Marc S

9.6

Leather and charcoal in the nose; silky smooth in taste. Plums, cherries, lychee and its characteristic pepper tingle — 8 months ago

Bob McDonald

9.0

Something different - a pear cider from Normandy produced from pear trees estimated to be about 300 years old. Poire Granit had 25 to 50 grams of sugar per litre yet it doesn’t taste particularly sweet. The nose and palate are nothing more complex than pear juice with a slight effervescent bubble. Very refreshing and only 6% ABV. I bought 2 other Cuvées from Eric Bordelet - one had zero ABV. Had a 2nd bottle 21 weeks later on 3rd January 2023 with consistent notes. Refreshing, tasty and uncomplicated. — 4 years ago

Andrew Liguori

8.9

Grass, citrus peels, soft minerality. Fuller body, balanced acid, lingering salt tingle. Excellent with shrimp cocktail and seared scallops with peach sweet chili sauce. 13.5% — 5 years ago

Sipping Fine Wine

9.4

Founded at end of 1800 when Lavinio Franceschi, Florence land owner, visited the area. Over a century later, Tenuta covers an area of 530 hectares (140 planted with vines; 50 with olive trees). Aged in French oak for 36 months, 100% Sangiovese hand picked from 20-year old vines. A Gem! Deep Ruby. rich berry fruit aromas with complex spice. Palate has rich berry fruit flavors, baked cherry, with tobacco, cacao & subtle spice. Soft tannins, long finish ending with seductive earthy tones. Nice, aged well! — 5 years ago

Gor

9.4

Huge wine. Definitely feels more like a gevrey. Very masculine, structured, concentrated. Red-currants, white pepper, hints of pine trees on the nose. persistent tannin that’s chewy through a super long finish that just lasts forever. This is insanely good and will likely keep getting better for years. — 6 years ago

Bob McDonald

9.5

Pale to mid Gold in colour. Obvious aromas of apricot also the white flowers of citrus trees, and slivered almonds. Lovely garden aromas of sweet pea. On the palate an unctuous texture of apricot and peach. A full bodied white with low acid but medium plus intensity. Enough acid to not be cloying. I have found it best to drink Condrieu on the young side - not over 7 years. No other word for it but Delicious. — 6 years ago

Jenna Whitrock

9.3

Pretty good, more of a petrol smell but better taste — 3 years ago

Daniel Bloom

9.4

Tannins quite present upon opening.
Decanted 2 hrs.
N: a kaleidoscope of browns, reds, oranges, forest fruit, rose,trees,transportive.
P: some tar, but integrated into a massive whole, surprisingly open and great w protein. Coats the mouth with a panoply of flavor, fruit earth, floral.
Delicious!
— 4 years ago

with Sarah and Fletcher

Seiji Takeuchi

8.9

I normally don't buy Bordeau wines, but for a change. Deep dark wine red. Oaky with tannin, and dark fruit note. Decanting should make it better (I just don't care much...). Cericiers means cherry trees, according to google. Should have noticed the cherry. — 4 years ago

Kristen Grimes

9.5

Bright citrusy aromas, lots of acid and citrus flavors, with a medium body to balance the acid tingle. — 5 years ago

Rhonely Boy

9.1

Apple wine - Newton Pippin Apples, 90+ yr old trees 2.7 miles from the Pacific Ocean in Bonny Doon. 9% ABV

Last bottle :(

Me buying two of the same is rare, 6 bottles of same even rarer. Good job, Beauregard! When is the next vintage release?

— 5 years ago

Ray Vanderhoff

9.0

Aromas of freshly cut oak trees, purple flowers and plums. Flavors of Dark cherry, baking spices, minerals and dill. Tannins are there, but they are refined. Excellent expression of this Umbrian wine. — 6 years ago

Ryan Flinn

9.0

Dark, dense and intense. It’s big bold tannins are making my mouth tingle and pucker long after the liquid has vanished down my throat. On the nose I get bay leaf and eucalyptus. In the glass, those flavors carry through with some tart blackberries. — 7 years ago

Jay Kline

9.5

Popped and poured, consumed over several hours. Initially served chilled and then allowed to come up to room temperature. It should be noted that this was lovely from the first pour but improved with air and as it warmed. The 2009 Domaine du Collier Saumer Blanc pours a bright golden color, with no signs of sediment or gas. High viscosity. On the nose, this is extremely floral…like being in a grove of magnolia trees in full bloom. The flowers are accompanied by bright citrus fruit, lanolin, alfalfa and honey. On the palate, the wine is dry with high acid. The notes from the bouquet are confirmed and accompanied by the most lovely, almost oily texture. This is oh so woolly! The finish goes long. This is my first experience with Antoine’s wine and I’m now absolutely smitten (thanks Tim). A simply gorgeous example of Chenin from a warm vintage and an alternative to Joly if you crave a natural touch…but not too natural. This is a banger now and will continue to be so for some time. Wow.
— 3 years ago

Roberto Carli

9.5

Vivid and spicy, with delicate white peach, white mulberry, lemon pith. Acidity cuts though and leaves a long mineral tingle on the cheeks — 4 years ago

Randy Fuller

9.5

This clear yellow wine pours up very slightly frizzante, with a small collection of tiny bubbles clinging to the glass. On the nose there is a sweet apricot aroma mixed with a delicate blend of herbs and minerals. Those minerals drive the palate, which is exquisitely citrus. The acidity comes on strong, then softens through the sip into a gentle tingle. It is an elegant white wine, offering a perfect balance of herbal notes, earthiness and freshness. — 5 years ago

Lee Pitofsky

9.5

This stuff is crazy good. Jean Marc Roulot makes this apricot liquor using apricots from the trees of Jean Louis Chave 🤯 — 5 years ago

Bryan Maygers

9.0

That good little tingle and the price is right — 6 years ago

heather mccloy

9.0

little bit of co2 tingle — at grapes & soda — 6 years ago

Kristen Grimes

9.5

Dark fruits on the nose, blueberries and blackberries, and a bit of brininess. All the black pepper on the tongue, lingering tingle on the tip of the tongue and a bit of berry tartness, nice tannins that lingers. Bring on the steak! — 7 years ago