Dan Michael

9.2

What a joy with some beautiful French cheeses, caramel color, exotic aromas, great acidity and weight, long rich finish, what a layered wine, thanks Jeff for digging deep in your cellar. — 6 months ago

Mike Evans

9.3

Incredibly fresh, honey, quince, and stone with great acidity and only the barest hint of sugar, it has decades left in the tank. — 6 years ago

with Eric and Bill

Graham Stansbury

9.0

Not a big fan of humble champagne but this is lovely. Not at all acid and very drinkable. — 8 years ago

Francis Huicq

9.4

At No 3 with my team. Ex-1ere tranche stock released earlier this year (2014)...awaiting the 2nd one in January 2015. I had the Perlant 1969 in August. I am a strong believer in numbers so I put together the 1969 demi sec and the 1989 Close Bourg Moelleux 1ere trie from the veneered domaine Gaston Huet in Vouvray. The main difference lies in the style as opposed to vineyard characteristics, the vintage of course can add extra punch...the moelleux having a more opulent charm, roundness and melting aspect - dryer (though) on the finish. Its sister vineyard wine being more incisive, waxy (hair/wood Lacker pugency) a bit vegetal (cooked Brussels Sprouts). Drier as Demi-Sec by definition, leaner, sharper with a hint of nuttiness towards the finish. Great comparative tasting. — 10 years ago

Roberto Carli

9.5

What an experience!! Nose is relatively shy, hard to tell it’s got 50+ g/l sugar, displaying fine but not exhuberant stonefruit, bruised apple. It is the power of the surprises, with even more structure and austerity. than its dry counterpart, fully enveloping  the luscious core achieving perfect balance. It’s very much not a dessert wine, it just has the balance the grape is asking for. Can’t add more notes, gotta save it and try with ages cheese :-) — 2 years ago

Pascaline Lepeltier, MS

Master Sommelier, Wine Director Rouge Tomate New York

9.9

My first Demi-Sev 1938 from a pristine bottle. No significant RS left in the structure but you could see how important the sugar was to carry on until today incredible aromatics. Still very concentrated and powerful. The second vintage of Gaston Huet at the end of the estate making the wines. — 8 years ago

Juel Mahoney

9.1

Bonfire night. Still very fresh with intriguing caramel and smoky nose with a slight petillance - afterwards found out it was a sparkling originally. Dark toffee colour. Inspired with mushroom risotto, sweetbreads and morels — 10 years ago

Fredrik Finn

9.4

The 2017 Le Mont Demi Sec is youthful and will be a keeper for the long run, yet its so enchanting already. Near 20 g/ sugar has been left behind and acts as a gentle stroke of sweetness followed by its fresh acidity embedded into its ripe and honey tinged, waxy profile that keeps on pushing and evolving all the way down to the mother rock. — 5 years ago

Lyn Farmer

9.4

Crisp, clean apple, honey and lemon aromas braced with brilliant crisp acidity and mineralogy. A bit under 20 g/L residual sugar, which translates on the palate as more fruity than sweet with this level of acidity. The wine seems to vibrate in the glass - terrific vinous character. Can’t wait to try this cheese and foie Gras — 6 years ago

Matté

Manager The Wine Cellars

9.2

Burnt orange peel and blood orange marmalade, spiced Asian pear and dried garrigue herbs. A touch of sweetness on the front palate that leads into dried apple, quite linear yet with some weight and a punchy, taught orchard apple and mineral finish, very long. — 9 years ago