Jay Kline

9.5

Opened prior to dinner and enjoyed over the course of a few hours. The 2011 pours a bright gold color with medium+ viscosity. On the nose, the wine is developing with gorgeous notes of ripe and tart orchard fruit: bruised Golden Delicious apple, lemon drop, marmalade, white flowers, a whiff of clove, Marcona almonds, lanolin and minerals. On the palate, the wine is dry with high acid. Confirming the notes from the nose. The finish is long and the texture is wooly. Weeeeeee!!! A special bottle that’s drinking so well at the moment. Drink now with patience through 2036. — a month ago

Matt Perlman

9.2

This was a by-the-glass favorite at the Loire property where we stayed. Biodynamic Pinot d’Aunis. Lots of wild red berries complicated by earthy, peppery and floral tones — 3 months ago

Nick DiSanto

9.1

Western Reserve Wines $25e — 3 months ago

GaryWEdwards

9.3

Beautiful silk in a bottle that has developed into a nice expression of Chambertin — 4 days ago

Dominique Devlin

9.3

Tasted during WSET Level 2 class on 6/9/2025. Very good. Fresh black and red fruit flavors. — 24 days ago

Marc Garneau

9.1

Bon champagne, plein de bulles fines, goût équilibré entre sec et sucré. — 3 months ago

Jose Lorenzo

9.6

2002. The year she said yes 23 years ago today!! — 5 months ago

Brandon Boesch

9.4

This was very well balanced. The nose was beautiful with flowers and tropical fruit. Great mouthfeel and not sweet tasting. It was perfect on a hot humid day. — 16 days ago

Jeremy Shanker

Sommelier at RN74

9.0

Kbbq wine! — a month ago

Jay Kline

9.2

Presented to me blind at Tasting Group. The wine appears bright yellow with medium viscosity; no signs of sediment, gas or particles. On the nose, the wine is developing with ripe orchard fruit: stone fruits, lemons, white flowers, lanolin and minerals. On the palate the wine is off-dry with high acid. Confirming the notes from the nose. The finish is long and full of character. The alcohol is medium+. Initial conclusions: this could be Chenin Blanc, Riesling or Chardonnay from France, Germany or the United States. But I didn’t get any petrol so I eliminated Riesling and I don’t think you could get the balance of fruit and high acid from California Chardonnay (and the oak would probably be so pronounced). So I called Chenin Blanc from France, from the Loire, Vouvray Demi-Sec. Well…I should have known this could be Joly! Close…but some miles away from each other and I’d like to have the confidence to call producer in this case. Drink now through 2034. — 4 months ago