Scott@Mister A’s-San Diego

9.1

2025 vintage. A total swap meet of white grapes involved. Medium body. 4.15.26. — 2 months ago

Alex Tokarev

9.0

Хороший фанк. Ярка кислотность, квашеная капуста, лимон, персик — 3 years ago

Ginny DeLacey

9.0

Lovely, subtle orange-ish wine. Not too funky. Drank in New Orleans. — 3 years ago

with Joseph

Rose Martin

9.5

Really interesting 50 yr blend at Opera restaurant in Stockholm — 4 years ago

Jakub Kalinowski

9.0

A nice, unconventional Muscat - skin contact, 10% with stems - going in the orange direction.
Exoticly expressive yet without an explosion. A touch of restraint + some hay, herbs, a hint of mushroom.
On the palate this is firm, with some tannin, juicy, zingy acidity and great character. Rich yet fresh. Good precision
A lively & lovely wine. — 4 years ago

Emily Kresie-Harrington

9.1

2018 vintage. Less aromatic than I was expecting, but maybe because it's got a couple of years? White grapefruit, chalk, white strawberry, lemon pith, green grape, white tea. Tasty and refreshing. Would appeal to Sauv Blanc fans. — 5 years ago

Ron from VA

9.1

This is my second review of this build from the fantastic 2017 vintage… 46% Muscat Ottonel provides sturdy viscosity while 22% vermintino + 16% Viognier + 16% petit manseng energizes the acid and structure. Altogether elegant while the acid from 2 1/2 years of bottle aging is weaning a bit… It provided beautiful lime sweetness and verve when paired with our caprice salad on baguette. Opulent floral nose and elevated mouth feel make for a very distinguished build… On par with some of the finest Rieslings on the East Coast for reference.  — 6 years ago

Peter van den Besselaar

9.0

Vintage 2021 | paired with chickpeas salad — 8 months ago

Peter van den Besselaar

9.1

Vintage 2021 | 45 Chardonnay, 45 Pinot Blanc and 10 Welschriesling | 8 percent alcohol, 101,8 rest sugar g/l | great tension in taste, wel balanced | at a price that is a steal | very interesting wine for restaurants — a year ago

Ely Cohn

9.2

I loooove to look to Chartreuse for color references because it's a hell of a pretty shade. But its a prettier, maybe legendary taste and smell and this little humble library Muscat from Oregan has two copies of green ferry DNA.

Vegetal peppery herbs - arugula, sage, thyme, lemongrass, mint, marijuana, pine. Wild flowers and candied orange liquor. Perfumed green vibes with sweet undertones.

Familiar, complex, mystical magic. — 3 years ago

Daniel M

8.9

The nose is made of lemon zest, pear white flowers, a petrol thing too. I could have mistaken it for a Riesling somehow. When tasting it there is no way to mistake it for Riesling. This is dry Yes, but there is a viscosity too it, a matter, that could be only encountered is a very sweet wines. Some lemony, zesty and pear notes, a good width, that cushiony, viscous mouthfeel that makes it very soft, a good acid drive too, yet not that strong but taking some momentum to power some freshness into the finish. This is good stuff! — 4 years ago

Nick M

9.2

This wine is wild! White/orange blend with 32% Pinot Grigio, 29% Chardonnay, 14% Sauvignon Blanc, 10% Muscat Ottonel, 8% Gewurztraminer, and 7% Tocai Friulano. Some of the grapes see skin contact. We had it with falafel, and it was great. I think you could serve this with any kind of Middle Eastern food. — 4 years ago

Severn G

9.0

Wine 1/12 (Gemischter Satz)

Nose has pear, wild yeast fermentation, pineapple core, cold orange slice and minor apple cider.

Palate has cooked pear, mild Saison-esque notes, cold pineapple, dry minerality, peach peel, nice acidity and a medium finish.

Once again it is notable that I have made one full trip around the Sun earlier this week. We had our small, social bubble team to the house for celebrating my getting older and somewhat less flexible in advancing age...Whatever will be done when I creast 50? Well, at least it's several years until needing manage that concern.

We enjoyed well-salted Ribeyes (Kinderhook Farm - Valatie, NY, prepared 48h in advance), turning to a beautiful medium-rare after a mere 12m of grill time and smashed, small red potatoes with capers (yeah try it, don't judge me yet). None of the bottles were particularly planned as 'steak wines'; we didn't care as it really was a wine nerd-fest of grapes/regions, from Burgenland, Austria to Brittany, France. Wine and food were on individual plateaux today. This was the vom Boden Spring Experience case, expertly curated by Stephen Bitterolf, and well received by our tasting crew. — 6 years ago

Kristen Grimes

9.8

Alpine flowers on the nose, rounder on the palate with lemon and lime citrus, ripe nectarine, and gravelly minerality on the finish. Yum!!
50% Grüner Veltliner, 40% Welschriesling, 10% Muskat — a year ago

B A

9.0

Salty preserved lemons and honeysuckle — 2 years ago

Ariana Marinescu

10

Currently my favorite wine. Not having headaches after drinking it — 3 years ago

Michael Wilson

9.0

Really surprised to find this at the local wine store — 3 years ago

Pinotman /// Andreas

9.1

Ok please don’t like this yet. This needs to be fixed. Funky town for sure. I would say Parmesan cheese. Soon more….Really crazy stuff! Well Kombucha, like quite acidic and astringent, buttery, nose, Muskat - orange blossoms. So much fun but obviously you have to be crazy to ask for this and drink it - even the staff at the restaurant hesitated. — 4 years ago

Roland Fleck

9.4

Absolutely stunning ice wine. The sweetness honey and rich. Delicious and such a beautiful colour — 4 years ago

Milos Milosevic

9.0

Fantastic! Accompanied with octopus, a real treat! — 6 years ago

with Lana