Some Dude

9.2

What a treat to serve this with a couple of steaks fresh off the grill and a chipotle-flavored tomato bread salad. This wine elevated the meal and delighted our guests! — 22 days ago

Some Dude

9.1

Very well-made reasoning from a great producer. It had all the classic elements of a great Riesling. Full mouthfeel, rich fruit, bracing acidity, and that petrol note on the nose. Just right for our salad, which had a a hummus dressing and watermelon with mixed baby greens. — 22 days ago

Some Dude

9.4

he Hartford Court Syrah 2018 was in its element — the wine’s black pepper and mineral backbone cut through the rendered fat of the rib eye without effort, while its structured tannins gripped the butter in the gnocchi with roasted mushrooms. The acidity stayed bright and lifted the palate between bites, preventing any heaviness, and as the evening progressed the Syrah’s complexity deepened against the pan finish’s lemon zest and shallot sweetness. Drinking at peak right now, it owned the steak course entirely — precise, powerful, and without a moment of doubt. Jeff Stewart is a superb winemaker. — 2 months ago

Some Dude

9.2

Brianne Day made this wine as a tribute to her grandmother’s 100th birthday. I’ll be honest, I’ve never had a.pinot meunier on its own. But wow we all loved this. We served it with a chilled poached salmon: perfect match where the food and wine elevated each other. In almost cranberry tartness with a wonderful distinctive fruit made this an amazing and very delicious wine.  — 22 days ago

Some Dude

9.3

Yum. Just delicious. Served it with ribeyes cooked sous vide and finished on the grill, and roasted gnocchi and mushrooms. The wine’s silky tannins and fresh red cherry sat naturally with the earthy minerality of the roasted mushrooms, while the wine’s acidity stayed bright enough to cut through the gnocchi’s richness without claiming the stage. In its early window, the Pinot was all finesse and poise, letting the steak and vegetables breathe rather than dominating — 2 months ago

Some Dude

9.4

Wow! wonderfully fresh, saline and silky palate with racy acidity. Salty, incredibly bright and very long. It has a fine and refined mousse with a balanced freshness. Serves with an Alsatian tarte flambee, and with seared acallops. The saline minerality and racy acidity cut through the crème fraîche and bacon richness without effort. The wine’s complexity unfolded over the course of the evening. it’s a serious expression with layers. — 2 months ago

Some Dude

9.0

We cooked some really nice steaks, sous vide to get them perfectly done and then seared them on a hot grill, and this wine was wonderful. Rich, strong bones, good fruit, character and enough tan and acidity gave it a tension and vibrancy that was just right with the rich steaks.  — 22 days ago

Some Dude

9.2

Just amazing. This wine had developed all the wonderful secondary characteristics of nuts and a little darker honey, but it still had all of the amazing acidity and brightness that you would expect from all Grand Cru estate Chardonnay. It was such a pleasure experiencing the way, the wine evolved in the glass as it opened up. — 22 days ago

Some Dude

9.3

this is Grand Cru Coteaux Champenois Blanc: still Chardonnay from Champagne

Served it with an Alsatian tarte flambé. It was powerful: with fruit flavors, orange oil and intense chalkiness, with a long and complex finish.  wow: so excellent with shellfish — precise mineral acidity that cuts through butter without heaviness, and barrel complexity that echoes the scallop’s richness. — 2 months ago

Some Dude

9.0

This was a great wine find! It’s delightful with a nice balance of fruit and acidity and it’s approachable enough to work for a group of people who aren’t buying people while still being good enough for you to enjoy. Great juice for the money and wonderful wine with food or for the patio. — 3 months ago