Brian Hearty

9.5

I think this is the second time I’ve nabbed some precious drops of this digestif from my friend’s liquor cabinet. I love it. So complex and mouth coating. — 9 days ago

Oscar Díaz Maldonado

9.0

Digestive and smooth soft licore — 5 months ago

with Virginia

Josh Morgenthau

9.3

Biting heat. Angry green spice. All the herbs are melded into a single molten flavor. Crazy, beautiful stuff. — 4 years ago

Scott@Mister A’s-San Diego

9.8

NV. Color an impossibly light emerald green. A high, airy nose that flirtatiously disregards the soft tissue of the sinuses and impresses the cranial cavity. Possessing more finesse than should be possible on this earthly planet. The standard green Chartreuse is my fave liqueur but this enters a different dimension. Easily the best liquid or solid I’ve tasted in 2025. 05.05.25 — a month ago

Ian Hamel

9.2

2023/1/1. Rich country Burgundy — 2 years ago

Al Doyle

9.1

Pretty classic 👍 — 4 years ago

Taylor Ray

9.2

Chilled red funk — 2 months ago

KCG

9.5

Le Duc, Paris. — 3 months ago

Andrew Formi

9.0

Perfect for a Friday night after a looong week. Duck, string beans and Leon Russell — 3 years ago

Paul T HB

9.3

Magnum from K&L
Great QPR at $25.00 per mag
Winery notes,

beautiful terroir skillfully worked by Jérômine Paret and Philippe Garnier. Responding to the call of his parents, Jérômine gave up a career as an English teacher to take over the family estate. She then studied business and allied herself with Philippe Garnier, who has one goal in mind: to achieve excellence. She does not regret her choices today and her customers don't either! Thus, the estate evolves each year with new wines and techniques. The organically-farmed vineyards are planted mostly to Marsanne, and this is reflected in the blend, which also includes Bourboulenc, Clairette, Sauvignon, and Ugni Blanc. Fermented entirely in stainless steel and resin-lined cement vats, the wine shows notes of white flowers including honeysuckle, jasmin, and citrus blossom, while aeration reveals secondary nuances of aniseseed, eucalyptus, and hazelnut. — 5 years ago