David Valenti

9.2

Cuvée prieuré, syrah and cabernet sauvignon aged 12 months in oak barrels. — 2 months ago

Michael Herzig

9.1

Low expectations are everyone’s friendly and it is here too. I don’t recall how I came to own this wine, I expected something simple and flat. It is not. It has spine, it is much richer than I expected- more reminiscent, to me at least, of a Bordeaux like prieure lichine. I am quite surprised, in a good way. Have at it — 3 years ago

Stefan Dolhain

8.9

2018 vintage. Another delicious second wine in this vintage. From the small Grand Cru Classé Le Prieuré — 4 years ago

Marta Jackowska

9.6

Experienced this producer last year and wasn’t a fan but everyone deserves a second chance….Mr Prieure is redeeming himself…..Sommelier was a big fan too, recommending this over some other big names…..tasting notes: very light and delicate, scents of pickled cucumber (yes, really) and rhubarb. Not our usual deep berry concentration, this one is much more sophisticated, and deserving of the occasion and venue! — 5 months ago

with Neville

Roberto Carli

9.2

One of my first mondrieuse. Good dark fruit, earth and grippy tannins — 3 years ago

Chris MacLean

9.2

A bit Prieure-Roch style. Smoky tomato and black olives with fruit emerging slowly. Complex, muscular and layered. Better in 5 years. — 4 years ago

with Sarah

Jeremy Shanker

Sommelier at RN74

9.2

One of the best Mondeuse! Blackberry, smoked meat, pine. — 9 months ago

R David Fuhrman

9.4

Wow! Look for this one! — 3 years ago

Michele Currado

9.5

Vino bianco tannico, come piace a me, più grezzo ma okay! Dopo un po’ nel bicchiere diventa più pulito e mieloso. Vino bianco top !! — 3 years ago

Lee Pitofsky

9.3

From terrific wine maker Maggie Harrison, a Rosé like no other. It drinks almost like a natural red Burgundy. It reminded me of Prieure Roch Le Cloud or Sylvain Pataille Marsannay. Good depth to it and nicely textured showing a cool minerality, balanced acidity, cherry bubblegum, mandarin orange and a touch of damp earth and Asian spice. I had it left out and off of ice and treated it like a red. Seemed to be the right move as it becomes more expressive the less cold it is. Super unique wine and happy to have finally tried it! Great stuff. — 4 years ago