Vanessa

9.1

Burgundy 🇫🇷 is renowned for its Chardonnay, but did you know that Aligoté is the second most planted white grape in the region? 👀

Some of the finest Aligoté comes from ‘Bouzeron,’ an appellation in the Côte Chalonnaise region (north of Mâconnais, south of Côte d’Or).

In a land of Pinot Noir & Chardonnay, Bouzeron AOC is 100% dedicated to producing Aligoté 🙌🏻. In fact, it first became a legally-recognized AOC in 1998 thanks in part to the efforts of Aubert de Villaine, the winemaker behind this beautiful bottle. 👏🏻

Interestingly, Aubert is also a co-owner & co-Director of Domaine de la Romanée-Conti (DRC) (and, as an aside, was on the tasting panel for the 1976 Judgement of Paris 😆)…

Yet, instead of devoting himself exclusively to DRC — one of the world’s most famous and prestigious estates — he and his wife, Pamela (a California native), were enchanted by the possibilities of Aligoté, and terroir of Bouzeron, where they put down roots through “Domaine de Villaine”.

This wine is Domaine de Villaine Bouzeron AOC (2019). It has a shimmering lemon robe and bouquet of white blossom, just-ripe white peach, yellow apple, pear, citrus, fennel, and wet slate notes. It’s remarkably fresh on the palate with mouth-watering acidity balancing the warm (14% ABV) and fruit-driven profile. It’s positively delicious!

We’re pairing it w/ pan-seared sea scallops, roasted asparagus, & lemon-herbed farro…

Cheers to nurturing the diversity of Burgundy in all of its splendor! 🥂
💙🤍♥️ — a year ago

with Deked1

Pippa

8.9

Dark dark red with tannins balanced by herbaceous flavors. Opened up nicely. It’s nice on its own but great with food. We had it with rotondo eggplant from Basilicata and farro risotto with feta cheese . It was perfect with the earthy, bitter, salty food. No vintage year. — 2 years ago

Louis Martin

8.9

Sweet, light, strong berry flavors, nice summer red. Paired well with beets, farro, and sausage. — 3 years ago

Tom Garland

9.3

Louis Martini Winery:
Underground cellar (in the 85 year old barrel cellar)food and wine experience.  6 dishes paired with their small production wines only available at the winery

WINES
2008 Monte Rosso cab
2013 cellar 254 Meritage
2019 cellar 254 merlot
2013 Monte Rosso cab
2015 Lot No 1 cab
2016 Lot No 1 cab
2017 Monte Rosso Gnarly vine zinfandel

FOOD:
Burrata,mustard green salad
Farro risotto with speck
Yellowtail tuna
Hamilton ranch lamb loin
Carboncino — a year ago

with Brenda

Carlo Maria Rossotto

9.0

For me this Barbera d’Alba from La Morra is superior. Had it with Marco and paired it with farro with Barbera and mushrooms and Gorgonzola (masterpiece) — 2 years ago

Donald Williams

9.3

Didn’t know what to expect from this one, but a great dinner wine. — 3 years ago

with Bonnie

Stephanie Wu

8.9

Medium bodied. Tons of strawberry. Barely any tannins. A little bit of earth on the finish. Had this with sausage, farro and lentils, self bread, asparagus — 2 years ago

with Tim

Susie

9.0

From Farro Fresh — 2 years ago

Matt

9.8

Superb. Incredible amounts of dry extract, concentrated, almost distillate-like fruit, hauntingly aromatic. Rich, creamy texture coupled with electric acidity. Long. Crazy long. Grilled pineapple and peach, candied lime, white tea, spring honey, white flowers, slate, smoke, mushroom, ginger. Perfect with pumpkin stuffed with farro, apple, and Bockwurst. — 2 years ago

Kenneth Doll

8.9

A lovely crisp white with some kick. — 4 years ago

with Tracy