Julia Indik

9.0

Needed time to open up and mellow. Heady and dark - figs, licorice, coffee, and pepper at the outset. Heavy tannins carry through with a splash of acid at the end of the finish. — 2 months ago

with Robert

Vanessa

9.4

Today we began with a visit to Billecart-Salmon, which has been family owned since 1818. They are 7 generations strong, producing between 2 and 2.5 million bottles per year. We received our informative tour from Jérôme Lafouge. 👏

He explained how Billecart-Salmon grows and manages many of the vines used to produce their wines; they also source grapes 🍇 from other growers, but otherwise own the production process from the pressing of the grapes on… the facilities are pristine and processes are executed meticulously.

Each wine is vinified by vineyard plot. A unique feature of Billecart-Salmon is its decision to have a slow, cool fermentation process for all of its wine - both those vinified in barrels and those in stainless steel tanks - a process that takes 6 weeks to complete.

Each winemaking decision is customized based upon the type and condition of the grapes, e.g., some undergo a malolactic fermentation (where tart malic acid is converted to soft, lactic acid) while others may not, some have a first fermentation in oak where as some are stainless steel, etc.

At the end of our tour we had the pleasure to taste a few beautiful wines (pictured here).

Our favorite was the 2002 Vintage Cuvée Nicolas François comprised of 60% Pinot Noir from Mareuil-Sur-Aÿ, Aÿ, Ambonnay, and Verzenay and 40% Chardonnay from Chouilly, Cramant, and Avize.

This wine was clearly developing lovely tertiary aromas. It also had great complexity retaining its primary and secondary notes. It was disgorged January of 2016, resting over a decade on the lees.

The aromas and palate had caramel, toffee, brioche, pie crust, toast, hazelnut, cream, melted butter, honey, ginger, candied lemon peel, quince, fig, and chamomile notes.

What an enjoyable experience and we loved meeting some new friends on the tour from Savannah, Georgia and Canada.

Santé mes amis 🥂🥂🥂 — 3 years ago

with Deked1

Kristen Grimes

9.8

Smells amazing! Rich fruits and some earthy notes that come through on the palate with tons of acidity that gets the tip of the tongue tingling and the mouth watering, followed by velvety tannins that longer in the softest way. Wow!! — 6 months ago

Shay A

9.4

I’m scoring as is today, but I really think this inches upward a bit over the next 5-7yrs.

This fell victim to curiosity (as well as a ‘21 Modus Operandi UV-Laguna Pinot). I’ve had a few of Lato’s entry and mid-level offerings, but this was my first Pisoni from them. Loved it.

Profile wise, this is similar to Dumol (not as big as Aubert, but not a lean style either). A very pretty down-the-middle style. While the aromatics here were lovely (honeysuckle, faint lemon cream, citrus and sweet baking spices), the texture of this wine was a standout. Sports much more depth than initially expected (yellow fruits, peach, apricot, pink cotton candy, limestone)…not quite a lees-y style, but close, while remaining elegant and light on its feet (good acidity). Oak is there but plays a supporting role. For being so young, this was a supremely balanced wine. I need to consider buying more. — 10 months ago

Kristin the Wine Girl

9.0

Dirty earthy dark cherry and dark compact fruits. Currants and minerally prunes. Grainy texture and dense leather in the age. Bigger Pinot that I expected. Pleasant pairing fir mushroom dishes and even dark cherry pie. — 4 years ago

Stephen Redenbaugh

9.1

Another hidden treasure...I know we should have popped it earlier... but this joint venture between Morgan Twain-Peterson from Bedrock and Michael Havens (first producer of New World Albariño) is still alive. Medium gold/yellow in the glass... perhaps not quite as vibrant acid-wise as at release, but very powerful and pleasant. Slightly waxy and round, sporting a bit of funk, but notes of unripe pear, green apple, and green papaya bring a smile. I don’t think this wine is currently made, but I always thought it a real QPR bargain. — 4 years ago

Paul J

9.2

1hr+ decant. Dark red color. Everything seemed a bit tired and underwhelming. Dark cherries with subtle oak and tannins. Was expecting more. Medium minus depth and finish. — 6 months ago

with Brooke

Maggie Harrison

8.9

blend of communes, high elevation. boysenberry, firm and fruity juicy tannins, lighter on palate weight wise. lots of complexity. dusty tannins that open up. not grippy. — 3 years ago

Alex Kate

9.0

Easy drinking — 4 years ago

George E Cater

10

Spicy vanilla finish very good — 4 years ago