Alexandre Pagliano

9.3

Dark rubi robe, nose of Cedarwood, plums, dark berries, and a touch of baked spices. Very fresh and balanced, mature tannins that softened over 25 years. Wine is medium bodied with good length and ready to drink but no rush at all. One of the finest rive gauche wines we know and thats an excellent vintage. — 22 days ago

with Jose, veronique and 1 other

Alvaro Bustillos

9.2

Juan c sulakman — 9 months ago

Jess

9.0

Pale lemon color.
Aromas of lemon, hint of toast.
Dry. Flavors of lemon, mineral, toast is faint. Very citrussy.

Intensity: 4/5
Complexity: 2/5
Balance: 4/5
Finish: 4/5 — 3 years ago

Jason Gallo-Gaffner

9.2

Fantastic wine from the folks that bring you Haut Bailly — 5 years ago

Shawn Thompson

8.9

A refreshing cremant, predominately apple and pear notes upfront that finishes with with hints of bread yeast and brioche. Very good value. Also a great ingredient for a midsummer spritz cocktail. — 6 years ago

Stephanie Patzlaff

9.0

Violets and orange blossoms on the nose, orange and minerals on the palate...just like sunshine! — 8 years ago

Mark K

8.9

Light, smooth, tarts. Great wine — 9 years ago

Somm David T

Independent Sommelier/Wine Educator

9.2

I need to start w/ a little preamble.

For me, Pessac-Leognan was a late comer Bordeaux region. The last one I gravitated to in my 26 yr Bordeaux experience.

Nearly all the previous 2000 Bordeaux’s I’ve had up to this point needed a lot more cellaring. Mostly 1st & 2nd Growths, some 3rd. This 2000 started lean…lacking depth & a bigger tannin profile. But that is not entirely uncharacteristic for older Pessac’s. It seemed slightly more late in its drinking window. It picked up weight in the decanter at 2 1/2 hours and then showed more weight & depth w/ my Ribcap.

This started elegant w/ soft Bordeaux characteristics. Beauty & elegance as I understand it in Bordeaux’s from this region and this kind of age. But lacked 2000 earthiness & depth. For me, this is a 3rd tier Pessac producer, my terminology. Not up there with Haut Bailly or Pape Clement and of course Haut Brion.

2000’s up to this point have shown great depth & deep characteristics. Most needing longer than anticipated aging.

This was beautiful, elegant but lean based on previous definitions. Early on it seemly felt like it was a drink up in the next 3 yrs w/o the steak. With a longish decant & steak, more 7-10 yrs.

The nose shows muddled to slightly stewy; dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, dry herbs, dry leather-tobacco, softened graphite, moist clay, hints of pepper, some mushroom notes, rich, darkish soils with dry leaves, steeped tea, limestone/sandstone, dry twig, dry pebbles-top soils with dark, red, withering flowers.

The palate shows beautiful elegance with nothing that bites back. Perfectly resolved velvety tannins. Ripe, juicy, somewhat ruby fruits. Yet, have slightly stewy characteristics. Dark currants, blackberries, black cherries, both plums to pudding, poached strawberries, black raspberries and haunting blueberries, red cola, dark chocolate, softly layered & even baking spices; clove, nutmeg, cinnamon & vanillin, mid, dark, Asian spices, dry herbs, dry leather-tobacco, softened, nearly sweet graphite, moist clay, hints of pepper, rich, darkish soils with dry leaves, charcoal, volcanic ash, steeped tea, limestone/sandstone, dry twig, dry pebbles, dry top soils with dark, red, withering flowers, near perfect acidity, well balanced w/ softened structure/tension, great length and an elegant finish that goes on and on and long sets on spice & clay.

Almost new cork and little to no sediment.

92-93 with a long decant & a rich, fatty steak-Ribcap. First taste after pouring into the decanter, 90.

Photos of; Haut-Bergey, Paul Garcin-Managing Director and Francois Prouteau-Cellar Master. — 3 months ago

Kevin Barry

9.2

Great with southern foods — 5 years ago

Todd Stone

8.9

Typical Rosé nose, slightly darker in color, more body than many Rosé- dry with a touch of sweetness, some strawberry, maybe peach and a hint of grapefruit. Some minerality and acidity. Pretty good! Took to the Arena’s in Staten Island. — 6 years ago

with Peggy

Jordan Wardlaw

9.0

Very delicate in a ripe vintage, ultra traditionalist feel. Plums, raspberries and rhubarb with orange peel, damp rose petals and hints of smoky underbrush. Silken, refined and speaking in whispers. — 7 years ago

Gregory Von Dare

8.9

Full flavored and strong. A meaty start with complex flavors of currant and strawberry. Some tannin and a dry finish. — 8 years ago

Jason Somerville

8.9

Lovely. Soft lemons. Lemon gelato. — 9 years ago

Ray Vanderhoff

9.2

My first Saint-Bris! Pale lemon yellow color. Plush aromas of citrus fruit, white flowers, chalk and abundant fresh herbs. Flavors of unripe peach, all those savory herbs, green apple and lemon zest. Noticeable mineral backbone on the long and drawn out finish. Lively and crisp acidity. Medium-minus body and wonderful freshness. Vibrant and harmonious! There are Chablis comparisons here. Another example of outstanding white burgundy! — 6 months ago

John Van Trijp

9.4

From 6 liter Imperial — 3 years ago

John Willison

9.0

Pure cherry juice. — 5 years ago

Jeff Roach

9.0

One of the better sparkling wines I've had. Pinot noir grapes. Yum. Happy New Year MFers. — 5 years ago

with Jennifer

Nadia Islam

9.6

One of my favorite whites, medium price, mineral-ey taste, good sauvignon white. — 7 years ago

July Glibova

9.0

Coffee, mulberry, blackcurrant. Grafite finish — 8 years ago

Erin Lamb

9.0

Color: soft straw
Nose: salt/ brine, oysters, seaweed, mushrooms, over ripe stone fruit.
Taste: brine, funk, — 9 years ago