David Shaw

9.0

Ruby red, lightly extracted pigment. Light aromas of cherry, black pepper, cherry and tart plum in mouth on initial pour, aftertaste of seed tannins (mostly) with a hint of lactic acid. Pretty good rendition of this varietal in the PNW. After an hour, the tartness and plummy character recedes. Decant at least an hour before drinking. — 2 months ago

Scott@Mister A’s-San Diego

9.3

2014 vintage. Decanted and tasted immediately and after 45 minutes. Zero sed on the decant. Medium body. Was expecting it to be a little bigger. Graphite/lead pencil and some funk in the nose. The funk blew off after 10-15 mins. Flavors presented as lean and mean with plenty of baking chocolate and earth waving hello. Likely needed two solid hours in the decanter before pestering. 1.11.24. — a year ago

Willem Booij

9.6

Years ago in a blind tasting of Spanish white wines a wine friend surprised us all. The quality of the wines was stunning at the most of us praised the wines and labelled them as Montrachet here, Montrachet there.

It was a humble experience and we all learned that day some important lessons. This wine is another great example of Vino Blanco and it delivers overall.

👃The nose delivers great purity and finesse, it’s a party in the nose of wild flowers and soft citrus tones. It’s a feast to smell this kind of nose.

👄In the mouth the wine is pure and powerful in the same time, it’s a wine that has great intensity but is waving very light through my mouth, it’s like pure silk.

💰💰This is a no brainer for me and with around €50,00 it’s not cheap but considering the crazy prices in the white Burgundy wine world it’s cheap.

🕰This is great drinking now but can and will develop in bottle in the upcoming years. — 2 years ago

Scott@Mister A’s-San Diego

9.3

2003. Solid fill. Excellent cork. Decanted and throwing a sh*t-ton of sed. Big (but desirable) funk on the initial decant nose. Tasted after 1.5 hours and 2.5 hours open. Light medium/medium body. Dirty animal. A little brett but unusual, and fleeting, richness in the upper front gums with a touch of mint and watercress waving hello. Then, it rapidly got down to brass tacks. Dried earth, porcini mushroom and cassis. Likely another 4-5 years in this realm before switching things up. — 3 months ago

romo

10

An older neighbors wife is in the hospital so we’ve been bringing him food and helping w chores. This morning he saw me and raced out of his garage waving this bottle over his head. He thanked us for the food deliveries and gifted us the bottle as he recently quit alcohol. As you can see, it is the worst wine I’ve had in a long time, and yet it’s also the best wine I’ve had in a long time. — 2 years ago

David Kline

9.3

Heady open of ginger and tea spices, with lemongrass and graham cracker, a touch of sandalwood, passing allspice and flowering lime. Lime pulp roundly, and lemon zest waving, invite tart starfruit and subdued pineapple aspects. Gorgeous gliding finish with a soft and silky landing. Texturally perfect! .
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#tribaud #tribaudschloesser #champagne #bubbles #laughentique #lAuthentiquepartribaut #laurhentiwuepartribautschloesser #champagnetribautschloesser #brut #áromery #2009vintage #vintagechampagne — 3 years ago

with Courtney

Amy

9.0

love! spirited gourmet — 5 months ago

Nikki Goddard, DWS

10

Les Frères Soulier - Vert de Gris

Appearance: hazy neon goldfish

Nose: aldehyde, hazelnut skin, olive brine, brûléed golden apple and Asian pear, pastry cream, acacia, orange marmalade, cinnamon stick, candied ginger, dried apricot, prosciutto-wrapped cantaloupe, white cherry, marshmallow

Palate: very sherry-like, ultra-dry with gritty tannins and sharp acidity, earthy, dried orange peel/pith, dried apricots, baking spice, sun-baked Mirabile plum and nectarine, kirsch. Something lifted and creamy on the long, mouthwatering finish. — 10 months ago

Ron R

9.1

From my goldfish-like memory, this was quintessential burg, with the usual nosebleed coming along for the ride. Notes of crème brûlée combine with a waxy mouthfeel. Muted acidity indicates that you need to be in a certain frame of mind to approach this. — 2 years ago

with Anne-marie

Noah Chasin

9.1

Not drowning, waving. Luscious perfection. — 4 years ago