Daniel Bloom

9.2

Upon opening and initial pour, this is severe in its dryness and austerity. Brings to mind ( well, my warped mind), very pale tanned blonde leather upholstery,Saddle leather.,Baguettes. With the sea and salt marsh hanging back. Let it sit and air for a bit while I prepared chicken breasts salmoriglio with lots of lemon, come back and it sings with matching acidity and on the finish, an interesting broad dried orange peel that is perfectly there. On day two, the dried orange peel comes to the nose, and a sweet, malty character makes itself known in the mid palate.
A weirdo let’s make Manzanilla with no fortification by Navazos and Niepoort. Rewards aging. Definitely a “table wine” for Sherry freaks. I count myself as one.
With Randy
Thanks @winesolutions — 22 days ago

Somm David T

Independent Sommelier/Wine Educator

9.1

For $35 at the Benchmark Bin Sale I’m happy.

Reductive in style with shades of oxidative. Golden apple, bruised pear, apple cider notes, lemon & lime citrus, green melon, some pineapple juice, ginger, crumbled chalkiness, limestone, saline, sea fossils, baguette crust, yellow lilies, white flowers w/mixed greens. Good acidity with a nicely balanced finish.

Visited the property in October 2022 and it is impressive. The walk through the Clos de Goisses vineyard was spectacular. Ate two bunches of the unpicked Pinot Noir, which only furthered the reason I can no longer eat table grapes. As well, the view of the Cote de Blancs from there is stunning! — 3 years ago

Blake Walker

9.4

Thought I grabbed a white til I popped the cork! Glad I did. Totally crushable. Bright ruby/violet hue. Fragrant, floral & pepper notes. Light bodied, silky smooth texture, ripe raspberries and cherries, smoky embers, lava rocks & sea salt. Mouth watering acidity, no hard edges, & a clean lingering finish. Wow. — 6 years ago

Ming L

9.1

No oak, no malo, no problem!

Clean, refreshing, and delicate. Green apple, orange, peach, honeysuckle, sea breeze, and hint of white pepper. Mouthwatering acidity. A vibrant palate but with very good texture, thanks to 9 months sur lie aging. Just delightful! — 6 years ago

Ming L

9.3

Opulent and complex. Green apple, peach, a bit pipe apple, brioche, fresh bread dough, chalk, sea shells, and hint of toasted nuts. Savory and crisp at the same time. Splendid acidity. Super energetic mousse, though lacking a bit refinement.
Base wine is 2011, disgorged 2018. This and the Bollinger Special Cuvée are two of my favorite NV Champaign from larger houses. With 40% reserved wine averaged 10 year old, the CH Brut Reserve no doubt is a better value. — 6 years ago

Richard Rosensweig

9.2

Violets, licorice, hints of chocolate and sea salt. Lots of depth. Perfectly aged at this point. No oak or tanins. All the pleasures of Brunello. — 6 years ago

Paul T, Missing My Beautiful Wife 24/7

9.6

Magnum,
Pay no attention to the bubble wrap behind the glass — 7 years ago

Brandon Boesch

9.8

What beautiful wine. The secondary fruit notes are coming through, some dried fruit, more body. This is still an insanely austere wine. Sea shells, lemons, apples, chamomile, flowers, more apples, orange blossom. It’s just so much better with the fruit tasting older. So glad I experienced this over a few years to see how champagne evolves. 2015 harvest, disgorged jun 2019, no dosage. — 9 months ago

Shay A

9.1

Between 90-91 here.

For village level, this is quintessential Chablis. No reductive profile aromatically, simply lemon, honeysuckle, sea spray. While racy, this has good weight on the palate. Underripe peach, almond, and mineral/limestone-like tart profile at the finish. Good acidity. Followed over two days and stayed consistent. — 3 years ago

Daniel Bloom

9.4

N: Old boats, apples, Sea salt, iodine, shellac, caramel, burnt sugar, toffee.
P: Sea, citrus, crisp apples, brandied fruit peels, banana, , oh my, you could go on.
— 5 years ago

with Sarah

Eric Urbani

9.1

100% Grillo from Sicily, vines only 30m from the sea in limestone and red soil, and you really taste the salinity. 11.5% abv . Native yeast, 1d skin contact in steel, then aged in concrete. No added SO2. — 6 years ago

Tom Elliot

Founder Northwest Wines

9.3

There’s nothing in this world quite like a fine Franconian Silvaner. They are so distinctively different from all other white wines, with their own universe of aromas and flavors. When grown particularly in its central area and often in the eastern district, salty sea air, oyster shell, and yellow plum predominate as with this perfect, 7 year old Premier Cru example. Make no mistake, Franconia offers world-class, dry white wine through Silvaner, and other varieties too. Pinot Noir here can be equally impressive. These wines are hard to find outside of Germany but well worth the search. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.0

This is hard to beat at $25.

White cheese starter.

Copying over & updating earlier notes...

The nose reveals; waxy, sweet & sour lemons, the light, good/softer aspects of lemon pledge, lime zest, green & golden apple, overripe pineapple, honeysuckle, apricots, white peach, orange rind, grapefruit w/ pith, tree bark, flintiness, notes of roasted caramel, vanillin, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices, sea spray, oyster notes, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers.

The body is thick, rich, lush and nicely rounded. If you like viscosity, no issues here. It guides over the palate presenting no mouth arguments. Waxy, sweet & sour lemons, the light, good/softer notes of lemon pledge, green & some golden apple with skin, lime zest, overripe pineapple, honeysuckle, apricots, white peach, orange rind, tropicals green melon, tree bark, notes of roasted caramel, beautifully, elegant, grey volcanics, salty, powdery, even slightly floral chalkiness, white to lightly brown spices with some medium palate heat, sea spray, oyster notes, sulfur/flintiness, limestone/sandstone, fruit blossoms, yellow lilies framed in a field of spring flowers. The acidity is near dead on...like a gentle cool stream. The long finish is, gorgeous & sexy, elegant, rich, good balance all around and persists gently for minutes.

Just gets better & better as it warms & opens up in the glass. This Bourgogne will add another point or two when I open my next bottle in 2-3 years. Except now, I own a bunch more of this 2018. Have some to enjoy early.

Excellent with our soft, white cheese...Jasper Hill Farms-Harbison. If you can find this cheese, it gets one of my highest recommendations. Bought it at Whole Foods but, you can always check JasperHillFarms.com if N/A where you shop.

Photos of; Masion Henri Boillot, Owner/Winemaker Henri Boillot, tasting room that looks into the barrel room and his Bonnes Mares Vineyard. — 6 years ago

David McNally

9.5

This the white not red. Oily, white pepper, sea air, oyster shells, lemons - what you expect...but but with an intoxicating pineapple nose and a decidedly toasty finish. Properly aged with no premox (phew). An absolute delight, and often underrated wine IMO — 7 years ago

Byron Hewett

9.2

Really good. Taut, minerally, sea breeze. No malolactic. Tastes like it sits somewhere between Chablis and the Côte de Beaune. — 3 years ago

Daniel M

8.9

No notes, family lunch with sea food (oysters, sea snails, shrimps...). Nice Sauvignon nose with lemon and grassy notes. A bit of peach and grapefruit too. It's rather delicate. The palate is long, acid driven and with a delicate and smooth mouthfeel. The finish shows citrus and grassy notes. Great, inexpensive white Bordeaux that goes perfect with sea food — 3 years ago

Brandon T

9.3

Very nice pinot - no food required! — 4 years ago

Bruce Leboff

9.2

Nice Cali Pinot. No burg barnyard but lovely - a hint of bramble berry on the nose with a Ho t of milk chocolate and tobacco. Smooth mouthfeel and a very long finish with an echo of delicate spice. Bravo #seasmoke — 6 years ago

with David

Daniel Bloom

9.4

That’s nice. Very nice. Caramel, butterscotch and the sea. Oh the sea. — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

@Delectable this is 2014 Jean-Paul & Benoît Droin, “Blanchot”

The nose reveals; candle wax, lemons, green apple, overripe pineapple, kiwi, lime pulp, pear, white peach, apricots, peach, topical melons, beeswax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter, with fruit blossoms, yellow lilies, jasmine & spring flowers.

The palate is; rich, lush, round, waxy and elegantly smooth. Excellent viscosity. Glorious as it slips over the beautiful mouthfeel. Sour lemons, green apple, overripe pineapple, kiwi, lime pulp & candy, pear, white peach, apricots, peach, guava, topical melons, beeswax, candle wax, honeysuckle, vanillin, creamy butter, fresh herbs, caramel, subtle chalkiness, sea fossils, saline, limestone, grey volcanics, the lemon in Lemon Pledge, green grass, dry straw, glazed, brown butter with fruit blossoms, yellow lilies, jasmine & spring flowers. The acidity is; round, phat & lively. The finish is; polish, rich, lush, balance fruit & earth and has no hiccups. Great wire to wire.

Photos of; one of their Vineyards, Benoît Droin tasting through his wines & Domaine Jean-Paul & Benoît Droin,

Producer notes; The Droins have been producing wines in Chablis for nearly 400 years (their history as vignerons goes back at least to 1620). Benoît is the 14th generation guardian.

The Domaine has 13 hectares of vineyards and produces 14 different wines, including Petit Chablis, Chablis, 7 Premiers Crus and 5 Grand Crus. They prune specific to each vineyard. The wines are fermented differently by vineyard.

All their wines are fermented in mature oak. The Blanchots are all fermented and matured in tank. Vaillons, Mont de Milieu and Montée de Tonnerre receive 25 per cent of barrel fermentation and maturation, 35 per cent for Vosgros and Vaudésir, 40 per cent for Montmains and Valmur, peaking at 50 per cent for Fourchaume, Grenouilles and Les Clos. However the age of the oak and the choice of tonnelier may vary according to the cuvée. The maximum new oak is ten per cent in the Grand Crus. — 6 years ago