Jake Hajer

9.1

Cranberry. Tea. Falling baked cherry. Easy to drink! — 15 days ago

Martijn

8.9

This 2019 is a huge step up compared to 17. Good effort! Chapeau! — 3 months ago

with Eric

Jay Kline

8.9

Popped and poured; enjoyed over the course of a couple of hours. The 2012 “Hallberg Vineyard - Dijon Clones” pours a deep, slightly cloudy, garnet color with a translucent core, moving out to a watery rim. Medium+ viscosity with very light staining of the tears and signs of light sediment. On the nose, the wine is vinous with ripe and dried black and red fruits, damp earth, dried flowers and sweet baking spices. On the palate, the wine is dry with medium tannin (integrated) and medium acid. Confirming the notes from the nose. The finish is medium. The fruit is the center of attention here and it’s big, a bit out of shape and at this point, nearly popping buttons. Drink now while the structure is keeping it together. — 4 months ago

Alvaro Bustillos

9.4

Mi cumple@con paul y bibis — 2 months ago

Keith Pajonas

9.1

still too young but has great potential — 2 months ago

Byron Hewett

9.2

Paulee. The elevage here was done by Lucien LeMoine. Very good indeed. — 3 months ago

Shealynn Neve

9.3

Delicious wine we brought back from France! 🇫🇷 — 5 months ago

with Zach

Bob McDonald

9.0

Hospices de Beaune Cuvées are aged (raised) by various Negociants, in this case the highly accredited Australian winemaker, Jane Eyre. The nose is a little closed initially. Might have been opened a little early in its drinking window. The palate shows ripe red fruits (cherry) reflecting the warmer vintage. See previous Delectable note. The following night a peppery note. Luckily I have 3 left. Hopefully this will open up in the next few years and gain some complexity. — 2 months ago

romo

9.2

Called Grüner. Leafy nose, golden color high yum factor. — 3 months ago

Byron Hewett

9.2

We had two bottles and they were both in a really good place. Enjoyed with Beef Bourguignon at Elkstone Ranch in Steamboat Springs. Excellent 7 course farm to table dinner! — 4 months ago