Serge Mismetti

9.1

Cuvée corps de garde 100% pinot noir
Magnum — 14 days ago

Mark Bogart

9.1

Impressive Pessac Leognan. Smooth tannins, slight smokey aromas, and smooth deep berry flavors. It’s a food wine, like with a nice fillet. — 7 months ago

Matt Perlman

9.4

All of the garrigue. Tasted alongside the Longue Garde version but this was the superior wine for right now. — a year ago

John Willison

9.0

Rich fruit. Good minerality. — 3 months ago

David Peifer

9.4

So good. Better than last year in my opinion. White peach, cherry, fruity but dry. — 7 months ago

Tony Loyola

8.9

Needed to be decanted for it to open up. Good wine but not great. Enjoyable wine. — 8 months ago

Stefan Dolhain

9.3

2019 vintage. Château La Fleur Cailleau, Canon-Fronsac. Bought in 1982 by Paul Barré (also Château La Garde, Fronsac) and managed these days by his son Gabriel and his wife Edith. Biodynamically farmed since 1990. Very impressive indeed, with an exemplary purity of fruit, ripe tannin and energetic acidity. Highly recommended. Abv. 14,5%. — 2 years ago

Will Stanley

9.5

I enjoyed this so much I neglected to take notes – but wow, what a vivacious, old Bordeaux Blanc this was! Amazing experience. — 6 months ago

Joan Ziegler

9.2

Enjoyed on Friday night in Palo Alto with Daniel & our home made ancient grain pizza with artichoke bruschetta adparagus leeks & brusell sprouts — 8 months ago

Romain Fitoussi

9.2

LoireTasting #6 - cab franc serie
Deep garnet color, thick (not filtered, not glued) Beautiful evolved notes - red fruits, licorice, pomegranate, and many shades between undergrowth, spices etc. developing during tasting. A Loire wine that has magnificently endured 18 years in cellar and needs to take the time to open.

Robe grenat profonde, épaisse (non filtrée, non collée) Belles notes évoluées - fruits rouges, réglisse, grenade, et nombreuses nuances entres sous-bois, épices etc. se développant en cours de dégustation. Un vin de Loire qui a magnifiquement supporté 18 ans de garde et qui a besoin de prendre le temps de s’ouvrir. — 2 years ago