JKT

9.0

Very nicely aged Morgon with all that Gamay ripened cherry fruit earth goodness with soft balanced profile on palate and a finish that is well, elegant? — a month ago

Jane Nuss

9.0

Medium plum-toned ruby in color, with aromas of strawberry, tart red cherry, banana, raspberry, and cranberry. Dry with medium-plus acidity and a medium body. Bright, balanced, and refreshing.
— 2 months ago

Doug Powers

8.9

This is much more backward and has a tannic edge to it, dark fruits, good length, I suspect that this will always show that tannic edge, big and richer than the Traboules, but I prefer the refined aromatics and balance of the Traboules tonight. — 3 months ago

with Monique and Jim

Angelo Casagrande

8.9

Very tart, lip - smacking cherry juice. Would be lovely on the deck on a warm summer evening. Alas, it’s 25 and snowing, but nice nonetheless. Takes a little of the chill out of winter. — a month ago

edward Simpson

9.4

W64 200, Xmas day family wine 3L perfect in every way, what a cracker, silky berries, in the same level as say Gevrey Chambertan, without the expense. Just had a rethink, this now goes to my top rated wine. — 2 months ago

Matt Waring

9.2

Star of Thanksgiving. 🦃 After a two hour decant, showed out with black cherry, rhubarb, clumps of dirt, and leggy tannins. Medium plus acid. Just delightful — 3 months ago

with Christine

Phil Kessling

9.2

My favorite Roilette bottling. Old vine; 90+. This is proof that Cru Beaujolais can age. Darker and heavier than your typical Gamay. Darker fruit, mix of red and black fruit. More structure and a little oak, medium tannins. Becoming harder and harder to source. Have a vertical from 2013 to 2020. — a month ago

Pooneet K

9.2

Always lovely and fun to try with a bit more age. Still lots of flowers and cherry but with a notably darker edge now. Dangerously drinkable while still being very interesting. Good pairing with a Christmas Eve ham from hometown bbq. — 2 months ago

Carter White

9.0

Bright and juicy. — 3 months ago

Louis Martin

9.0

Had it right out of the barrel on the 3rd Thursday in November! Dark ruby red, spice and pepper accents, sweetened over time, paired nicely with a traditional Coq au Vin. — 3 months ago