Joe Christenson

9.2

Nice blend of tropical mango and papaya with lime and lemon. Slate and flint mineral keep the acidity clean. Been almost a decade since I tried this one last, and still enjoying it. — 8 months ago

Dawn E.

9.2

Meyer lemon, papaya, spearmint, gooseberry, and honey characteristics have now developed, salty crushed rocks (seashore). Always a beautiful wine! — 3 years ago

Brandon Boesch

9.4

Another great year. This actually tastes better now with some air. Watermelon, strawberries, papaya, brine, light citrus, lingering minerals and acidity at the finish. Wonderful! — 4 years ago

David Koenen

9.2

This wine keeps getting better! Papaya, mango, asparagus, peach, butter on toast, tarragon herbs, fennel. Some chalk and hot stones. Really very, very good. — 5 years ago

Ming L

9.1

Fresh, aromatic nose of starfruit, papaya, gala apple, lime, touch of banana, and hint of freshly cut grass. Very plush palate but not without tension. Chard-like lightly salted mineral finish.
14% Sémillon, the 15’ has more tropical fruit profile than the 14’ that I can remember. Great stuff. — 6 years ago

Justin Colby

9.1

Guava, pear, grapefruit on the nose. Bright, crisp mouthfeel. Zingy on the gums, and hints of papaya and honeysuckle in the finish. — 6 years ago

Cassandra Y

9.3

Smells like rotting papaya. Tastes like ... Black fruit and herbs? — 6 years ago

Jay Kline

9.5

Unscrewed and poured; no formal notes. These friggen Chardonnays from Margaret River. I’ve been blinded on them too many times to count and I never call it right. Instead, I always seem to call a high acid grape like Riesling of Sauvignon Blanc. The fruit is sometimes tropical, always with citrus and sometimes is shows green apple and always with awesome minerals. Acid is squarely in the high category. They are lovely wines that just seem to throw me for a loop. If Chablis, the Mosel and Sancerre had a love child. Drink now and through 2036 easy. A fabulous pairing with lamb massaman, larb and papaya salad. How can they hide the 100% new French oak so well?! — 2 years ago

Josh Morgenthau

9.2

Coconut nose. Honey and papaya, rich but not over the top. The salty mineral body frames the opulence of the wine. A big notch above the bottle of 2016 I had earlier this year. — 4 years ago

Adriana Fabbro

9.1

White BDX is almost always a value and such a versatile food pairing wine. Initially the Sauvignon Blanc dominates, but with time the Semillon (75%) takes center stage: wet gravel, green papaya, ginger, green melon, grapefruit, green fig, Burt’s Bees lip balm… as the glass warms up, there are even some peach/mango notes coming through and I get more of that mid palate Semillon weight and depth. This wine wants oysters, but also plays well with coconut chicken curry & sticky rice. Such a classic. — 4 years ago

Severn G

9.2

A 2021 check-in on this bottle today, still holding well to prior notes:

Nose has lightly oxidized yellow apple, under-ripe papaya, pineapple core, cold butter and dry sandstone.
Palate has ripe pineapple core, lemon zest, (light) vanilla creme, pear puff pastry, yellow apple peel with slightly sweet notes to the medium finish.

Decanted 4H. — 5 years ago

Peter van den Besselaar

9.1

Vintage 2015 | Chenin Blanc that is very useful to combine with food. I drank this with 1) rillettes, 2) prunes with bacon from grill, 3) charcuterie. With the prunes it was perfection. Smell with flint, peaches and a hint of papaya, great acidity, but off dry why it combines so good with different foods. Nice to drink a wine from this small appellation with so much potential. — 6 years ago

Ryan Vento

9.2

Hittin’ the spot on this hot Texas summer afternoon 😎 Candied pineapple, flint, papaya, freshly cut grass. — 6 years ago

with Krystal

Charlie Tapp

9.2

Pineapple, papaya, lychee, durian, pear and lime. Tropical and viscous with a bit of funk. — 3 years ago

Jeroen Koenen

9.6

Oh yesss.
Sexy and salacious, mega complex, unctuous and rich. Huge levels of spices and florals (think peppery saffron sprinkled with honey dust); deep yellow fruit notes (mango, papaya, maracuja). Orange zest and porcini-nuances.
Magnificent, crazy and unique. Hedonistic and cerebral.
And a point, as well. — 3 years ago

Slestyan

9.2

RICH - creamy, papaya, pear jam with a dab of peach - they stir aggressively to get the tannins to stay — 4 years ago

Michael Chelus

8.9

Apple, lemon curd, peach, honeydew melon and hints of papaya. Racy acidity and great minerality. — 5 years ago

Andrew Liguori

9.2

Like biting into a day before perfectly ripe white peach with a little crunch, papaya, beeswax, light citrus zest, low minerality, medium acid. Tasty — 6 years ago

Vanessa

9.1

Golden hue, with strong tearing and thick viscosity. Nose offers dried apricot, ripe mango, papaya, honeysuckle, ripe cantaloupe, beeswax, and lavender honey. ABV 13.5%. — 6 years ago

with Deked1

Maksym Dzhavala

8.9

Gooseberry, grass, lime, butter, hay, papaya, ginger. Malolactic fermentation. Also it is obvious that this wine had spend some time in oak barrels. Well balanced and quite creamy/buttery wine.

...

Лист чорної смородини, кропива, агрусове варення. Цікавим є те, що цей Совіньйон пройшов малолактику і витримувався в дубі. Більш округла і кремова структура. Абсолютно не різке і збалансоване вино. — 6 years ago