David Kline

9.7

Mason Ale Works Bride of Dankenstein West Coast IPA
#Gasoline colored with a purple hint to a shock white head. Bears ears lacing melts to tentacles from the deep. Orange zest breads and carrot cakes nose meet candied grapefruit and limoncello. Round palate shows restraint, builds around the beer-ness a mandorla both bread-y and zesty with citrus melange exquisite. Its darkness is not the lead as it also shows a galactic shimmer. Incredible.


#MasonAleWorks #BrideofDankenstein #westcoastipa #ipa #indiapaleale #SanDiegoBeer #CAbeer #horror #beer #bier #biere #birra #cerveza — 23 days ago

Eric Urbani

9.3

V nice double hazy IPA triple dry hopped abv 10% 🥹 — 2 years ago

Eric

9.3

Good one. Bitter orange and baking spices. — 4 years ago

Freddy R. Troya

8.9

Louis Eschenauer – Sauternes 2023
Sauternes AOP – Bordeaux, France 🇫🇷

Overview
An approachable, entry-level Sauternes that hits the classic marks without overindulgence. Crafted from a traditional Sauternes blend led by Sémillon with supportive roles from Sauvignon Blanc and often a touch of Muscadelle, this wine reflects noble rot influence in a fresh, balanced style.

Aromas & Flavors
Apricot, peach, and ripe stone fruit take center stage, intertwined with lemon custard, orange blossom, and honeyed citrus peel. Aromatic complexity is present but never heavy, leaning into fruity brightness rather than dense sweetness.

Mouthfeel
Medium-bodied with a supple texture. The sweetness is measured and framed by lifted acidity, leading to a clean, gently lingering finish.

Personal Pick Highlight 🍷
This is an entry-level Sauternes that quietly overdelivers. Balanced sweetness, vibrant acidity, and just enough botrytis character to stay expressive without becoming heavy. Dangerously drinkable, especially when acidity is doing its job. The kind of dessert wine you don’t plan to finish… and then suddenly the bottle is empty (even if it’s a 375 ml).

Food Pairings
Classic pairings like foie gras or blue cheese are wonderful, but this also works beautifully with fruit tarts, lemon desserts, almond shortbread, or as a lightly chilled, contemplative glass on its own.

Verdict
A reliable, crowd-friendly Sauternes that delivers the essentials of botrytis-influenced sweetness with freshness and poise, excellent value for the category.

Did You Know?
Sauternes’ signature richness comes from Botrytis cinerea (noble rot), which both concentrates sugars and enhances aromatics. The dominance of Sémillon in the blend helps build glycerol and lushness, while Sauvignon Blanc contributes lift and acidity to prevent cloying sweetness. — 17 hours ago

Carter White

9.0

If i tasted this blind, I might’ve called a wild farmhouse ale. The Brett really works well, balancing the juicy fruit. — 4 years ago

Stefan Dolhain

9.5

2014 vintage. As Sauternes suffers from a lethal combination of high production costs and low demand, it is about time we all start drinking more of it. The 2014 vintage combines a lot of botrytis with high acidity resulting in beautifully balanced wines that are very attractive young but should age beautifully for decades. Rabaud Promis has a long history (a lot of it in common with Sigalas Rabaud), but has been in the hands of the Dejean family for the last 4 generations. In early 2020 Jean Merlaut (Bordeaux négociant and owner of Gruaud Larose) took a majority share in Rabaud Promis, but Thomas Dejean remains the winemaker. And to judge from this terrific effort there is indeed no reason to change the winemaker. 80% Sémillon, 16% Sauvignon blanc and 4% Muscadelle. Brilliant golden yellow. Intoxicating complex perfume of fresh and dried fruits, flowers and subtle roasted flavours combined with an amazing lemony freshness. The mouth confirms this complexity with layers of concentrated fruit, balanced by crispy acidity and a knock-out brown sugar, lemon confit and noble rot "rôti" finish. It has amazing intensity while remaining light on its feet. Fabulous value at 28 euros! Abv. 12,6%. Note: these wines are much more versatile at the table than you think. While foie gras and blue cheese are classic combinations, I tried it today with veal, sautéed carrots and mushrooms and baked potatoes. Works really well. I invite you all to experiment with the culinary possibilities of these wines. — 5 years ago

romo

9.1

Barrel fermented Serbian natty cab w noble rot and sans soufre (is a sentence I never thought I would type, but here I am). Not correct, but it works. — 10 months ago

TH

9.1

透明感のある金色。長野と山梨ルーツの国産ホップを含む6種類のホップ活用。エール独特の苦さが少なく爽やかな味わい@軽井沢のセブン — a year ago

Kurt Krueger

9.0

Excellent port, very much a treat! — 3 years ago

Philip Patston

8.9

It has hops but not overwhelming so works with pub foods or just when relaxing. — 5 years ago