Jay Kline

9.3

Popped and poured; enjoyed over the course of dinner at Le Mazenay. The 2019 pours a deep ruby/purple color with a translucent core; medium+ viscosity with moderate staining of the tears. On the nose, the wine is developing with notes of ripe mixed brambles, some dried red and purple flowers, a touch of VA, some black pepper, some anise and dry earth. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. A fantastic pairing with partridge. Already showing very well in its youth. Drink now through 2034+. — 7 months ago

Jenks

9.0

46% Carignan, 29% Mourvèdre, 15% Grenache, 10% Syrah, and a partridge in a pear treeeeee. — 4 years ago

Thiago Lemmos

9.1

Excellent champenoise! Bold, creamy and very elegant — 8 years ago

Shona Claremont

8.9

Went very well with partridge and truffled spelt risotto — 9 years ago

Brian W. Anderson

9.1

Oak and green apple playing together great. For the fresh-chard fan, this might be past peak. Oak fans approach it now. — 10 years ago

Kyle Harvey

8.9

The ole "Eye of the Partridge," a Swiss tradition, again perfect for the gondola rides between pistes #swissQpr — 10 years ago

Mark Lindzy

9.5

Partridge bubbles are best with great friends — 11 years ago

with Josefa

Richard Portes

9.2

Elegant. Not showing age - no brown even at edges. M+ length. Perfect with Spanish autumn dinner (venison carpaccio, partridge). — 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 — 3 years ago

Peter van den Besselaar

9.1

Vintage 2017 / Great luncheonwine, with partridge paté, coeur de boeuf tomatos. Jean Paul Brun put the sunshine and enjoyment in the bottle. Elegance! — 7 years ago

Thiago Lemmos

9.0

Very good Cabernet. Rounded, fruity, persistant. Loved it — 9 years ago

R J Thom

9.2

Beautiful eye of partridge like hue. Bright notes with nice brioche. Perfect pre thanksgiving bubbles — 10 years ago

with Corey and Askly

Marcel Passos

9.1

Vinho encorpado, com aroma de café, pimenta e um leve aroma de cassis. Na boca tem forte taninos e boa acidez, deixando a boca muito limpa, e retrogosto persistente. Vinho muito bem elaborado, seu alto teor alcoólico não aparece na boca. Safra 2012, vol 14,5% vol.Apesar — 10 years ago

Cathryn Clary

9.1

Clean, crisp. Great with scallops and also partridge — 12 years ago

Jake Hajer

9.2

Yellow peaches, citrus, cardamom with a lingering wheat dryness. Extremely well made beer. Lots of focus. — 3 years ago

Peter van den Besselaar

9.2

Vintage 2018 | true to type Pinot Noir. Still tannic, so needs aeration. Paired with partridge. At da Vinci Maasbracht — 3 years ago

Kelley Raymond

9.0

Really well balanced and great finish. Immature for a cab perhaps, but I still enjoyed — 4 years ago

Mike R

9.2

Really glad this was cellared as it was prefect - really nice and smiles galore — 8 years ago

Severn G

9.0

On the Lawn at Tanglewood this evening to enjoy Andris Nelsons conducting the BSO in their first complete performance of Wagner's "Das Rheingold" at this venue, very exciting! We enjoyed "Die Walküre" last summer, so even though they're playing out of sequence, we're blessed to hear it none the less.

Tonight we have a Crémant de Bourgogne from Savigny-les-Beaune. Apparently 'Oeil de perdrix' translates as 'eye of the partridge' because of the light rose color of the wine. I get that, but sounds like marketing magic to me. Citrus, raspberry and mineral palate, toast and yeast are well balanced, tasty. — 9 years ago

Roel van der Burg

Sommelier at Restaurant Entrepot

9.3

A charmeur. Soft concentration, pleasant aromatic intensity. Beautiful texture. At the moment there are no 'cru' classified vineyards in this appellation, but they are working on it. No doubt about 'Les Champs Perdrix' being one of the elite sites. Geantet-Pansiot has the noble Pinot Fin (PN with smaller berries and a thicker skin) planted here, which adds to the aromatic complexity of the wine. It's been a while since I last had partridge for dinner. — 11 years ago

with Niek