Andrew Cullimore

9.1

Yellow gold with copper hue, quite thin pale rim . Caramelised pineapple, saffron , vanilla , creme brûlée , quite rich and decadent. On the palate again quite rich , barley sugar , creme brûlée and saffron, just enough acidity to balance and a little alcoholic warmth . On the medium length finish , lemon rind and a touch of caramel . This is probably at peak now , just misses a little vibrancy , freshness, however successful for the vintage . Drink now and over the next 10- 15 years — 9 days ago

Paul K

9.2

This is the third Sauternes I’ve ever had. The first two were crazy good d’Yquems. This was gifted open so I thought we could try tonight with dinner. Didn’t have high expectations but really pleasantly surprised!
Pairing really great with the salad I whipped up. Pretty proud of it actually; quinoa, tomato, cucumber, steamed broccoli, mixed greens, chicken, and poppyseed dressing. — 25 days ago

Jean-Phillippe Landry

9.3

Class, beautiful — 6 days ago

Lyn Farmer

9.4

Terrific example of a high quality Sauternes with lemon zest, peach, apricot and pineapple plus dried apricot, honey, beeswax, saffron, ginger, vanilla and butterscotch. Excellent acidity to balance the restrained sweetness of the wine. Still young with plenty of room to develop. — 12 days ago

John Bratincevic

9.3

NOSE: apricot jelly…pineapple…vanilla cookie.

TASTE: peach, mango, apricot, pineapple, vanilla cream, caramel. Cooked peach (like canned peach juice) lingers — lengthy finish. Almost over the top! 93. — 19 days ago

Vino Joe

9.2

Young and limited but also fresh and fun. This was a nice lunch capper and a quality next tier Sauternes. No complaints and it finished quick! — 24 days ago

Kurt Schuster

9.3

Decanted for an hour and tasted fresh, young, and light. Got a lot of pepper and some brine on the backend. Nose of flowers but a definite olive oil, herbs, ripe red and purple fruits. Couldn’t pin the flavors and did some research to find the Counoise grape is blended, hopefully explaining why my unrefined palate is finding such different flavors. Definitely feeling the high alcohol coming off enough that it almost feels like overbearing acid. Tannins coat the tongue but it still comes off with a deep freshness. Lovely. — 2 days ago

with Denise

romo

9.4

Most everyone called this. Sweet yet savory herbaceous viscosity that takes Roquefort to next level. — 6 days ago

Tom Casagrande

9.3

Caramel, toffee, ripe fig and apricot. Loads of burnt honey botrytis. Rich and tertiary in the mouth. Delicious. Drink soonish. — 11 days ago

Devin B

9.2

Lots of apples and a bit of honey. — 4 days ago