Jeroen Koenen

9.3

OMG... this is a balls-to-the-wall kind of a wine...
Very opulent, lots of alcohol, thick and creamy, confident and convincing clods of coconut oil, vanilla bean, grilled pine apple, peach yoghurt, honey glazed pastry and heartwarming scents of Bourbon.
Yes, this is as obtrusive and cheeky as it sounds. And yet... somehow... it works. RP scores 96/100.... don’t see that. But, when served slightly chilled, I like it a lot!
The label says California chardonnay and that’s partially true. 70% Chardonnay indeed. The remainder of the blend (Viognier, Roussanne, Marsanne, Grenache Blanc and even Muscat) gives this wine its unmistakably Rhône-esque personality. — 5 days ago

Bob McDonald

9.6

At the Come Taste the Stars Dinner hosted by Tyson Stelzer. The 6 th and final Champagne and what better way to finish than with the power of a Vintage Krug. 39% Chardonnay, 37% Pinot Noir and 24% Pinot Meunière ; aged more than 11 years on Lees. This is one of the rare vintages of Krug to have more Chardonnay than Pinot Noir. Malic acid to the fore with crunchy green Apple notes. Tastes amazingly young and fresh - aiming for a long living style. Noticeable acidity finishing very dry. Tyson says at 15 years of age that it needs another 15 to reach its full potential. The French Somm at Montrachet told me this was his favourite of the 6 stellar champagnes. Powerful but retains its elegance incredibly. — 6 days ago

Bob McDonald

9.6

At The Come Taste The Stars Dinner hosted by Tyson Stelzer. Another 60/40 blend of Pinot Noir/Chardonnay. Quite BdB - very lemony and Chardonnay in style. So fresh and young - you would never pick this as 17 years of age. Aged 13 years on Lees. Evolving at glacial pace with developing layers of complexity. Will mature to 2030. A wonderful Champagne from the excellent 2002 vintage. At Montrachet Restaurant in Brisbane. — 6 days ago

Arden Barnett

9.5

Quite the birthday dinner. By far the best wine paring I have ever had with a dinner. Now it’s time to go run the Chicago Marathon! Super funky white Rioja. Grenache Blanc aged in American oak. Had a crazy barn/Hay funk on the nose. — 5 days ago

Martijn

9.0

The very first Viognier dominated wine (60%, rest SB and C) that I really liked. Nicely balanced in acids and herby sweets. Wood finish. Interesting wine!! — 11 hours ago

Mark Flesher

9.0

Pretty solid for what it is. This is not a sparkling wine that will knock your socks off. However, it will do just fine if enjoying a nice relaxing night by yourself or with a couple of other people. The nose is more lemongrass and herb. The entry is a bit sweet, a bit tart. Some lemon, lime, apricot, mango. Good salinity. Almost drank like a well made Cava. Went well by itself, with smoked Gouda, and with herbed almonds. Would buy again. — 16 days ago

Bob McDonald

9.6

At Come Taste the Stars hosted by Tyson Stelzer. Interestingly Tyson thought this 2008 is better than the 1996 which is in turn better than the 2002. Initially very yeasty on the nose - 10 years on lees turning to Lemon Cream. Minerality and chalk in abundance. Great acidity and tension on the palate. Over 60% Pinot Noir with the balance Chardonnay. A very long life ahead. At Montrachet Restaurant. — 6 days ago

Severn Goodwin

9.0

Dinner with friends, no formal notes tonight.
I believe this is a skin fermented Savignin, very cool, love when grapes are grown away from home base (Savoie), in Australia! — 4 days ago

Matt Sterr

9.0

SB & UB. Nose is super funky, tending toward astringent. Palate is more balanced, weighty, tart and dry. Truly interesting bottling here! — 15 hours ago

with Travis and Alex

Ely Cohn

9.4

This is exceptional and wise beyond years for a young winemaker like Rita Ferreira. A medley of foreign grapes, it has my favorite parts of white Burgundy. Restrained oak with lively fresh acid and citrus fruits that slip like nothing into orchard fruits of peaches and cherries. How can some so uniform come from so many parts? — 15 days ago