Peter Sultan

9.3

Broke out one of my cellared Raffaults for my homeboy who graced me with a home cooked Tuscan styled flank steak w rosemary & arugula, as well as Israeli cous cous w chickpeas, charred tomatoes, feta, & herbs. Light Cadmium red hued & strong color though ( good cork- not a guarantee w Raffault!); dense Hibiscus, fresh raspberry & some bramble on nose; on palate very clean & smooth mouthfeel, with the initial flavors repeated but a deeper blend of red fruits & a stronger presence of under brush. Super fresh & integrated. Elegant, & the Burgundy echo was hard to ignore. Not Uber complex but not monolithic either, which this line of Raffault can be in its youth ( or as it ages). Very impressive, & accessible now. Curious how my ‘02 & 07s will fare… — 4 days ago

with Owen

Jan A

9.4

Just love the piercing acidity of these Huet wines, yellow chamomile flowers, hey and the precision of the whole thing together. — a month ago

Jen

8.9

A bit too oaky for me — 14 days ago

Jay Kline

9.4

A buddy brought out this bottle of 2010 Clos de la Coulée de Serrant to help toast a great achievement this past weekend. One can probably imagine my excitement as I’m a massive fan of these wines by Nicolas Joly. However, I feel compelled to admit that these wines are not for everyone. They vary wildly from one vintage to the next and there can often be quite a bit of bottle variation to boot. None of this has swayed me from my position; that these are amongst the most exciting, singular expressions of a place that I have ever experienced.

Popped and poured. The 2010 pours a deep golden color with medium+ viscosity and no signs of particles or gas. On the nose, the wine is redolent of white tree flowers, desiccated apples and apricots with orange marmalade, honey, lanolin, marzipan and light clove. On the palate, the wine is dry with borderline high acid that is somewhat masked by the equally high alcohol (15%). Confirming the notes from the nose. The finish is long and remarkably rich with wooly, unctuous texture. The high alcohol only becomes apparent as the finish lingers but there is so many other more fascinating things for me than to get distracted by it. Is it oxidative or not? That’s an argument that other people can have. I’m content to simply appreciate these wines for what they are. You can drink these now but knowing how these react favorably to air, it’s probably best to open it well in advance and probably even better to decant. Otherwise, I would expect sound, well-stored examples to live through 2040. — 11 days ago

Julia Geisler

9.3

oh wow 😍 maybe I’m becoming a Loire Cab Franc girl — 25 days ago

James Everhart

9.0

Reliable, balanced acidity and fruit. $22 on March 2024.  — 21 days ago

Brad Jensen

9.4

Beautiful grassy nose, with hints of pineapple, lemon pledge, and crushed limestone. Beautiful hay color, slightly oily, mouth coating texture on a medium body. Palate is silky, with notes of lemon, bright pineapple, and creamy citrus, with notes of vanilla and slight fresh cut hay on the finish. — 2 days ago

Turd Ferguson

9.1

Day 2 transformation. Pure gravel dust on the nose. Much more suave mouth feel. Mineralality. Raspberry. Dark fruits, and a little bret. Light to medium body. Cellar temp it’s really nice. — 21 days ago

Matthew Cohen

9.2

Lemon soda on palate. Delicious. Mineral. Bright. Not super complex. Long. — 24 days ago

Ron Siegel

9.4

Focused, linear, saline, racy with good mineral & acid — 21 days ago