Peter van den Besselaar

8.9

NV | this is cuvee Blanc de Noirs | 100 % pinot Noir | 15 hl/ha | 1/3 barrelaging | zero dosage, a dinner sparkling | bad p/q ratio — 3 days ago

Peter van den Besselaar

9.1

Vintage 2022 | Late harvest | only made in beautiful years (2 times in last decennium). 85% Pinot Gris 15% Riesling | very good effort — a year ago

Peter van den Besselaar

9.3

Vintage 2020 | 80% Cabernet Sauvignon, 10% Merlot 10% Petit Verdot | way too young but in decanter | wagonloads of cherries, supersoft tannines | paired with veal entrecôte and sucade | at Château Neercanne Maastricht — 2 years ago

Peter van den Besselaar

9.0

Vintage 2023 | — 3 months ago

Peter van den Besselaar

9.0

NV | 40% xarel-lo 40% macabeu 20% parellada | very adequate sparkling wine with a variety of Asian dishes, on the photo mango prawns | at Umami by Han Maastricht — 8 months ago

Peter van den Besselaar

9.1

NV | biowine from gamay and trousseau old vines. Lightfooted so ideal for lunch, raspberry in smell, great balance! Paired with partridge. | at Harry’s Maastricht — 2 years ago

Peter van den Besselaar

9.1

Vintage 2021 | beautiful balance and smell of white peaches | paired with a surprising dish of tunafish and foie gras , pumpkin and sweet pepper | at chateau Neercanne Maastricht — 2 years ago

Peter van den Besselaar

9.0

Vintage 2020 | wine to match with carpaccio. It’s ultra light, my winefriends think it’s is a rosé because of the light colour. It’s also ultra soft in taste and has nice bitters. For lovers of light wines. Good effort from a Dutch vintner. We tasted blind. When people see Pinot blanc ánd barriques at the label they will for certain expect something different from what they get. — 3 months ago

Peter van den Besselaar

8.9

Vintage 2022 | World of difference when drinking this wine on its own or with food. Much better with food! Ideal luncheon wine from Grenache and Cinsault | paired with Limburg pig on a maïs tortilla with cabbage | at Gist Tilburg — a year ago

Peter van den Besselaar

9.0

Vintage 2022 | vanilla thanks to barrel aging, combined with salinity | paired with sea bass and smoked eal | at Chateau Neercanne Maastricht — 2 years ago