Ray Vanderhoff

9.5

Exceptional quality!! Blend is primarily Garganega that is rounded out with small amounts of Sauvignon Blanc, Chardonnay and Trebbiano. Pale straw color. Plentiful aromas of tropical fruit, white flowers, wet slate and a light touch of smoke. Flavors of peach, cantaloupe, lemon zest and raw nuts. Beautiful volcanic mineral/saline thread on the long lasting and crisp finish. Medium bodied with a slightly waxy/mouth coating texture. Rich and savory. So hard to put down. Thanking Petey and Kase for selecting this beautiful Father’s Day wine. — 11 days ago

Brandon Boesch

9.3

Great wine! A lighter wine with tons of sour cherry, watermelon, balanced by good earth with forest trees. Excellent with food. Excellent summer red wine. — 3 years ago

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Delectable Wine

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9.2

Limpid, green-tinged yellow. Sharply focused, mineral-driven lemon pith, pear skin and tarragon scents pick up a floral nuance with air. Shows distinct saltiness and sharp focus as well as depth on the palate, offering sappy Meyer lemon, pear and honeycomb flavors and a touch of herbacity. Finishes long and chewy, with the floral and tarragon notes repeating. This wine's intriguing, savory and briny character is pretty wild, and I can vouch for how well it works with raw oysters and clams. In the context of world-class white wines, this one delivers simply amazing value. (Josh Raynolds, Vinous, June 2021)
— 5 years ago

Ryan Judd

9.3

Fantastic wine. Opens up quickly into a light burst of floral notes. Beautiful flavors — 7 years ago

Taylor Rex Robertson

9.5

Velvety notes of crushed dill and raw coconut, with aromas of dry raspberry, crushed red cranberry, and wild strawberry. The fruit takes over the herbal, cedar, and inorganic notes like tobacco as the wine opens. Firm tannin with balanced acid. Just spectacular — 7 years ago

Allison Lyzenga

9.5

Clear medium gold, small bubbles with medium persistence; pronounced intensity aromas of toast, brioche, raw dough, rye bread, whey; dry, medium plus acid, subtle tannic grip on gums, creamy mousse, medium alcohol, medium plus body, medium plus intensity flavors of yellow apple, lemon, lime, rye bread, toast, raw dough, whey, nuttiness, creamy; full body balanced with high acid and medium alcohol, long finish and intense autolytic flavors suggest malolactic fermentation and long ages on lees; outstanding — 8 years ago

Matt Trader

9.1

One of my favorite Burgundian producers. I have to say, the 2012 vintage of this was more bright and in your face with the acidity.. this year however, is MUCH more elegant and Montrachet like. Subtle touches of Oak and Malo, light raw almond and hazelnut tones on nose and pallet, with supple acidity and creamy textures. Golden apple, mandarin orange, lemon juice, crushed rock, crema, butter, raw almond, toasted hazelnut. Absolutely delicious. — 8 years ago

Jordin Page

9.9

This orange fucks. Great tannins and complexity. Funkyyyyy — 9 months ago

Jakub Kalinowski

9.4

Austere yet so elegant. And still so very young. Needs time!
Enticing nose with violets, orange zest, dark cherry, wet slate, smoke, roast, raw beef, cloves & allspice. Evolves as it opens up.
Pure & vibrant on the palate. With fresh, juicy acidity, cool freshness & mineral depth. The tannins are amazing - so polished, finely grained, juicy. Poised, elegant, and yet uncompromising. A beauty & will get even better with some age! Wow! — 2 years ago

Peg

9.1

This year’s white tasting winner. Light, grapefruit forward, quick finish. Very refreshing. Bet it would be good with raw bar. — 5 years ago

Stephanie Schwindel

9.2

Bright. Strawberry, blackberry. Raw. Different and that is why we love it! — 6 years ago

Robert Torretti

9.1

Still young but starting to get into the zone (a 25+ year zone TBH) for Musar. 1998 has a delicious earthy nose of mushrooms, truffles, and a bit of leaves. Palate is a little green about 75-90 minutes after decanting. Works well with a bone in ribeye and mushroom fricassee with raw egg and garlic butter. — 7 years ago

Adam Knoerzer

9.2

South African Nebbiolo that would make some Italians blush. — 8 years ago

Dru Margolin

8.9

Raw is right, wild semi-carb style, low alc, high acid. — 8 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Happy New Year! 🎉🎈🎆🎊 🧨

From Mag. 96 an excellent vintage. Magnum is the preferred storage for Champagne.

You can sense the age from the very first sip.

Nose has a little bruised apple & pear, apple cider, dry apricots, malt, notes of caramel, sugar in the raw, cream, sea spray/fossils, understated lemon/lime pulp, slightly fermented pineapple, white spice, baguette crust, graham crackers, withering yellow flowers, lilies.

The palate is bruised apple & pear, apple cider, dry apricots, malt, notes of caramel, sugar in the raw, cream, sea spray/fossils, understated lemon/lime pulp, slightly fermented pineapple, yellow melons, white spice, baguette crust, graham crackers, hints of understated maple soda , limestone marl, crumbly, moist, white chalk, withering yellow flowers, lilies, perfect, racy acidity, excellent; balance, tension, structure and a smartly polished finish that last minutes and falls in white spice and minerals. — 2 years ago

Byron Hewett

9.0

Solid wine. Flowers, raw almond, hint of bitter on the finish reminiscent of a bit of skin contact. — 4 years ago

Josh Morgenthau

9.3

Heady nose of blackberries, jammy purple fruit, brambly and peppery aromas, and then surprisingly lifted on the palate. Sappy with a uniquely Spanish garrigue quality. Refined in its structure and reminiscent of cru Beaujolais in the realm of brouilly or moulin a vent... but at 15 years ago prices. Such a generous wine! Plenty of freshness, spice and raw pleasure to spare. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.5

Time for dessert!!!

The nose shows; white peach, apricots, dry pineapple, Bosc pear, dry tropical melons, marmalade, honey, orange citrus and blossoms, nuts, toffee, banana peel, burnt caramel, brown raw sugar, baguette crust, soft limestone minerals and floral spring flowers.

The body is thick, gluey and rich and has lots of residual sugar. White peach, apricots, dry pineapple, Bosc pear, dry tropical melons, marmalade, honey, orange citrus and blossoms, nuts, toffee, banana peel, burnt caramel, brown raw sugar, baguette crust, soft limestone minerals and spring flowers. The acidity is beautiful, thick and round. The finish is well balanced and elegant with polish on the finish for days.

Photos of; Chateau d’ Yquem, their tasting room, 1917 bottle of d’ Yquem and botrytis grapes and their barrel room. — 7 years ago

Peter Wassam

9.2

Like a white cake. Lemon zest and raw clam and dill and some tang. Everything- weight, acid, fruit — 8 years ago