Kristen Grimes

9.3

Black currant aromas with a little something else... not quite earthiness, not quite baking spice... I'm going with smooth black wet rocks (probably influenced by reading the label note that "du Caillau" means "pebbles". Round yet light and fruity on the palate with ripe blackberries and some spices. — 2 months ago

Delectable Wine

Follow to learn about our favorite wines & people.

9.4

The complex 2020 Savagnin Côtes du Jura Cuvée du Professeur unwinds with prominent notes of saffron, dried chamomile, ripe pear, yellow apple and a touch of jasmine. Powerful and concentrated, the 2020 is a transparent reflection of the warm vintage, but the steely acidity cuts through like a scalpel, flawlessly preserving freshness. Focused, persistent and saline on the finish, the 2020 is simply awesome. (Nicolas Greinacher, Vinous, August 2024)
— 2 years ago

Steve Anderson

9.2

Prep - slightly ripe, but lovely. — 3 years ago

Al Doyle

9.2

Another kick-ass savagnin-chard blend 💪 — 4 years ago

Daniel M

9.2

A toasty nose with honey and apricot. There is a bit of beeswax too. The mouthfeel is very interesting because it's thick and extremely sweet on one hand but it's balanced by a massive acid backbone that brings loads of freshness. It stays there for a very long while and the apricot and honey note and somehow sticks to the palate for a good minute. We paired it with a homemade chocolate cake (made by my daughter). Delicious sauternes ! — 5 years ago

Gwendolyn Smith

9.3

Whole Foods great value — 6 years ago

C R

9.0

Avec chou acheté Forcalquier — 6 years ago

Pooneet K

8.9

Much less expressive than the bottle of the same vintage we had a bit over a year ago. This one is more closed - bottle variation? Seamless texture and a nice finish but the fruit in the middle never really showed up. — 5 months ago

Jonathan Warren

9.8

Unbelievable. — 2 years ago

Brendan Baker

9.4

Flinty, reductive, white burgundy nose. Salted lemon, slightly wild, med + acidity, broad and intense. This is the best aligoté I’ve ever had 🍋⚡️😜 — 3 years ago

Martinez

9.1

Lively, pure, complex nose. Smoke, sage. Minerals. Chalky texture — 3 years ago

Turd Ferguson

9.4

Day 2: This is killer. Super fresh but firm/structured. Atypical Bordeaux. Organic field blend. 13.5%. —- Domaine de Galouchey has to be one of Bordeaux's most idiosyncratic producers. The vineyards of this domaine were cleared and planted by Jean Terrade and Gérard Pantanacce, but things didn't really start to take off until they partnered with renowned sommelier Marco Peltier. They make two wines from organically grown grapes from their tiny estate and their Vin de Jardin (Wine of the Garden) might be the most exciting thing to come from Bordeaux in a very long time.

Galouchey is in Beychac-and-Caillau, 7 km from Libourne, across the river from Saint-Emilion and Pomerol. They could choose to label their bottle as a Bordeaux but instead choose the simple table wine designation of Vin de France. This is so that they can make a wine that they feel more closely reflect the type of Bordeaux that they want to drink. Something more closely aligned with the region's wines before WW11 when commercial interest and the armies of consultants ushered in an era of homogeneity. This area is mostly known for dry whites and value reds but in the 18th century the wines from in and around the estate were some of the most sought after.

The vineyard sits on land that has never been touched by modern synthetic agricultural additives and has been farmed organically from day one. All the permitted grape varieties of the region – Merlot, Cabernet Sauvignon, Cabernet Franc, Carmenere, Petit Verdot, Semillon, Sauvignon Blanc, Sauvignon Gris and Muscadelle – are planted in the vineyard and the wine is made as a blend of all of the grapes, white and red. Merlot plays the lead with white varieties playing very small yet important roles. This was the way it was done many generations ago when most Bordeaux was a field blend.

Each of the nine varieties is separately harvested by hand at very low yields. Top quality Bordeaux estate can regularly produce 7,000 bottles per hectare, but the trio took it further limiting yields and producing only 3,600 bottles. This means sorting at the winery is surgical, with only the grapes going into the vat they would want to eat. Made with almost no sulfur, nothing is added or removed. The result is a masterpiece of Bordeaux and one that you don't have to pay $100 or more for.

Freshness and drinkability are not terms that we associate with Bordeaux but that is the first thing that came to mind after one sip. It’s bright fruit melds into its seamless texture. This is very much Bordeaux with flavors and aromas of tobacco, dark chocolate, graphite, and wild herbs but there is a purity of fruit and incredibly vivid floral notes that take this to another level. — 4 years ago

Jeremy Shanker

Sommelier at RN74

9.0

Rich, round, vinous style of Jura white. — 8 months ago

Vitaly Domnenko

8.9

Bm-. Tm+. Am+. Fm. — a year ago

Adam Kincaid

9.0

Really appreciating this Rhône white! Complex and tasty, with beautiful aromas of peaches, apricot, and honey. Plus some lime and white pepper. Very ripe pear flavors, with some slate. Great mouthwatering acids. — 3 years ago

Ellen Clifford

8.9

Red drinkers white — 3 years ago

Peter James

10

Incredible Sauternes! — 4 years ago

Erika Turner

9.2

Lime creamy soda — 5 years ago

with See

Stephen Osgood

9.4

fun, reductive, big acids. — 6 years ago

Peter van den Besselaar

9.4

Vintage 2011 / Chenin Blanc Par Excellence. From a lesser known AOC in Anjou/Loire next to Coteaux du Layon. This is só gorgeous. Gold colour. Smells like honey, Turkish Fruit, apricot. Beautiful lively sweetness on the tongue. Perfect aperitive for Sunday lunch. Paired with Duck liver paté. — 7 years ago