Joshua Woods

9.5

Enjoying with a spicy creole dish. Tootsie roll of wine. — 9 months ago

carmen

9.5

bright, delightful carbonic sangiovese - enjoyed room temperature and chilled with a spicy creole charcuterie board. the cooler temp, strawberry and cherry flavors rounded out the rich creole spices. im most def going to try this with more of my creole dishes. — 3 years ago

JFP

9.0

Opened well. Excellent choice for a good creole dinner. — 5 years ago

Brandon Boesch

9.2

Cocoa, savory spices, cedar, strawberries and cherry. Dark chocolate with a creole bitter old fashioned. Usually not my style but hit the spot tonight with burgers. There’s enough tannin and acid to balance it out. Could be good in a few years. — a year ago

Jeff Miller

9.0

Really interesting wine from a biodynamic producer in Saumur. Not fined or filtered so the wine is slightly cloudy and with sediment. On the savory side. Notes of raspberry, red cherry, smoke, charred herbs, roasted poblano and black pepper. A bit funky and earthy. Definitely a food wine. Held up great over two nights for a pairing with dijon and herb crushed pork tenderloin and creole seasoned pan-seared salmon. — 3 years ago

Jeremy Shafer

9.8

Drank this at The Quarter Creole Cuisine in Claremont, CA, the night of my father's services. — 6 years ago

carmen

9.5

sour, effervescent chilled red. smooth rush and a lingering peach flavor paired with a spicy creole pasta — 2 years ago

carmen

9.5

bright, zesty & sour medium-bodied orange with some lime, dill & pear flavors. it paired perfectly with my cajun charcuterie board. this pairing might’ve converted me orange wines as my signature for cajun/creole cuisine. we’ll see. — 3 years ago

Eric I

9.1

Enjoyed with Creole tomato soup, wow and yummy pairing!!! 3rd time having this wine, best today — 4 years ago

Dan Michael

9.1

Deep golden color, complex aromas, marmalade and peach pit, density of fruit flavors on the palate, some bitterness on the finish. This wine really shows the character of the vineyard. Interesting stuff but got overwhelmed by our Fried Boudin Fritters with Creole Mustard Sauce. — 6 years ago