Shawn R

9.1

Flamboyant and punchy—-what’s not to like. First time having this producer. The use of oak was a bit much yet with time that will find its place. — 4 months ago

Michael Meyer

9.3

Dark fruited built on an acidic framework with firm but fine tannins. Interesting reductive ( in a good way) for a house that is reputed to use little sulfur. But this 1er has chops for sure (my first experience with Bel-Air), which immediately confirms that its neighbors are all quite “grand”! — 2 days ago

Stuart Pollack

9.0

Overpriced but very good right-bank Bordeaux mixed with the Mediterranean from Limoux. Mostly an excellent expression of Merlot, the Mediterranean provides the entire finish. A little sharp in the finish, but the Rothschilds clearly know what they are doing. I’d like to taste this vintage 5 years from now, as I expecting will be spectacular then. The $50 price tag is a little steep since I can buy a Bordeaux at that price. — 10 days ago

Joel Brunk

9.4

A great blend of these two favorites. Earthiness and red currant are first thing I noticed but with great elegance, great palate weight (not too light or heavy) and just an all around very good wine. — 12 days ago

Pooneet Kant

8.9

A bit confused by all the relatively low reviews here - this is nice. Perhaps a run of bad bottles or something. Pale straw in the glass, definitely the lighter style of white burgundy. Medium minus body, medium plus acid, nice beeswaxy texture and a subtle finish that persists. — 4 days ago

E & K G

9.0

Crisp finish that went well with Chinese spices of Mapo-tofu. Great pairing. — 16 days ago

Peter Sultan

9.1

Gold color fairly reticent nose, probably needs decant but did not. A fave producer. Mostly lanolin, beeswax, medium body. Had with five spice duck. Yum! — 22 days ago

with Owen

Alvaro Bustillos

9.1

Ronnie lowenfield — 2 days ago

Aaron Tan

9.1

Typically, I'd say opening this in the midst of aged greats would be a bad idea (as with what happened to the 16' Vasse Felix Cab Sauv), but somehow this worked... For me, at least. The crowd was pretty much divided though. I thought it was a nice break... A sort of fresh red kabi to cleanse our palate in between reds. But can you even call this a red... Such a delicate colour... It's more like a rosé or orange wine 🤣 red currant, sour cherries, citrus, cinammon, wet stone, a touch of musk. Delicious ploussard! — 9 days ago

Joe Lucca

9.2

Smoke, flint, lemon and salt air on the nose. Crisp minerals, cracked granite, lemon curd. Soft and really well balanced. Solid village level Mersault. — 10 days ago

with Diana