Rufus King

9.0

Crisp Italian sparkling white, served with Norumbega oysters at the Caring Community Cuisine Café (fka Musette), Cape Arundel, ME — 12 days ago

Jake Hajer

9.7

Don’t think this is the same sku…this is vintage- this out of Magnum. 2005 and disgorged date was 8/2022. 17yr on lees!! This wine was incredible. Rich, deep and leesy without being overblown or nutty. The color was great. Brilliant hay. In a line up of amazing, rare and prized wines, this was the wine of the night and made everyone pause. — 6 months ago

David T

Independent Sommelier/Wine Educator

9.3

What I didn’t realize until this week is when I bought this 2013, Sofia & I tasted this with Roger in his cellar before it received the label shown in this post in 2015.

This was $25 on release and it is beautiful tonight as it was last weekend.

Ripe, juicy; blackberries, black raspberries, black plum, purple fruits, blueberries & some dark cherries. Grilled meats, light black pepper, dry galet stones, spice, dry top soil, dry tobacco, used leather, slightly moist volcanic mineral mixed w/ clay, sandalwood, dry & withering dark, red & purple florals, rainfall acidity, a well balanced, nicely structured, beautifully tensioned, balanced, elegant finish that last two-minutes and lands on minerality and florals.

Photos that Sofia & I took in 2015, wood vats, my backside looking at cement tanks, estate vineyard and their facility building. — 8 months ago

Jay Kline

9.2

Popped and poured; enjoyed over dinner at Yoshitomo. The 2006 continues to show well, pouring a lovely straw color with a persistent mousse. On the nose, the wine is developing with a mix of apples, yellow tropical fruits, lemon curd, brioche, and nuts. On the palate, the wine is dry and the dosage brings balance with the acid, which is high. The finish is medium+. So lovely to drink right now and this could be said for a lot of 2006’s at the moment. Drink now through 2036. Disgorged in 2018 if I can read the code correctly. — a month ago

Some Dude

8.9

Wonderful! They talk about Champagne that “belongs on the dinner table,” and this is one. We paired it with a Korean roast pork (Bo Ssam) and it was magnificent. Bright and powerful, it was the perfect fool for the rich and delicious pork. I’m pretty sure it would be just as tasty if you drank it on its own! — 6 months ago

Matthew Malone

9.4

San Sabino opening — 9 months ago

with Lora

Charlie Tapp

9.1

Raspberries, rose petal and leather. — 9 months ago

League of Pretentious Gentlemen

9.0

Instantly likeable. Was a friend's introduction to Cotes due Rhone and it did not disappoint. A good example of the wine region. — 2 months ago

Jane Nuss

9.1

Pale salmon. Strawberry, peach, citrus, watermelon on the nose. Cream and nutty flavors on the palate. Light body and balanced acidity. A smooth and refreshing summer rosé.

Visited Château Minuty last summer. They offer fun, walk-in tastings right outside of St. Tropez. — 5 months ago

Shay A

9.3

I’m at 92-93 here, but this is absolutely going to improve. I should have bought more than just a couple!

Paul Dethune champagnes are quickly becoming a favorite of mine. This cuvée is 50/50 (Pinot noir/chard), with 30% coming from their Solera dating back to the 70s.

I’ve said that I feel Petit & Bajan are the equivalent of Bollinger Special Cuvée in grower form, but I stand corrected. THIS is Bolly SC with a grower champagne vibe. Gold in the glass. Aromatics of lemon cream, lemon croissant, golden raspberries, and honeycomb. On the palate, it has the toasted Bolly profile but it’s dialed back a touch…feels more focused. Less expansive, but there’s added power here. Beautifully balanced with the sweet (the fruit, not the dosage) and savory (honey roasted cashews, sea salt). Imagine Bolly SC and a CHeidsieck Blanc de Blanc…you’ve got this. Loved it. — 8 months ago