Pinotman /// Andreas

8.9

Actually pretty good and quite herbaceous no more notes sorry. — 4 months ago

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9.1

The 2013 Clos de Vougeot Vieilles Vignes Grand Cru, picked from 5 October according to Pierre Labet, has a fragrant bouquet, fresher than many other tasted, pure raspberry and wild strawberry fruit, nicely integrated oak. The palate is less rustic than many others, finely balanced, with moderate depth and just a bit of hardness on the finish that one can easily abide. Lovely, though would I cellar long-term? Probably no. (Neal Martin, Vinous, October 2023)
— 3 years ago

Ciulli

9.0

Délicieux côte du Rhône
Offert par Pierre anniv de Bruno 2021 — 5 years ago

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9.5

The 1989 Cheval Blanc is a vintage that I have not encountered since 2010. One bottle opened was rustic and fatigued, and Pierre-Olivier Clouet opened a second that was much better. It has a gorgeous bouquet of ample red fruit, morels, black truffle, cigar box and hints of brown sugar, all very well defined and charming. The palate is medium-bodied with grainy tannin and approaching full maturity; brown spices, bay leaf and clove infuse the red berry fruit. At 30 years of age, I suspect this 1989 will not improve further, but its robustness suggests that any decline will be graceful. Tasted from an ex-cellar bottle at the château. (Neal Martin, Vinous, September 2019) — 7 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Pichon Lalande is my favorite 2nd growth with a steak. Yup...it's #SteakandClaret night to quote my buddy Gary Westby. Further, it's certainly one of my favorite producers period. I've waited for this wine to be in the bottle for 10 years before finding out definitely how good it was or wasn't. You see, the 05 Bordeaux vintage was exceptional. It's drinking right now better than 00. 00 may turn out to be better, but not for some time. The real issue was the division of scores between RP & NM. Parker had this as low as an 86 and now has it at 89. Neil Martin has been consistently at 95-96. I found it simply inexplicable that Pichon Lalande could have bombed in such a great vintage. Tonight, I know they didn't. This wine is beautiful. Although, I don't believe it will cellar as long as their some of their very best vintages and many others I've enjoyed. On the nose, bramble, ripe blackberries, dark cherries, notes of blueberries, poached strawberries, graphite, baking spices, cedar, lightly perfumed violets and dark, fresh & dry red flowers. The body is medium-medium plus, tannins nicely resolved with 10 years to be completely resolved. Fruits of; ripe blackberries, dark cherries, notes of blueberries, poached strawberries and pomegranate with a whiff of spice. There's notes of dry bramble, soft leather, fresh violets, graphite, cedar, dry stones, dark rich earth, limestone, tobacco, spice-box, vanilla, very light cinnamon & nutmeg. The finish is very long, elegant, ripe, round, smooth, good acidity and beautifully elegant...50-50 earth & fruit. I bought more bottles of this at $85 after it's was first released in futures and I do not regret it. $85 is proving to be a steal for this wine when it normally sells for between $100-$150 a bottle and higher. Might heavy up further after tonight if I find more around the same price. Oh yes...I'm with NM on the scoring. Photos of the Chateau, estate vines, newer tasting room & the Virginie de Pichon-Longueville, Comtesse de Lalande. Forgive my long post, but my passion and love for this producer is profound. Producer history and notes...as I wrote in an earlier post for Pichon Baron, Pichon Baron and Lalande started as one entity. The first mention of what is now called Chateau Pichon Lalande was the creation of Pierre de Mazure de Rauzan. Pierre de Mazure de Rauzan is responsible for forming many of the top Bordeaux estates today. Pichon Lalande was given its name when Therse, the daughter of the founder received the estate as a dowry when she married Jacques de Pichon Longueville. Pichon Lalande was essentially managed by three women, Therese de Rauzan, Germaine de Lajus and Marie Branda de Terrefort. On the eve of his death in 1850, Baron Joseph de Pichon Longueville divided the property between his five children. His three daughters received Pichon Lalande and his sons Pichon Baron. What happened next was Virginie, the wife of the Count of Lalande took over the management of the estate under the name of Comtesse de Lalande. In 1850 she commissioned the popular, architect Duphot to build a residence inspired by the Hotel de Lalande, located in Bordeaux. Without heirs, Pichon Lalande passed down from aunts to nieces. Following World War I, the Miailhe brothers, bought Pichon Lalande in 1925. They were the ones who planted even more Merlot. May-Eliane de Lencquesaing, the daughter of Edouard Miailhe became the new owner and general manager of Chateau Pichon Lalande in 1978. She expand the size of Chateau Pichon Lalande from 40 hectares to it's current 89 hectares. Chateau Pichon Lalande remained in the same family for more than 250 years! In fact, over three centuries, only two families have owned Pichon Lalande. May-Eliane de Lencquesaing sold Pichon Lalande to the owners of Roederer Champagnein in January 2007. This family-run company is managed by Frederic Rouzaud who owned several other wine estates in Bordeaux; Chateau Bernadotte, Chateau de Pez, Haut Beausejour and Chateau Reaut la Graviere. He sold Chateau Bernadotte in December 2012. In February, 2011, Sylvie Cazes was named the director of Chateau Pichon Lalande. She replaced Gildas d’Ollone. Sylvie Cazes was replaced in 2012 by current Director Nicolas Glumineau, who was previously at Chateau Montrose. In 2012, Pichon Lalande renovated the estate with a budget estimated at over 15 Million Euros. The new facilities included; building of a new underground barrel aging cellar and several new buildings...one that houses their new tasting room as shown. This renovation provided numerous improvements in their wine making. Most importantly, in the vinification. They created a new, triple tiered, cellar where everything moves by gravity. They also added numerous new, stainless steel, temperature controlled, double skinned vats. These new vats allow Pichon Lalande to vinify on a parcel by parcel basis as well as get much softer & gentle extractions. The 89 hectare vineyard of Chateau Pichon Lalande is located adjacent to Chateau Latour and and across the road from Pichon Baron. The terroir of Chateau Pichon Lalande is deep gravel with clay and limestone soil and is planted to; 61% Cabernet Sauvignon, 32% Merlot, 4% Cabernet Franc and 3% Petit Verdot. — 9 years ago

Jay Kline

9.0

Popped and poured; enjoyed over the course of an hour. The 2023 “La Cote des Monts Damés” pours a light straw color with medium viscosity. On the nose, the wine shows citrus and stone fruit with relatively subdued pyrazines and slightly more baking spice. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium and texture soft and creamy. Drink now through 2033.
— 5 months ago

Peter van den Besselaar

8.9

Vintage 2016 | This wine developed itself fine with a few years cellar. Expressive cassis, decanted three hours, afterwards very good drinking with a good structure. Pierre Ardoin - a oenologist at the Bordeaux university - makes this wine with a wink to its more reputed colleague vintners on the other side of the Gironde river. | paired with bbq, incredible good p/q. — 4 years ago

Kathi

10

Highly recommend. Refreshing. Light, better than a pinot grigio which I never thought I would say. — 6 years ago

Manuel Blanco

8.9

Nice wine, fresh and with Citron notes. — 7 years ago

Peter van den Besselaar

9.0

Vintage2015 / what a seductive smell... even so young... most merlot, cabernet sauvignon... clay and limestone soil... 50 km away north of the city of Bordeaux. Pierre Ardoin is an oenologist at the University. Seductive red fruits in smell. An impression of plums. Vibrant and velvety taste. No need to cellar 😉 when the wine is so good at the moment. #blaye #bordeaux Tasted with a pasta porcini. Good combination. — 8 years ago

Amer S. Ahmed

9.0

Delightful and a great value for the second label from this producer — 9 years ago

Lynn Gowdy

8.9

Golden delicious apple, a bright face with minerals dancing around. Enjoyable, simple. Nice price to value. — 10 years ago

Nalini Arantes

8.9

Subtle Sancerre. Notes of fragrant citrus fruits, an herbal touch and finishes with a firm minerality. — 12 years ago

Gregory Spock

9.3

Delicate floral and fruit on the nose, but the sharp raspberry, cherry, and citrus on the tongue is long lasting and beautiful. — a year ago

Maggie Harrison

9.0

2022 enjoyed 6/23 one of the oldest estates in Chavignol. native yeast. marine fossil heavy soil. white floral, oyster shell, sea-saline quality, slight viscosity, fruit is fairly ripe- peachy. it’s beautifully balanced but we thought it representative of what Sancerre is becoming with hotter temps. I really enjoy it, have to get used to the ‘new’ Sancerre — 3 years ago

Stefan Dolhain

9.5

2016 vintage. This is the best Gloria I have ever tasted and quintessential Saint-Julien in this fabulous vintage. Concentrated black fruit, cigar box, floral notes and lead pencil. Margaux meets Pauillac. Powerful and elegant, layered and precise, with juicy acidity and a long mineral finish. Highly recommended. Abv. 13,5%. On release I thought it was superior to its stablemate Saint-Pierre, should try to taste them alongside again. — 4 years ago

Meg Herring

8.9

Needs some air to loosen it up. Could probably age this for a few more years! — 7 years ago

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9.3

The 2015 Mazys-Chambertin Grand Cru Les Mazys-Hauts (not the easiest to pronounce) is nonetheless, a really superb wine. It has a supremely well defined bouquet with intense maraschino cherries, redcurrant and strawberry that burst from the glass. The palate has a sweet entry, supple and silky smooth with a plush, velvety finish that evinces some very well integrated new oak. Superb. (Neal Martin, Vinous, July 2018)
— 8 years ago

LM Segal

9.0

Crisp, chalky Sancerre with hints of white pepper and plum. Well done. — 10 years ago

John Alexander

9.2

Amazing with squash soup by Cheryl — 11 years ago