Vincent Pinard

Vincent Pinard

Charlouise Sancerre Rouge Pinot Noir 2017

Bright red cherries and baking spice and oak. Medium body, med+ acidity and finish. Crushable but not juicy. — 12 days ago

Vincent Girardin

Les Vieilles Vignes Chassagne-Montrachet Chardonnay 2013

David T

Rock solid producer of Burgundy. Always very good and many at what I would call great pricing for Burgundian wine. One of my go to producers.

Paired well with our whites cheeses and the white turkey meat.
— 16 days ago

Ken, Sofia and 20 others liked this

Vincent Dauvissat

Les Clos Chablis Grand Cru Chardonnay

Fully mature Chablis, layers and layers of depth, oyster shells, very round. — 4 days ago

Brecht and Peter liked this

Vincent Pinard

Grand Chemarin Sancerre Sauvignon Blanc 2017

Jeremy Shanker

New Sancerre 💫 to watch! — 22 days ago

Ryan, Dr. and 8 others liked this

Vincent Lumpp

Clos Jus Givry 1er Cru Pinot Noir 2015

Solid Givry with some heft... this Pinot has more extracted color and slightly heavier body, with grip and richness to match. Fortunately still balanced, and very enjoyable... handles rich food better than most Burgundy. — 2 days ago

Anthony De, E and 1 other liked this

Domaine Vincent Dureuil-Janthial

En Guesnes Rully Pinot Noir 2015

Ripe vintage offers a good counterpoint to the acidity of Rully. — 3 days ago

David, Anthony De and 3 others liked this

Louis Claude Desvignes

La Voûte Saint-Vincent Morgon Gamay 2017


The perfect ripe strawberry. Delicious. — 7 days ago

with Jeni
Jeni, Keith and 11 others liked this

Vincent Pinard

Sancerre Pinot Noir 2015

With carrot, dorade and canette - et pomme purée - a really lovely pairing. — a month ago

Zach Beadle
with Zach
Zach liked this

Vincent Girardin

Les Grands Épenots Pommard 1er Cru Pinot Noir 1999

Needed a little time to blow off some effervescence and funk. Once resolved, a really nice aged Burgundy. Color is showing some bricking on the edges. Nose has some brett with cranberry and white pepper notes. Palate features bright red fruit and baking spices and ends with just enough tannic structure. Won’t improve from here but has held up better than I expected. — 6 days ago

Tom and P liked this