Miki Kawasaki

9.2

Sweet AND sophisticated. This one will satisfy the average rosé crowd and wine geeks too. — 2 years ago

Lee Pitofsky

9.7

A stunner. Power, intensity and flat out electric with dazzling complexity. Shows an intense seashell minerality, salty seafoam, rock moss and stone fruits. Absurdly long and concentrated finish as it coats the palate with seashell and ocean mist. Wonderful. — 4 years ago

Christine Havens

9.0

The Fleur de Mer Côtes de Provence Rosé 2016 is fresh and genial, expressing a lovely melange of chilled melon, raspberry sorbet, turbinado sugar, and line dried linen. Lean on fruit, but generously framed in minerality, this pretty Provençal pink has an underlying structure of wet chalk and limestone that seemingly closes in on and eventually eclipses delicate fruit notes on the palate, leaving a comet's tail of seafoam and wet shell. Sample — 8 years ago

Christine Havens

9.5

I found myself seated next to Claude Giraud on the final morning of #IPNC. I interviewed him the day before about his research, which made this bottle all the more special. Precise, the very picture of lightness and energy, with the nose and palate conjoined in exquisite harmony. Argonne 2004 expresses lilting white flowers, croissant, dried honey, and pear galette, it feels airy and weightless despite a rich, golden-robed backdrop with a finish of seafoam and candied grapefruit peel. — 9 years ago

Jeroen Koenen

9.0

Lime peel plus that saline/umami flavors of oysters and seafoam, and lots of mineral and crystalline nuances (iodine, chalk, wet granite). A distant touch of wet wool? But... that could have been triggered by the name of this wine, as well.. 🙂
Tight and nervous at the moment, this wine seems to fill in that spot in the chablis-vouvray-mosel triangle, of which I even wasn’t aware that it existed..!
Very pure, elegant and filigreed now, but I expect it to be slightly more espressive in a few years’ time.
— 4 years ago

Marissa A. Ross

Wine Editor, Bon Appétit

9.2

Ahhh like a baked pear Atlantic pie!!!Pears, apples, a bit of pineapple, with bright lemon with the minerality and texture of a seafoam crust. Super sexy, sad I opened it for a piece it didn’t quite work for instead of saving it for a special evening. 😏😉 — 7 years ago

David Lincoln

9.0

Bouquet strongly resembled a Sauternes: mango, apricot, honey, vanilla, and almond. The color is brilliant gold with seafoam green edges. Good balance of acid and tannin. — 9 years ago

Jeroen Koenen

9.2

So singular..., complex and intriguing.
Lemon oil, oystershells, seafoam, mossy rocks, iodine and peat (!).
How often do you sample an aged Muscadet..?
Neverending education...! — 4 years ago

Vanessa

8.9

Pic #2. 2018 Teutonic Wine Company “Seafoam” Oregon. Pinot-based rosé wine with a pale salmon hue, and lively notes of plum, apricot, and peach, balanced with moderate acidity to lend structure on the palate. Paired with a lovely hiramasa crudo bathed in a plum aguachile, with kohlrabi, fresh plum, and celery. #teutonicwinecompany #oregonwine #rosewine — 5 years ago

with Deked1

Christine Havens

9.1

WOTN, tasted at a recent Wines of Alsace media dinner. If ever there was an example of a pitch-perfect Pinot Gris, surely it is this, the 2013 Ostertag Vin D'Alsace Fronholz, a lively dance of lanolin, honey, quince, dewy pear, fruit and stony minerality. In the mouth, it's fresh with a kind of nuanced complexity and twinkling acidity that is rare to find in this demure grape. Seafoam and lilting citrus notes tumble forth at the close. 14.0% ABV | Sample — 8 years ago