Chris MacLean

9.2

Dark ripe fruit, balanced by enough earth and acidity. Complex and delicious. This should age very well. — 18 days ago

with Sarah

romo

9.2

Super reduction. — 25 days ago

Jeremy Autry

9.3

Browned butter. — 4 days ago

Paul J

9.5

Modest gold color. Stone fruit, lemongrass, and maybe a hint of vanilla on the nose. Same on the palate, which is well integrated. Medium depth and finish.

Give this a little decant, revising from 94-95. — 2 months ago

with Brooke

Andy Stabile

9.1

Dry lemon. Some acid. Hint of lemon. Liked this a lot.
Barsha — 9 days ago

Seth Masterson

9.1

This is everything that makes a good-great Alto Adige Pinot Bianco/ Weissburgunder. — 4 days ago

Colin Cahoon

9.2

Burgundian in character. The nose is white peach, flint, petrol, oak, and gunpowder. The palate adds lemon, quince, white pepper and cedar. Medium alcohol, medium body, high acid, and a long finish. — a month ago

Brad Jensen

9.2

So first, a caveat: This NEEDS food! It just does. When first opened I really wasn’t a fan, tried to pair it with some lighter charcuterie fare and cheese and it just did not gel. It isn’t the crisp, light bodied chard you’d expect it to be, it’s full bodied, thick, and complex, but once we found the right food, paired with steelhead salmon cooked in butter and bacon grease, wooooah, this moves like you’d found the perfect dancing partner. The color is typical Chardonnay yellow with green hues towards the middle, with strong Meyer lemon and slight dusty stone in on the nose, maybe even some leafy, vegetal notes hidden in there. — a month ago

Steve Bowen

9.3

Laughing when I say this… the first glass tastes just as wonderful as the last glass. Often when we do tastings the last glass tastes good but later we wonder why in the world we liked it so much. This one is enjoyable from the very first sip. Regardless of the crazy label and name, it’s a great selection to enjoy with dinner and a partner. — 22 days ago

with Tracy

Kevin Dale

9.3

Drinking great. Sweet for a chardonnay but tasting great with scallops — a month ago