Jay Kline

9.1

Popped and poured; enjoyed over the course of Top Gun. No formal notes because it’s a movie theater and we’re drinking out of paper cups. The 2018 is showing quite well with red berries, lovely florals and spice. I rarely drink the reds from Chassagne-Montrachet; perhaps I should consider it more often? Drink now through 2033+. — a month ago

Sipping Fine Wine

9.0

Pale lemon color, with aromas of citrus, stone fruits and herbs. On the palate flavors of pineapple, peach and citrus with floral notes and slight spice. Medium+ finish, vivid acidity ending with lemon citrus, herb and stony mineral spice. — 6 months ago

Mark Rosse

9.5

Singing tonight! — 8 months ago

Robert Ahlstrom

9.2

Deep ruby medium opacity, wonderfully balanced minerality, bright red fruits, lovely burgundy! — 10 months ago

Rob Kowalski

10

Best Chardonnay ever. Carry’s on to the back of the pallet. Tastes like pu$!$. — 2 years ago

Senator Tommelier

8.9

French pinot. Red fruit with leathery finish. Grippy tannins. — 4 years ago

Severn G

9.2

Physically Distanced 🚧 but Socially Close 🤗 2020 Independence Day Party 🇺🇲 🥳 with several members of our Tastevin crew.🍷 Proof that our palates are wider than Burgundy, outside of sanctioned events.🍾
Notes may be light, scores will be honest. 💯🦄

1500ml — 6 years ago

Pinotman /// Andreas

9.5

Another incredible Burgh. This needs about 12 hours to open up under an argon atmosphere. Before that an 8.7 quite boring and flat . Very dark / super refined cherry notes - Kirsch Brandy aka Schladerer from Staufen/Baden. Port wine on the nose. For Chambolle - Musigny made in 2005 this had too much fruit but now ultra refined tannins - and i hate the word ultra smooth…. — 4 months ago

Wil Chow

8.9

Girl I looooove me a porch crusher bubbly. Bright, Bartlett pear, some apple, bit of metal. Finish is short but whatevs — 4 months ago

Freddy R. Troya

8.9

Montchoisy – Gamay – 2023
Morgon AOC · Beaujolais Cru · France 🇫🇷

Overview
A more structured expression of Gamay from the Morgon cru, known for producing Beaujolais wines with deeper color, firmer tannins and age-worthy potential. This bottle leans into the classic Morgon profile, ripe fruit, tension, and a touch of earth.

Aromas & Flavors
Bright raspberry, cherry cola, crushed red berries, and pomegranate. Subtle hints of dried herbs, rose petal and that signature Morgon mineral-earthy edge.

Mouthfeel
Lively acidity with medium body and slightly firmer tannins than most Beaujolais. Vibrant, juicy and structured, with a persistent red-fruit finish.

Food Pairings
Charcuterie, roast chicken, pork tenderloin, mushroom dishes, grilled salmon, or soft cheeses like Brie and Chaource.

Verdict
A tasty, slightly more serious Gamay that shows why Morgon is considered one of the top crus. Fresh, flavorful, and versatile, great for both casual sipping and dinner pairings. Cheers!

Did You Know?
The soils of Morgon are rich in roches pourries (“rotted rocks”), decomposed schist and volcanic rock that give the wines their distinctive depth and minerality. — 7 months ago

romo

9.3

White WotN. More power and structure than i expected from a C-M. — a year ago

Ericsson

9.1

I always say you have to subtract several points off a JS rating but this one you only have to subtract a couple. This is pretty though: raspberries, jammy, dry and acidic. Balanced. — 4 years ago

vin vin

9.2

Good Pinot. Excellent with pizza — 6 years ago

Jeremy Shanker

Sommelier at RN74

9.3

Still fresh!! — 4 months ago

Jeroen Koenen

9.5

Musty and not very attractive at first. TCA crossed my mind. After aeration, it gets better, yet it never reached the heights it should have. — 4 months ago

Bob Yoon

9.0

Blackberries and…TOBACCO!!!!!!!!!!!!!!!!!!! — 7 months ago

FKA Bilal Zou

9.0

Light, tingly, perfectly paired with spaghetti and meatballs — 8 months ago

Mark Stephany

9.5

Young and only going to get better — 10 months ago

Alvaro Bustillos

9.1

Jesus o jaime c memo bpepe g — 3 years ago

Martijn

9.3

Pairing perfectly with brill fish with truffle sauce and with sauted thymus, veal rib eye with morels/ sauce. — 5 years ago