Bob McDonald

9.6

From a Delectable library photo. This is the 2015 vintage. Sweeter aromatics compared to the 2015 Echezeaux. An even more gorgeous scented nose. That sweetness carries through to the medium bodied palate. A little more flesh and density. The old vine fruit averaging 55 years. The name however does not imply greater quality over the Echezeaux. Jasper Morris MW has sometimes preferred Echezeaux to Grands Echezeaux in a given vintage. “Interestingly the vineyard is east facing with a thickish layer of well drained clay soil above the same downwash subsoil of Bajocian limestone as Le Musigny - a characteristic not shared by the rest of Echezeaux. This can impart a fuller texture to the wines of Grands Echezeaux over its neighbour as well as a greater consistency from one vintage to the next.” sourced from Inside Burgundy by Jasper Morris MW. — 9 months ago

Donald Williams

9.2

Seemed a bit oaky at first, but was really nice with the shrimp and scallop scampi. Very enjoyable. — 3 years ago

with Bonnie

Kyra Williams

9.8

100% Pinot Noir. Harvested 2017, disgorged 2019. Brut nature and very dry.

Pinot Noir made from 20 to 35 year old vines planted in limestone soil and Kimmeridgian subsoil lying 200 metres above sea level. The vines are cultivated using organic agriculture and the harvest is carried out manually when the grapes reach optimum ripeness.

Once the Clandestin Les Semblables Boréal grapes reach the winery, they undergo a direct pressing in whole bunches and alcoholic fermentation takes place with native yeasts. The wine is then aged in French oak barrels and, without refining or filtering, it undergoes a second fermentation in the bottle with its lees for a minimum of 24 months. Finally the champagne is disgorged with a dosage of 0 gr/l.

Made in the AOC Champagne, Clandestin Les Semblables Boréal is the perfect example of the best purity and expression of the terroir. Deep power and concentration, without adding or taking away anything. — 4 years ago

Vinoland.com

9.6

Barbaresco of a beautiful vintage, 2008, coming from a, we can say it, grand cru of Barbaresco, the Montestefano, completely exposed to the South, good component of blue marl in the subsoil.
The wine after two hours of opening is expressed with intense balsamic sensations of gentian, liquorice, dark chocolate and dark tones such as underbrush, musk and mushrooms and hints of ripe fruit.
Tannin still tense and alive, significant that would still be able to age very well.

Great Barbaresco with a complex and rich sip, fully representative of the territory.

Very little sulphur and intervention both in the vineyard and in the cellar.

Highly recommended — 6 years ago

Christine Havens

9.2

Ulysse Colin's Blanc de Blancs Extra Brut is exclusively from Chardonnay grown in chalk and clay-based soil, with a subsoil of flint. Aged on the lees for 24 to 36 months, this Champagne is exquisite—the nose is heady and complex, with notes of crème brûlée, ripe peaches, orange blossom, candied orange peel, toasted nuts and honeycomb. The mousse is fine, and there is both weight and creaminess balancing out piercing acidity, minerality, wet stone and lively citrus notes. Persistent, focused and powerful. — 12 years ago

Vanessa

9.2

‘Les Blanchots’ is a Grand Cru climat in Chablis, situated on a steep, southeast-facing hillside known for its white clay subsoil (after which ‘Les Blanchots’ takes its name) sitting above Kimmeridgian limestone, comprised of clay, chalk and fossilized oyster shells. 🙌🏻

This wine fermented in a combination of French oak barrels (70%) and stainless steel (30%) followed by 16 months aging on the lees in the cellars of a medieval monastery (L’Obédiencerie) acquired by the Laroche family in 1985.

It is medium lemon in appearance with an elegant expression of lemon peel, fresh white peach, apple, honeydew, star fruit, kumquat, white blossom, seashell, crushed stone, wet slate, struck match, toast, cream, and vanilla characteristics.

On the palate, it offers vibrant, racy acidity and a well-balanced structure.

It is superb! 😆😆😆 — 2 years ago

with Deked1

Tree Kilpatrick

8.9

Artsy label, but not exactly soil looking. Lighter red than some Cab based blends out there. Smells good. Desert wind (sage and creosote) with red berries and faint latex paint. Smooth as silk in the mouth. Flavors are nice. Complex with more desert plants meeting cherry compote and berry desserts. This really works pretty well. A WA winner wine! — 3 years ago

Janelle Finch

9.7

very subtle pleasant — 5 years ago

Shengli Hu

9.6

Honey, nuts, pear, hay, sage, apple, buttery brioche, piercing acidity. Flint and clay over chalk subsoil. “Rémus is made from a second, slightly later harvest through Clos de Mosny, from 50- to 80-year-old vines. Spontaneous fermentation takes place in barrels in his cool underground cellar (which has an ambient temperature of about 12 °C/54 °F) with absolutely no intervention, so fermentation is very slow, taking anything from four to nine months. The wine doesn’t undergo malolactic conversion (Jacky believes that malic acid gives the wines a spine), there is no bâtonnage and no added sulphites during élevage. It then spends 12 months in new (about 10%), one-, two- and three-year-old barrels.” I figure oaky Chenins are growing on me... — 6 years ago

Aaron Tan

9.2

Sure did make an impression. Big, rich, textural, stunning acid drive. Pears, apples, limes, and layers of molten honey! Likely some bot even - hints of it on the palate. Utterly delicious.

Add notes: Domaine des Roches Neuves. Biodynamic focus. L'Insolite - 80+ year old Chenin vines, clayey-limestone, sandstone and flint subsoil. — 10 years ago

Eric Urbani

9.3

Was very surprised by this wine – don’t think I’ve had a white Beaujolais that’s Chard. Maybe one of the last QPR Burgs! Grapes are hand harvested and sorted, then directly pressed into neutral Demi-muid (600 L) where they ferment spontaneously and then rest for three months. No fining, lightly filtered and sulfured at bottling. Clay – limestone on Granite subsoil, vines are 4–15 years old. Organic.
4th generation winemaking family, ima check out her father Lucien and brother Yohan’s wines too…CT90. **$25 ** — 2 years ago

Jamie Lauder

9.0

2021 vintage.
Brilliant bright gold in colour.
White flowers and anice on the nose.
Flavours of white grapefruit, almonds and jasmine with bright acidity and minerality on the finish.
The vineyard is mainly limestone and gravel-sand subsoil.
The average vine age is 62 years. — 4 years ago

Matthew Steilen

8.9

Delicious. — 4 years ago

David McNally

9.0

Really nice fruit but long — 5 years ago

Sipping Fine Wine

9.0

Located on a north-east slope, the 10.32 hectares grow on Fronsac molasse covering a layer of sand with a clay subsoil. Deep Ruby with aromas of dark berries and floral notes. A blend of 90% Merlot & 10% Cab Franc, aged in 45% new oak. On the palate black cherry and strawberry flavors with notes of cacao, licorice and smoke. Fine grainy tannins, medium+ finish, ending with subtle oak character. Tasting Sample. — 7 years ago

Courtney Humiston

Sommelier Charlie Palmer's Dry Creek Kitchen, Freelance Wine Writer

9.4

Deep, brooding subsoil-like minerality; earth from the Jurassic period; all umami -- not a fruit descriptor to be found. A serious wine on a rainy night. 2011 — 12 years ago