Byron Hewett

9.1

Excellent value for $$. No malo. Crisp and fresh. Lemony and minerally. — 3 months ago

Roberto Carli

9.5

Chablis-like restraint in a very good way. Nose is tense, citrus and lots of limestone, an almost reductive floral nose and a touch of silky softness to balance. Acidity is high but not crazy, strange considering the house style is supposedly to inhibit all malo. Great stuff, I want to drink lots of it — 2 years ago

Alisa P

9.4

Full, delicious, and a little funky — 3 years ago

Shengli Hu

9.1

Pale straw, saline, osyter shel, lees, kefir lime, candied green apple, mushroom, used oak, full malo, 11 months in barrel, whole cluster no destemming so that quick extraction of must. Creamy and round on the palate. Med acid, med+ body, intensity, and length. — 4 years ago

Shengli Hu

9.1

Yellow apple and green apple. Cream soda, vanilla pod, basil, medium acidity. no malo, aged in 80 years' old foudres <300L with thick tartrates. 15-16 inches of rain that year (2017). — 2 years ago

J. Kim

9.0

Almost flawless and absolutely at its peak. The oak and the malo conversion is perfectly executed. — 3 years ago

Stephen Redenbaugh

9.1

Medium gold in the glass. Reticent nose, round malo richness on the palate. Ripe pear and sweet red apple notes.., just enough acid to keep in interesting. Riper that I usually expect from Oregon at 14.2... this is no Chablis! Wine works well with food , but more reminiscent of Sonoma than Willamette. — 4 years ago

Jordan Costello

9.1

Crisp and tart. Nice malo crispness. Still fresh for V19 — 2 years ago

Matt Perlman

9.2

Has evolved splendidly—rich and slightly unctuous, lemon curd, wet stones, judicious toasty hazelnut and vanilla, but the blocked-malo style gives it plenty of zip — 2 years ago

Jake Hajer

9.0

Fair amount of Malo. Buttery. With well balanced oak. Pineapple, vanilla. Medium full bodied. Almonds, custard. Will age well. — 3 years ago