Peter van den Besselaar

9.3

Vintage 2022 | it is the simple choice at Oesterbar Anvers | paired with shrimp croquet | simplicity as characteristic of the true. Impressive. — 8 months ago

Peter van den Besselaar

9.2

Vintage 2015 / red wine from Anjou, Saint Aubin de Luigné. Made from Pineau d’Aunis. Light and frivolous, clearly minerals. Great balance. Paired with sweetbread and girolles mushrooms. At restaurant Dôme in Anvers/Antwerpen, that got a Wine Spectator Award of Excellence for its winelist. — 5 years ago

Peter van den Besselaar

9.2

Vintage 2013 / perfect balance with honey impression / paired with strawberry mango salad / at De Reddende Engel in Antwerpen Anvers — 5 years ago

Eric Urbani

9.1

Seven 1999 Cabs/Cab Blends. This one from South Australia was Group’s and my #2. — a year ago

Peter van den Besselaar

8.9

Vintage 2018 | Introverted spicyness, a taste with power | paired with sea bream | at Reddende Engel in Anvers — 2 years ago

Peter van den Besselaar

9.3

Vintage 2014 / clear development, tending towards gold, flint and minerals in smell, even slightly oxydative, awesome balance in this chenin blanc that is a real gastronomic wine. Paired with beetroot and salmon. At restaurant Dôme in Anvers/Antwerpen. Beautiful. — 5 years ago

Peter van den Besselaar

8.9

Vintage 2015 / Expressive #chardonnay bouquet, a hint of mango. Well balanced. A real treat at the terrace of Dancing Chocolate in Anvers Antwerpen. — 6 years ago

Peter van den Besselaar

8.9

Vintage 2021 | fresh and appetizing | with shrimps and truffle croquettes | Market Anvers — 2 years ago

Peter van den Besselaar

9.5

Vintage 2001 / I was surprised by the deep brown colour... as I drunk 2009 only a few months back with a nice golden colour. Will it be okay? I thought. Completely wrong. As the wine appears to be excellent. Smell with very prominent apricot. Great balance with subdued sweetness. I enjoyed this enormously. At restaurant Dôme in Anvers/Antwerpen. — 5 years ago

Peter van den Besselaar

8.9

Vintage 2017 / Bio, organic, made from grenache blanc, marsanne, viognier and bourboulenc. Fruity, impression of peaches. Good luncheonwine. Paired with a Grand Aïoli in restaurant Ciro’s in Anvers/Antwerpen. — 6 years ago