Bob McDonald

9.0

From half bottle. Generally regarded as Australia’s best “sticky “ (dessert style). Colour getting darker (burnished copper). Drank some with plum pudding on Christmas Day and finished it yesterday with Duck Pate and crackers, having returned from a week in Mossman and the Daintree in FNQ. Aromas of Apricot and over ripe pear. A generous mid palate with diminished acid. Time to drink this. Only 10.5% ABV. — 19 days ago

Rodrigo Duarte

9.0

Excelente com churrasco — 9 months ago

Joe Christenson

9.4

Delightful. Toasted almond, brioche, nougat, and some floral yeast notes. Focused. Bubbles still dancing beautifully. Great celebratory champagne. — 2 years ago

Lois Bloom

9.0

Wood Ranch yummy dinner on a very windy night before NY Eve, almost the end of 2025. Thanks to Mitch and Krista for Xmas gift card here. — 22 days ago

Peter van den Besselaar

9.2

Vintage 2018 | much cassis, excellent taste with great structure | paired with duck breast | at Les Rousses — 4 months ago

Dorotea Elisabet

9.5

Bargain prestige cuvee.. citrusy sharp and remarkably lively for a 23 year old champagne. Little yeast and lightly toasted. Foodie note afterward — 7 months ago

with Bee and Noah

Bruce Leboff

9.1

She was a widow so I show respect. Tart Just saying. Very crisp ripe acidity. Nice palate cleanser. — a month ago

with Michael and David

C.C. Fridlin

9.3

Served with dessert at our cooking class in Avignon — 4 months ago

Ellen Shaughnessy

9.0

This went through a hurricane and maybe wasn’t always chilled, during that episode… but still YUM. 👌🏼classic — 9 months ago

Brett Foskett

9.5

Sometimes everything goes wrong on a Friday. And then, you think you fix it, and it goes wrong again. And then it goes wrong one more time because why the fuck not. But then, you get off work, and you come home, and you open a bottle of wine like this, and you realize, work sucks and wine is awesome. — 9 months ago