Lisa Tarshis

9.2

Had the steak 945 at the W in Fort Lauderdale. Smooth and robust. Easy and enjoyable to drink. No strong aftertaste. Pairs great with a steak. — 10 months ago

David Stein

9.1

Great w dinner. — 3 years ago

with Bruce

Erik Sjolund

9.7

Great champs. Very rich w maturity as a little mushrooms n leaves. But also apple n almost caramel. — 4 years ago

Erik Sjolund

9.5

Very nice CO PN w strawberries but more wild raspberries n a minerality. Very stringent. Developes in glass to leather, with fruit still there. — 5 years ago

Jen

8.9

Agree w others it is quite cedar especially initially. Becomes more of a lingering aftertaste as it opens — a year ago

John Tan

8.9

Yangming w Roberto — 2 years ago

Riccardo L.

8.9

A New Zealand Sauvignon blanc that tastes like a Sancerre? I can F w that. — 3 years ago

Sebastian Corriere

9.3

At Bull and Bear w Kellie epically delicious! Number 2! — 5 years ago

Vanessa

9.1

Burgundy 🇫🇷 is renowned for its Chardonnay, but did you know that Aligoté is the second most planted white grape in the region? 👀

Some of the finest Aligoté comes from ‘Bouzeron,’ an appellation in the Côte Chalonnaise region (north of Mâconnais, south of Côte d’Or).

In a land of Pinot Noir & Chardonnay, Bouzeron AOC is 100% dedicated to producing Aligoté 🙌🏻. In fact, it first became a legally-recognized AOC in 1998 thanks in part to the efforts of Aubert de Villaine, the winemaker behind this beautiful bottle. 👏🏻

Interestingly, Aubert is also a co-owner & co-Director of Domaine de la Romanée-Conti (DRC) (and, as an aside, was on the tasting panel for the 1976 Judgement of Paris 😆)…

Yet, instead of devoting himself exclusively to DRC — one of the world’s most famous and prestigious estates — he and his wife, Pamela (a California native), were enchanted by the possibilities of Aligoté, and terroir of Bouzeron, where they put down roots through “Domaine de Villaine”.

This wine is Domaine de Villaine Bouzeron AOC (2019). It has a shimmering lemon robe and bouquet of white blossom, just-ripe white peach, yellow apple, pear, citrus, fennel, and wet slate notes. It’s remarkably fresh on the palate with mouth-watering acidity balancing the warm (14% ABV) and fruit-driven profile. It’s positively delicious!

We’re pairing it w/ pan-seared sea scallops, roasted asparagus, & lemon-herbed farro…

Cheers to nurturing the diversity of Burgundy in all of its splendor! 🥂
💙🤍♥️ — a year ago

with Deked1

Peter Sultan

9.5

I haven’t been surprised in a while, till a few thimblefuls of this. So light on the tongue, so fresh, yet deep & profoundly lip smacking. A dry Madeira w all kinds of brown & savory flavors. Was after a meal of roasted chicken & carrots but can imagine any food combination. Rare Wine Co.importer — 5 years ago

with Owen