Brett Francis

9.5

This was fantastic, strong, and yet still seemingly understated. Although I am no fortune teller, this seemed strong and young. I couldn’t place all the flavors I experienced, but to my palate there was raspberry, blackberry, smoked meats, soil after a rain, and portobello mushroom all matched with a beautiful color to stare at between sips. Long pauses to enjoy the long finish. — 3 months ago

Pooneet K

9.1

Quite nice. A good value when I bought it and even better now as it’s going for $19. From the owners of Poggio di Sotto which we had the good fortune to taste at recently. Quite complete. Tannins at this point are still pretty forbidding, but at this price a good one to stock away for the future. — 2 years ago

Amanda

9.5

Easy to drink and delicious. I drank a 2020 vintage. — 2 years ago

Nicole Tyler

9.6

Very smooth notes, not heavy. Pairs well with anything. Nice red! — 3 years ago

Ian Hamel

9.1

2023 fall. Prices are creeping up and up, but this still is worth it for me — 4 months ago

Jay Kline

9.4

Opened a few hours before our meal; no formal notes. This is the second time I’ve had the good fortune to drink the 2012 Barolo in the last two years and it remains a beauty in her prime with gorgeous red fruits, roses, hot metal, mushrooms and orange zest. Fabulous structure. Finish is long and saline. No sign of letting up anytime soon and looking back at my previous notes, I can't say there has been too much in the way of evolution either. Stunning pairing with Morgan Ranch filet. Grazie Tim! — a year ago

Ian Hamel

9.0

2022/2. This was the first bottle of this that I’ve had that seemed like it might be closing - if only a bit. — 2 years ago

Zita hunt

8.9

Not complex but very enjoyable. — 3 years ago

Severn Goodwin

9.2

Annual Fall seclusion at our cabin in the Rangeley lakes region of Maine.
(Notes this year were avoided, but scores are honest.) — 6 months ago

Josh Morgenthau

9.6

The 2020 version of this cuvée once again notches into my top white wines ever. Elements are in balance and working with vim and vigor. Body is full, acid is bright and crystalline but somehow tender (that’s relative - it is still scorching). And the texture is world class. The floral and confectionary perfumes that emerge in time layered over wool and slate simply steal the show.

New Year, and let’s be honest the world seems to be hurtling past the point of no return into a black hole of shit, but I’m thankful for Roches Neuves / Boudignon / Huet / Closel and the other guiding lights of Loire Chenin, making what I maintain is some of the best wine on earth and selling it for a pittance (even at $80 this is a value) Until everyone else wises up, I will just be over here with my other Chenin zealots (here’s looking at you @Peter van den Besselaar ) nursing bottles of Saumur, Savennieres and Anjou and laughing at our good fortune. Not dry, #cheninjanuary — a year ago