9

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

Emily Virgil

9.7

Superb savoie. Another North Star 🌟 — 8 years ago

JKT

9.2

At Cindy’s with Fing. Mistaken bottle. Golden color, clearly aged with touch of oxidation but lots of complex aromatics. Excellent — 2 months ago

Jenks

9.1

Very good for $25. Juicy orchard fruit, nice acid, pounder. — 2 years ago

Martinez

9.3

Elegant nose with citrus (lemon, orange zest) and petroleum, rubber notes. Medium-bodied, mineral — 4 years ago

Claire

9.5

Really good bubbly — 6 years ago

Alan Weinberg

9.3

awesome as always. — 7 years ago

John Krouse

9.3

Warm, lush, peppery with cherry and fruit. Wonderful wine. — 8 years ago

Chris

9.5

Citrus, a little sweet but a good dry white wine — 8 years ago

Ryan Colthorp

9.1

Hints of tangerine. Super good. — 3 months ago

Jake Hajer

8.9

Simple yet tasty toasted apple. — 5 months ago

Kristen Grimes

8.9

Honey sweetness that's not overpowering, a round pleasing body with low acidity, perfect for dessert pairing or alone. — 4 years ago

Steven Schmitt

9.3

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

Tegan Marriott

9.2

Herbal honeydew, jasmine tea, the acidity grips your taste buds and won't let go. Good length, a beautiful Loire sauv Blanc! — 7 years ago

Lori Haughey

9.0

Peppery delish — 8 years ago

Iain Newton

9.0

Beautiful and light with Vietnamese pork. — 8 years ago