Shuhui Ng

9.3

Red dates, hawthorn. Cedarwood — 4 months ago

Ed Chin

9.2

I was surprised how much life this has. Tasted like the Chinese haw flake candy which is supposedly made from hawthorn fruit. Well balanced and still had enough acidity. — a year ago

Mary H

9.1

Refreshing summer red, fruity and tart like strawberries, hawthorn, short but clean finish — 2 years ago

Shengli Hu

9.6

Deep garnet. Hawthorn, tart cherry, rose and tar, asphalt, forest floor, dried herbs, sanguine, oregano, thyme, fennel, rosemary. Well integrated acidity and tannins. Full body (14.5%). Great value 😍 called it Barolo La Morra (ignoring the dark color) #facepalm — 3 years ago

Shengli Hu

8.9

Medium minus concentration of garnet color. BRETT. Roasted green bell pepper, tart tomato leaves, hawthorn, iodine, dried tea leaves, oregano, bay leaf, blood/sanguine. Medium acidity, dissolved medium+ tannins, medium+ finish. — 4 years ago

Daniel P. Drake

8.9

The wine of choice tonight I have opened is the 2019 Jean-Max Roger Cuvée Marnes et Caillottes Sancerre. From the Loire Valley Bué, France.

On the nose there is lime, grapefruit, melon, hawthorn, flint and minerality.

On the palate is lime, gooseberry, grapefruit, lemon, smokey flint and minerality.

This wine is light to medium bodied with a fresh clean mouthfeel, medium + to high acidity with a long citrus mineral finish. I hooe everyone has had a wonderful weekend? With the week ahead lets all stay safe and healthy. Nostrovia! 🥂🥂🥂🥂 — 5 years ago

Gaurav Tiwari

9.3

Brilliant! Pale yellow/golden color, medium viscosity, medium alcohol. On the nose, got grapefruit, ripe orange, lemon, hawthorn and hint of earth. On the palate, well integrated with crisp acidity and long mineral finish. Held to its 1er Cru seriousness and deliciousness. Yum! — 6 years ago

Lyn Farmer

9.6

Sensational Champagne with pale gold color and deep autolytic flavors. Crisp ripe apple and lemon, chalky minerality, subtle raspberry, biscuit, brioche, Acacia, hawthorn, and hazelnut with an achingly long finish showing chalk, flint, honey and biscuit. A dazzling match with pan-seared scallops. — 9 months ago

Austin Hohnke

9.0

60% Roussanne, 30% Clairette, 10% Grenache Blanc. Lovely weight and texture with round citrus, stone fruit, hawthorn, vanillin, and a lengthy mineral finish. Elegant with nice complexity. Sustainably farmed. — 2 years ago

Shengli Hu

9.3

Brett and VA, at a good level though. Prune, fig, dried red cherry, hawthorn juice, lavender, rosemary, oregano, basil ash, orange peel, raspberry juice, pomegranate. Slightly mousy. Soft and well integrated tannins. — 3 years ago

Lyn Farmer

9.1

This is a great example of a Village Chablis - Dry with high acidity and plenty of green apple, lemon, green pear, acacia, hawthorn and wet stone. Lovely crisp texture, hint of salinity on the long finish. Good value. — 3 years ago

David Kline

9.5

Lobster shell in roe with Sherry sweetness and hawthorn flower and hibiscus aromas aswim in brewer’s yeast. Phenomenally complex. White and bing cherries with underripe apricot and strawberry, lime and lime again, lemon pith and oil, chalky lemon juices, and scallop shell. Flavors off the chart with the biodynamic touch!
.
.
#champagnemarguet #shaman17 #ambonnay #brutnature #biodynamic #champagne #demeter #bubbles #bringthepagne — 5 years ago

with Courtney, Emily and 1 other

Lyn Farmer

9.5

This Special Club bottling from one of Champagne’s leading grower producers is stunning. All grand cru Chardonnay from Oger, it has pinpoint bubbles and aromas and flavors of lemon, green apple, lots of white flower (acacia, especially), bees wax, honey, yellow plum, hawthorn and crushed stone minerality. Exceptionally well balanced acidity and fruit, the wine is dry and elegant with a very long finish. Just beautiful with a long life ahead, but who can resist this temptation for long? — 5 years ago

Simone Pizzi

9.5

I'm bewitched ! Perhaps it's my Ligurian soul but this wine is just so good. Light maceration for Bosco and Albarola grapes, the classic Cinque Terre blend. The terroir is that of Monterosso. But here, the wine is beyond schemes. The nose is intense and so pure, white and yellow flowers, hawthorn and daffodiles, white and yellow peaches, wild herbs, exotic fruits, very harmonic. It makes me feel like walking the valley of Eden. In the mouth the balance is just perfect, body and roundness, the juice is fruity, mineral and herbaceous, acidic, savoury and persistent. I feel so lucky I found this bottle in the cellar tonight and so grateful to a friend that provided me with this rare bird. To be drunk at cellar temperature, definately not chilled. — 6 years ago

Her Mir Tage

9.6

My Second Encounter with Clos de Tart

The first time I drank Clos de Tart was a 1999 vintage. Back then, I knew nothing about this vineyard. The wine was opened too briefly—still tight and unyielding, with a bold, muscular structure and tannins that felt a bit harsh. It wasn’t to my taste, so I soon forgot about it.

This time, I stumbled upon a 1990 vintage by chance. The label was slightly worn, but the fill level was perfect. After 30 minutes of decanting, the aromas began to emerge. By the two-hour mark, a distinct ‘rouge fragrance’drifted from the bottle—a scent often mentioned by friends who’ve drunk Jayer’s wines. I’d never experienced it myself until now.

The perfume was utterly enchanting:not overpowering, but a delicate, vintage rouge—like a blend of snow cream and the subtle powder used by women in the Republican era. It was neither vulgar nor overly flamboyant, but perfectly ambiguous, lingering on the edge of allure. Captivated, I sourced more bottles of this vintage, eager to see how the next one might unfold.

I saved a third of the bottle for the next day. While the fragrance had faded, the wine held its structure beautifully—a testament to its aging potential. This vintage is drinking flawlessly now.

On the palate, it was luxuriously rich, with a body that defied its age. The color, still a deep ruby with hints of red fruit, could pass for a 20-year-old wine. Notes of cherry, raspberry, preserved fruit, rose, and a touch of hawthorn candy’s sweet-tartness unfolded in layers. The balance was impeccable—like a hidden garden within a Suzhou courtyard, blooming in quiet harmony. The finish carried a clean, lingering sweetness.

This wine was so hauntingly beautiful that it inspired me to write my first-ever tasting note—lest I forget its magic. — a year ago

Mackenzie Svee

9.4

Luminous, golden hue. The nose shows freshness and fruit with notes of lemon meringue pie followed by yellow fruit such as Mirabelle plums. Then, as the Champagne warms up, aromas of plums with slightly honeyed and toasted notes start to come through. The Champagne confirms its richness and volume. The Pinot Noir endows it with structure and depth. Hawthorn and white flower aromas fuse naturally together in a fine acidity sustained by citrus fruit. — 2 years ago

Shengli Hu

9.0

Thanksgiving Paso Robles trip day 0 last stop of the day. Pale garnet. Tomato leaf, (Brett), hawthorn, pure tart sour red cherry. Medium+ acidity, high tannins. Rather elegant. — 4 years ago

Shengli Hu

9.0

Pale garnet, slightly Brett, tart red cherry, black cherry, hawthorn, orange peel, thyme, anise, chalky minerality, spearmint, elevated acidity, high level of gum coating grippy tannins. — 4 years ago

Gene Chow

9.2

Leather and hawthorn notes. Noticeable tannin. — 5 years ago

Jerry Liu

9.4

Started off a bit weak, with a lot of bell peppers and some water taste. After 4-5 hours of decanting though the flavor is very nice. Lots of hawthorn and dark fruits, very saovury and smooth. — 6 years ago