Dumangin Guy

Domaine de l'Ecu (Guy Bossard)

Mephisto Cabernet Franc 2014

Lyle Fass
9.4

Nose is a combo of manure, herbals and cherries. Palate is so juicy and joyful. Velvety tannins. Sweet fruit and such finesse. Showing so well but has some years in it. — 9 days ago

Peter, Aravind and 7 others liked this

Guy Breton

Vieilles Vignes Morgon Gamay 2009

Wine has aged well (2009 vintage). Smooth notes and smooth with bold flavors of cranberry. — a month ago

Domaine Amiot Guy et Fils

Les Vergers Chassagne-Montrachet 1er Cru Chardonnay 2018

Not bad, but I’d take the 17’ Leflaive Bourgogne any day over this. I liked how complex the nose was, and that it was textural and quite mineral, but I just couldn’t stand how sweet-fruited and oily the profile was. Very clearly a warm vintage Burg. Then again, Amiot does make more generous Chardonnay’s. Not for me, but I’d recommend this over any butter ball to lovers of “smash-mouth” wines. — 3 months ago

Daniel P., Ira and 11 others liked this

Domaine de l'Ecu (Guy Bossard)

Ange Pinot Noir 2015

Some of the Loire crunch has smoothed out over 9 years, leaving an opaque unfiltered pretty wine with shy aromatic nuances and plenty of residual life, fruit, and vibrancy in the palette. Peppery cherry cough drops, cedar, and chalky minerals. — 13 days ago

Ira, Vin and 14 others liked this

Guy, Annick et Yann Bertrand

Bio Dynamite Morgon Gamay

Proper gamay, body, lush, berries. — 3 days ago

Guy Larmandier

A Vertus 1er Cru Brut Rosé Champagne Blend

Strawberry. Good balance. A bit unserious. Delicious. — 2 months ago

Lyle and Severn liked this

Guy Breton

Régnié Gamay

Good red wine in the Cotswolds — 14 hours ago

Azienda Agricola Negro Angelo e Figli

The Piedmont Guy Brachetto 2020

Really good!! Balanced acidity. Strawberry rhubarb. Bubble gum. But of salinity. Dry, but not bone dry. — 22 days ago

Janet Stone
with Janet

Domaine de l'Ecu (Guy Bossard)

Granite Muscadet de Sèvre-et-Maine Melon de Bourgogne 2020

Always a favorite. Crispy, stony white. Great with Chinese food. — 3 months ago

Kelvin Kwong
with Kelvin