Shivani

9.5

Fruity pear cider. Absolutely loved it — 8 days ago

Byron C Mayes

8.9

Star bright straw gold in the glass. Nose of baked quince and citrus rind. Echoed on the medium-bodied palate with stony minerals and underripe white peach. Firm acidity throughout as expected from this solid Sud-Ouest white. Pork chops, cassoulet, or even light cuts of beef with Béarnaise will pair nicely. Drink now through 2023. — 14 days ago

Shay A

9.5

Last night’s “Evening With Krug” event, where they officially released their 2006 vintage. Beautiful evening with many different Krug offerings paired with a delicious meal.

Very similar to the 167eme in style, showing a relatively fresh and bright style. If tasting this blind, there is no way I could peg this as Krug. In fact, this reminded me of the ‘04 Salon. One of the few vintages where this has more Chardonnay than Pinot (which makes sense based on vintage, and aligns with the taste profile). Extremely youthful, with a sharp, acidic and mineral driven profile. Honeyed Stone fruits up front with a classic chalky limestone and intense core of lemon zest and apple crumble tart. This still has some growing up to do. Great things on the horizon. — 6 days ago

with Jason, joe and 3 others

Meredith Hu

9.2

Olivier Horiot’s new experiment - Val Bazot on red Kimmerigian marl. South facing, 260m elevation, 11% abv, vines planted in 1976, slope 40%. Saline, sea salt, white blossom - fairly floral, saffron, clove, baked apple or pear, tons of crushed stones, slightly yeasty on the nose. Toasty (almost burnt), and sweet vanilla on the mid palate. — 20 days ago

Jodi Suguitan

9.2

@ Breizah in Paris — 3 days ago

with Dani

manyardo lovesall

9.1

this bottle takes me back to Alsace.
i spent a weekend in Strasbourg in 2006 protesting/partying in front of the European parliament that's located there.
no wine was tasted as i sticked to self imported bottle of zubrowka vodka, drops of potent LSD (that were dropped to the tail end of the vodka by a really short vicious smiling man - true story) and local pilsner beer that i remember fondly that's called 'meteor' and came in large 750ml bottles(pretty good ice cold and just ok after the sun warmed up the last 3rd of the bottle).

and now... 13 years later. different tastebuds. but I'm still the same person essentially.

100% pinot gris

off dry officially but feels dry.

14% ABV

pale green 👀

🧀 rind, green apple, pear, very fresh lemon and finely chopped greens👃

full body. I'm guessing the rs helps to build it.
medium plus acidity.

creamy, tart and a bit fruity with added white pepper and maybe even ginger 👄

long lingering pleasent creamy 🎯 like tasty and slightly bitter 🍬

great wine, no doubt about it.
tasty and complex, plays with you and changes every sip, but always superb.

excelent vfm (110 nis). expensive but works hard for your money.

need to try the winery Riesling now.

had it all day on it's own while vacationing.
soft and spicy cheese platter could have helped but I'm too full. — 5 days ago

David T

Independent Sommelier/Wine Educator

9.3

It’s Friday night, time for Champagne. It’s been a number of weeks since we had one of our very favorite N/V Rosé Champange’s.

One of the last nights in the D&S Lounge before we close it up for the season. It’s getting into the 50’s at night with fog hovering. But, it’s 75-77 degrees inside our propane fray. Rainy season is coming as well. 😞

Plate & Bottle dinner tomorrow night. 😋

Have great weekend everyone! Cheers! 🍾🥂

Numerous previous notes apply.

Photos of; the sunset over one of Billecart’s Grand Cru vineyards, inside the House of Billecart and the beautiful manicured grounds of the Billecart Estate. — 4 days ago

David Shaw

9.2

I drink so much local cider in the Pacific Northwest, but it’s good to benchmark occasionally versus the Old World standards. More head on the initial pour than cider in the glass; the head looks more like a malt syrup ale than a clean cider. After dampening down, the cider shows moderate carbonation with steady flow of pinpoint bubbles through ultra clear golden brown. Funk and maybe butter, but a dense apple profile on the nose. Frothy but lightly flavored in the mouth, rich, tending semi dry with a frothy finish. Buttery, malic and slightly perfumed aftertaste. Mild pulp astringency and flavor emerges with repeated tasting. Product is 5.5% alc/vol, unfiltered, unpasteurized. Subtly textured mouthfeel overall and lightly flavored, nuanced and totally delightful, unexpected excellence as it tastes so good in characteristics I did not anticipate it would display. It’s just not crafted as most New World ciders are, in all the best ways. Calling it rustic misses most of the positives, at least of this vintage; there’s much more complexity going on here. Great value and a delightful companion on a chilly early fall evening. — a month ago

Severn Goodwin

9.1

Dinner with friends and extended family, notes possibly...

Prior notes still apply! — 11 days ago

Shay A

9.6

Last night’s “Evening With Krug” event, where they officially released their 2006 vintage. Beautiful evening with many different Krug offerings paired with a delicious meal.

This is based on the 2010 vintage. I believe this was actually my first Krug rosé...and it may have been the greatest rosé champagne I’ve had to date. I was curious how this would taste based on Krug’s style, and the first note that hit me on the nose was strawberry shortcake. A sweetness accompanied by yeast, but the fruit was very pure and clean. Raspberries, red berries, cran-raspberry scone, and delicate rose petals up front before a mineral and limestone streak highlights the finish. Knockout pairing with braised short ribs. — 6 days ago

with Jason, joe and 3 others