Peter van den Besselaar

9.2

Vintage 2022 | What is not to like? Beautiful smell of roses, pleasant roundness. A low yield - 12 to 25 hl/ha - dessertwine. — 17 days ago

Zeke

9.0

Dope red, with a chill on it was very refreshing, fruity, light bodied. Type of red I love, didn’t taste super dark or overly earthy. Easy to drink, felt simple enough to enjoy w/o knowing much about wine’s. — 6 months ago

Garrath Tonkin

9.5

Tastes like the best of the buttery Chardonnay — 4 years ago

RJ Stefanski

9.1

(Tasted November 2019)
Not your uncle’s Pinot Grigio. Full bodied and luscious with ripe orchard fruit, minerals, and enough structure to keep evolving in the cellar. This was a fun left field bottle to share with wine geeks at thanksgiving. $40

More info: 25 year old vines in heavy clay soil. Pluris vineyard is steep with only one row of vines per terrace for maximum exposure. — 4 years ago

Matt Perlman

9.2

I brought the spice with this red curry situation so this was just the thing. Refreshing with a hint of tropical fruit and slightly inorganic nose, hint of lees — 3 months ago

Pooneet K

9.0

Very nice with the age. Nice mix of flowers, fruit, and pepper on the nose. Quite deep and refined but good acid and a nice finish. — 8 months ago

MK

9.3

Aromas of lycee, pineapple, and citron, strong minerality, wet stone, soft touch, balanced interplay of sweetness and acidity, very long finish. — 4 years ago

Pooneet K

9.0

Perhaps more interesting than good - blend of Riesling, Chardonnay, gewurz, kerner, sauv blanc. Balanced, with good florals, nice fruit and body. Acid a bit lacking, and not quite harmonious. — 6 months ago

Brandon Chew

9.2

Muscled powerhouse of a Riesling — 9 months ago

Jay Kline

9.0

Served double-blind. The wine appears as a deep golden color. Medium+ viscosity. The nose is a fascinating combination of intense honey suckle, orange blossom, coriander, candied oranges, and candied nuts. The palate follows suit with more honey suckle, citrus blossom and a slight nutty characteristic. There is definitely some residual sugar here. There is really good acid keeping everything afloat. The finish is long and short of cloying. Really impressive texture. Based on the color and the somewhat oxidative notes, I figured this had at least 10-15 years of age on it. I vacillated between Sauternes and Riesling…ultimately calling Sauternes from Barsac (feeling as though this was more Semillon than Sauvignon Blanc). I chose, poorly. But the wine is good and it positively begs for spicy Asian food. — 3 years ago