Byron Hewett

9.2

A beauty. Upper slope, more mineral than most Pouilly-Fuisse. — 2 days ago

Brecht Spileers

9.3

Next to delys. More acidity., more elegance more life. — a month ago

Brian Grech

9.1

At Sekoya with Levi and Rachel — 2 months ago

with Levi and Ashley

Kraig Meyer

9.2

Delicious expression of Sancerre, lightly acidic and great with harissa salmon — 4 months ago

Severn Goodwin

9.2

2011 | Chardonnay
Domaine Daniel-Etienne Defaix; Vaillon 1er Cru
Burgundy; Chablis, France
(91-93; Drink 2024-30) — 7 days ago

Amy

9.1

noteworthy! bright w a little roundness — 2 months ago

Kadua Tukvaga

9.7

Delicate and aromatic.
Candy, sweet nectarine, lemon, gooseberry, orchid, asparagus, green apple, cream note, vanilla note.

Medium - intensity
Medium alcohol
Medium acidity
Medium - body
Medium finish

Good wine.
Drink now and not suitable for further ageing. — 4 months ago

Patrick Litle

9.3

Reverdy Sancerre rouge, spicy, rich , smooth — a month ago

Jakub Kalinowski

8.9

I’m a little bit disappointed with this wine. For 3y it shows surprising age - deep golden color, with ripe yellow apples & Reine Claude plums, with a bit of fresh apple pie. Round and mellow - I miss the typical mineral, steely sharpness. Esp. at this age.
On the palate this is more structured, properly mineral & steely with racy, juicy acidity and a long finish of salty lemons. Nice depth, too.
Went well with the fish, by not sure if I’m going to buy it again. — 2 months ago

Willie Carter

9.6

I absolutely adore this wine. Probably one of the best Premier Cru Chablis bottles I can remember tasting. A lovely medium straw color in the glass with faint tinges of green flecks. The bouquet is a tour de force of chalk, salinity, and citrus. Herbs and honey with just the right amount of oak.

It’s always fun when producers offer late releases which helps with potential cellaring. Developed but still on the young side, this is ready to drink now. The acid is just now beginning to develop into something beautiful. Emotional and thrilling on the tongue honey roasted nuts, lemons and limes, and seashells. A long persistent finish leaves you hoping you have a few more left. — 2 months ago