Roman Ochocki

9.0

Bold, intense. A blackberry, vanilla, leather and some spice. Very good. — 10 months ago

Murray Tarvis

8.9

Medium ruby colour. Black fruit aroma. Not super intense so just hints of black cherries and butter. Tastes of juicy woody fruits. Acidity makes it bright and together with tannins this real wakes up the palate. A bit 1 note and not a huge finish but a really engaging wine all the same. — 5 years ago

web bond

9.1

“We exploit 2.01 hectares (fives acres) out of a magic vineyard that covers 9 hectares (22 acres) over the village of Saint-Satur. Flint terroir represents 15% of Sancerre appellation and Le Roc might be its ultimate reference. It is also the very last land acquisition of the domaine in 2011.......... The wine is vinified in a 7hl (184 gallon) vertical ovoid tank, in demi-muids and in thermo-regulated stainless steel tanks. Maturation on fine lees for 12 months.” Organic viticulture and Ambient yeast.

https://pascaljolivet.com/en/our-wines/sancerre-pouilly-fume/les-parcellaires/sancerre-blanc-le-roc/ — 6 years ago

Romain Fitoussi

9.0

A Bordeaux wine totally free from Bordeaux references and "folklore" for our greatest pleasure. Superb expression of terroir and fruit, under the label "vin de France" Attack and body full of freshness and vivacity. Noble material in the mouth. Drying finish again, it is to be put in the cellar.

Un vin de Bordeaux totalement affranchi des références et du « folklore » bordelais pour notre plus grand plaisir. Superbe expression du terroir et du fruit, sous l’étiquette « vin de France » Attaque et corps pleins de de fraîcheur et de vivacité. Noble matière en bouche. Finale asséchante encore; comme lu ailleurs, c’est à mettre en cave. — 2 years ago

Connor Smith

9.4

The 17th century saw an explosion of beverage options in Europe. Spirits were coming into their own, flavoring with hops was finally the standard for beer, and chocolate, coffee, and tea began flowing from overseas. Wine was no longer the only kid on the block, and had to offer something new to stay on top.

Sparkles in wine due to second fermentations were nothing new, but it was the leap in English glassmaking technology in the 1620s with coal-firing that allowed them to be harnessed. No longer would there be constant risk of bottles exploding from pressure, and bubbles came ever more into vogue - much to the chagrin of the great advocates of still blanc de noirs Champagne, Dom Perignon and the Marquis de Saint-Evremond. But there was no holding back the tide, and by the end of the century sparkling Champagne was the drink of choice for high courts across Europe.

(This is adapted from notes for Le Dû’s Wines ‘History of Wine 1453AD-Present’ seminar, where this wine was poured.) — 5 years ago

Chris England

9.1

Great St Em in every vintage I've had & this £42 08 is drinking lovely 👍 but wow it's a mineral terroir monster 😈

🍷 Dark ruby

👃 Gravel flinty wet fresh minerals & pencil lead w/ a touch of farmyard through fresh herbs & leather into light dark plum & watered black fruits

👄 Med body of stoney intense dominant minerals into light black fruits with a mineral constant rocky infusion

🎯 Mineral driven soft dark black fruits in a med+ finish w/ a touch dryness — 7 years ago

Philippe Dupuis

9.2

Truffle, mushrooms, cigar, wet clay, earth undernotes. Fine and complex, still fresh. — 4 years ago

barak heller hayun

9.0

second wine from the same winery in st chinian which is a part of Languedoc-Roussillon wine region.
the first one was newer (2016) and felt too oaky.

60% mourvedre
20% grenache
20% syrah

14% ABV

dense brownish red 👀

wet soil, leather, tobbaco, oak related spices and hinted blackberies. and some 🍄👃

medium plus body.
high acidity.

tart attack first.
then a chewy spicy candy with hints of fruit👄

long 🎯 with the dirt taste lingering and then switched by firm but light tannins drying things up in a pleasent way.

excelent vfm (75 nis but in france)

had it for three days.

first day it shined with heavily umamied vegan 'bolognese' and pasta (based on mushroom variety and black lentils).

second day it got fruitier with not 100% traditionly made arancini.

third day had it on it's own.

it stayed the same wine throughout those days.
was always better when poured with an aerator pourer.

I'm wondering if it was a better wine than the other newer wine, or if it is time that balanced it.

the conclusion is clear:
i need to visit my friend in 🇫🇷 and drink some more. — 5 years ago

Leah Jespersen

9.3

CAN BUY FROM SAINSBURY'S — 7 years ago

John Hubbell

9.4

Dark violet, opaque. Incredible full fruit that transforms in the glass. The constant nose is lead pencil and Ferrari leather. Incredible ripe fruit but firm immature tannins and long length. — 8 years ago