Brandon Boesch

9.2

Lovely well balanced sweetness. Light jam, some nuts, good finish. — 17 days ago

Eric Grasser

9.3

Voluptuous and a real treasure. Premier Cru Chardonnay from 2013 pressed and inoculated. Aged 10 years. Very velvety and layered in the mouth showing apricots, honey, white flowers and candied fruits. Great length and complete. — 2 years ago

Bonnie Chu

9.2

With foie gras — 3 years ago

Peter Zandbergen

9.1

Gounel Lassalle - Ratafia. Sweet and welk made, but not my thing — 3 years ago

with Elise

Ceccherini Cristiano

9.0

50% fermented Montepulciano and 50% sour cherry syrup
120g residual sugar
Viscous and still driven from a good freshness
It's all about the visciola, the indigenous cherry from abruzzo that helps making the ratafia as well in the region.
This is fun! — a year ago

Noel Geisen

9.1

Lag vergeten in de kelder maar blijkt verbazend lekker — 2 years ago

Neal Krishna Devaraj

8.9

Very interesting made from combining distilled leftovers from champagne process and mixing with grape juice — 3 years ago

Ayyyy

9.6

excellent full bodied digestif — a year ago

web bond

9.1

Champagne Mousse “La Vie En Meunier” Ratafia — a year ago

Deborah M

9.3

Champagne ratafia was described as the champagne before fermentation. Champagne ratafia is a rare and very aromatic natural sweet wine. Crazy aromatics would be a better description. This wine made me reconsider my “not a fan of sweet wine” stance.

It’s Paris so it’s always going to be about the food and the wine. A rule to remember — when in France, don’t knock the lesser known wines because you may find a gem. Yesterday was a great start.
@Le Bon George — 3 years ago