Cathy Levy

9.6

oooh la la! what more to say? — 5 days ago

Stefan Dolhain

9.0

2022 vintage. The back label sends you to the website of Producta Vignobles, a huge coopérative négociant company, the owners seem to be Marie Guyonnaud et Cyril Frémy. 60% Merlot, 35% Cabernet Sauvignon, and 5% Cabernet Franc. Lead pencil and cassis. Medium-bodied, with a pronounced minerality, somewhat hiding the fruit. Good value Saint-Estèphe ( 13 euros in a supermarket ), if a little lean at this stage. Abv. 13,5%. Suffers from the comparison with the 2023 Lilian Ladouys tasted alongside. Better the next day. — 23 days ago

Al Doyle

9.3

From magnum. Wonderful 😍 — 2 years ago

Stefan Dolhain

9.3

2023 vintage. The blends can vary dramatically at this estate. In this vintage it is 57% Cabernet Sauvignon, 37% Merlot, 5% Petit Verdot, and 1% Cabernet Franc. Refined and elegant, with impeccable balance and refined tannins. Another winner from this extremely reliable estate. Incredible value too. Abv. 13%. — 23 days ago

Taryn Walker

9.3

Sweet, but not sugary. Really refreshing. — 3 months ago

Andrew Belzer

9.2

Refreshing! Tropical, boxwood, tight acid — 2 years ago

Jake Perez

9.1

Lovely, no bricking on the edge so it’s not really showing age. Nose is a bit hot still but very fitting the 09’s. It’s secondary for sure on the palate with fruit not overpowering but balanced in with the leather and cedar. Very good for the price point, it is in a good place now. — 2 years ago

Pooneet K

9.1

Could use a few more years or a long decant, but a quite nice Marsannay overall. Quite savory, especially up front, but the fruit does come through as well. Refined with good acid and very drinkable. — a month ago

romo

9.2

Plenty of stuffing here, more than most Bourgogne blanc from over the hill. — 2 months ago

Yan Gagnon

8.9

Fines bulles frisantes pas un léger gaz carbonique, jaune paille, reflets verts. Une salade de fruits au nez, litchi, pêche, fruits exotiques. Une bouche piquante par le résiduel de gaz carbonique. La finale est sucrée. Il doit être bu très froid car en se réchauffant le sucre prend le dessus ce qui agresse et rend ce vin d'apéro et de terrasse perdre tout son charme. — a year ago