2013 Vintage. O Chateau wine bar in Paris — 3 years ago
Best Gewurz that I ever drank. — 5 months ago
2018 vintage, deep gold color, honey, petrol and peach on the nose. Medium plus acid, taste of pineapple, exotic fruit and honey. Creamy and vibrant. It reminded me of Sauternes but dry. — 2 years ago
I love trying Pinot Noirs from Alsace. Talk about a quest for the Holy Grail. Nose is a bit muted, but shows tangy red berry fruit, mulled spices, vanilla, and warm, moist gravelly scents. In the mouth it’s concentrated but not heavy, with very clingy flavors ranging from dark cherry to savory and pleasantly-roasted root vegetable notes. Tangy acids. Very subtle and unique, and it goes well with the artichoke/bacon quiche tonight. — 3 years ago
Very good, near entry-level Champagne quality. Fresh lemon zest on the nose, more lemon on the palate with a creamy texture. Slightly nutty finish with little sweetness (true to extra brut). Bubbles are a bit intense - prickly and carbonated. Nice. With miso salmon, asparagus and rosemary potatoes. Holds up well with food. — 7 months ago
100% pinot gris, one month skin contact. Translucent. Grippy grapefruits. Resonant. — 3 years ago
Light and easy red with fruit and bit of earth and effervescence. — 3 years ago
David White
Fabulous layers of silky tannins burst onto the palate with rich berry flavours
Consistently rated highly (97 & 98 pts) by Western Australian specialists it is probably little known outside Australia.
It’s from Franklin River and not the better known Margaret River region.
Named after the winemaker responsible for 51 vintages of this masterpiece it’s a testament to his craftsmanship.
The 2021 is James Halliday’s Australian wine of 2025.
I think this is better.
— 3 days ago