Matt Waring

9.1

Pineapple, apple, Meyer lemon, and a bit of creamy oak. Not too heavy and not too light. Simply terrific Jura Chardonnay! #weygandtwines — 3 days ago

with Christine

Meredith Hu

9.4

Hand harvest, selection during harvest, pneumatic press for gentle extraction on whole clusters, indigenous yeasts, no sulphur, must settling for 12 hours, ferment in the tank first then transfer to 228L used barrels with malo. Infrequent topping up without sulfur, on lees in old barrels, 18-24 months at least. Lemon curd, yellow apricot, ripe pear, round leesy texture, dried white blossom, white cherry, mushroom, medium acidity, pronounced intensity and length. 13% abv. — 16 hours ago

Meredith Hu

9.3

Same vinification as Sous Curon except fermentation in tank at temperature below 22 Celsius by cooling coils. Lifted aromatics of tangerine, dried pear, lemon zest, mushroom and crushed stone, lemon rind. Searing acidity 13% abv long finish. — 16 hours ago

Lorena Jordao

9.4

Horse stall, earthy to the max. Simply amazing — 8 days ago

J. Kim

9.2

Zero sulfur, super pure and flavorful. Fully developed and integrated. — 21 days ago

Meredith Hu

8.9

La Tournelle VdF Cul du Brey from Syrah Petit Beclan Trousseau. Pomegranate, cranberry, lavender, violet, rosemary, leather, tart cherry, red plum, sanguine. Medium+ acid, medium- tannins. Destemming, light pressing, macerated for 10-30 days with treading twice a day. Full malo, native yeasts, fermentation starts in temperature controlled stainless steel tanks then transferred to old barrels to rest for 8-18 months. — 16 hours ago

David Nicewicz

9.3

Savagnin varietal wine - lovely highly oxidized and saline with strong apricot and honey notes. Well balanced and excellent finish. Really fantastic wine with seafood. Would be fun to see what this is like in a few years... — 3 days ago

Peter Sultan

8.9

strikes me as a quite civil, middle of the road Ploussard- quite good but nothing special. Has the peppery, light touch, which I adore — 25 days ago

J. Kim

9.0

Distinctive aromas and minerality, super purity — 21 days ago

Meredith Hu

9.0

Trousseau on gravel. Southern exposure, hand harvest in 20kg trays with sorting table. Destemming 100%, by hand, light crushing, 10-30 days maceration, pigeage once a day, pumping over first three days in open cylindrical vessel, spraying of cap the following days, native yeasts, malo in vats for 12 months, bottle with no sulfur but CO2. Tart and dried red cherry, raspberry, lemon, def Brett and VA, high acid, dried herbs, leather and mushroom. — 16 hours ago