Adam Shaylor

9.4

You haven’t lived until you’ve had a peak season pear from Catalunya. Fortunately, someone put it in a bottle. — 4 months ago

Brandon Boesch

9.2

Lovely well balanced sweetness. Light jam, some nuts, good finish. — 8 months ago

Ayyyy

9.6

excellent full bodied digestif — 2 years ago

Bonnie Chu

9.2

With foie gras — 4 years ago

Dasha

9.3

Amazingly fresh. Blocked ML. At a great drinking spot. Crispy, crunchy red verging on brown apple skins. Kirsch / ratafia nose, ginger and the right oxidative sprinkle. Persistent, mouthwatering and punchy finish. Candied ginger, parsnip / celery with air. — 6 years ago

G Faul

9.2

2003 (120 cases lost by bond warehouse 10 years ago and recently refound) — 8 years ago

Martijn

9.2

1996 vintage on 16.3.18
Golden color. Almost syrup style with tropical fruits (pine apple, mango) and lime, orange. Nice mouth feeling and good balance in sweet, acid and bitter. — 8 years ago

Inseon Hwang

9.5

CQDQ vanilla apricot — 4 months ago

Matthew Davis

9.0

So good!!! Golden raisins, fig, maybe some pecans or toasting almonds. Not too heavy or sharp in the mouth. — 7 months ago

with Navin and Elizabeth

web bond

9.1

Champagne Mousse “La Vie En Meunier” Ratafia — 2 years ago

Neal Krishna Devaraj

8.9

Very interesting made from combining distilled leftovers from champagne process and mixing with grape juice — 4 years ago

Michael Schamis

9.4

A spectacular ratafia. Gently sweet with beautiful richness and wonderful depth without any heat from the fine de Bourgogne. — 7 years ago

with Jeffrey and Kati

Severn G

9.1

1 May 2018

Dry rosé, not imported to the US. Very fun.

Photos of their cellar holding close to 60,000 bottles, intimate. The barrels next to the moldy walls hold their Ratafia de Champagne, amazing stuff...One bottle will be coming back stateside with us. — 8 years ago

Pinotman /// Andreas

9.2

Nice dessert wine - limit notes. Unique from Champagne - Pinot Meunier. 18%. Seemed to have mostly sweet plum notes with well balanced acidity. — 4 months ago

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! — 2 years ago

Noel Geisen

9.1

Lag vergeten in de kelder maar blijkt verbazend lekker — 3 years ago

Brian Hearty

8.9

N.V. Dessert Wine. This was the D.H. Lescombes Ratafia. Sweet and honeyed. Very good. — 6 years ago

Lee Pitofsky

9.3

Complexity, refinement and terrific acidity, tangerine marmalade, wildflower honey, apple cider, intense and beautifully textured finish. — 7 years ago

Jusden Aumand

9.2

Blanched almonds and caramelized sugar — 8 years ago

Tristan

9.0

Like port and champagne had a baby — 8 years ago