Donald Williams

9.4

This is how w to make a dinner of leftover BBQ ribs and collard greens really special. — 14 days ago

David T

Independent Sommelier/Wine Educator

9.5

Yeah, this is really good. From one of the grandest Champagne vintages in a 100 years or so.

The nose is extremely complex. Notes of; mixed orange citrus, overripe golden apple, bruised pear, overripe papaya & mango, stone fruit, just a hint of Meyer lemon, brioche, biscuits, baguette crust, ginger ale to gingerbread, white spice, faint sea fossils, understated saline, limestone marl, soft herbaceous, beautiful, powdery chalkiness, heavy cream, yellow lilies, jasmine and spring flowers in a field of greens.

The palate is gentle, micro lean bubbles, amazingly, soft mousse. Just beautiful, orange citrus, overripe golden apple, bruised pear, overripe papaya & mango, stone fruit, just a hint of Meyer lemon, juicy lime pulp, brioche, biscuits, baguette crust, ginger ale to gingerbread, graham crackers, vanillin, white spice, crushed more pronounced sea fossils, understated saline, limestone marl, soft herbaceous, beautiful, powdery chalkiness, heavy cream, yellow & white lilies, jasmine and spring flowers in a field of greens. The acidity is perfect. The finish is excellent with similarities wire to wire. Lasts minutes.

Photos from my October visit to Billecart and my tasting with Mathieu Roland-Billecart. — 2 years ago

Steve Rura

9.6

Wow! This is by far the best Chablis I've had. Amazing white wine. Full at 14.5% abv, and superb with food. Had it with soy-marinated seared tuna steak, mesclun greens, tomatoes, scallions and miso-orange dressing. Great balance, acidity, complexity... everything you're looking for in a summer white. — 4 years ago

Carmen

9.5

Etna Bianco, Tenuta della Terre Nere 2022 from Sicily.
Pronounced lemon flavors and high acidity paired perfectly with cacio e pepe and garlicky greens. — 6 months ago

Daniel Bloom

9.2

N:Big black cherries,smoky, pomegranates, dried wood.
P: Tar, syrupy, campfire resin*, ha, liquorice, black plums, delicious w all day Pasilla, Ancho short ribs and polenta.
Boo Yah!
As this airs, pronounced chocolate/cocoa appears, mouthfeel definitely gets bigger.
Thanks @kerri& Dennis@Sokolinwines — 3 years ago

Ian Wright

8.9

Melon citrus and leafy fuzzy greens. Vibrant — 4 years ago

Severn Goodwin

9.1

Nose has lightly grilled lemon, wet limestone, oxidized green apple peel, minor oak char and vanilla creme.

Palate has day-old lemon zest, yellow apple pulp, dried white florals, slight lanolin and dry earth. Mild acidity, just doing wonderful tonight.

Our last bottle of 2016 😢. Paired great with large slabs of Steelhead trout on the grill, toasted orzo with garden herbs and a wonderful salad of microgreens with early lettuces from a local farmer. Our greens likely to be ready in a couple more weeks. 🤤 I really need a full on greenhouse, a cold frame isn't enough! — 5 years ago

Steven Beishuizen

8.9

On the nose, this is stewed raspberry... On the palate, raspberry, rhubarb, cherry, and beet greens... Medium body and the tannins are quite soft... Pepper in the finish... This feels quite simple, but the peppery finish is actually quite nice. Value. — a year ago

Matt

9.4

Damp earth, chesnut, witch hazel, spring flowers, spring greens, crisp pear, lemon peel, quinche, salted ham, flint, green tea. A riot of acid and waxy chenin richness, impeccable balance. First time getting this wine in the glass with some bottle age 😍 — 4 years ago

David T

Independent Sommelier/Wine Educator

9.3

Stupid at under $40. Buy all you can.

Green & Golden apple, banana, lemon & lime candy, cream, super soft chalkiness, vanillin, fruit blossoms, spring flowers, jasmine caramel notes, honeysuckle to understated honey, with yellow florals, spring flowers with mixed greens. If you are an acid head (like me) it’s perfect. Excellent long finish that is well balanced, elegant, polished and sings persistently for minutes ending in mid white spice.

Photos of; one of their Grand Cru vineyards, likely 40-50 year plus rootstock, Pierre-Yves Colin and library cellar. — 4 years ago