Nishith Jobanputra

9.2

Cork and Board. Excellent. — 3 days ago

Kelly

9.1

Good chilled wine movies w Pam and Brit — 4 months ago

Amelia Milam

9.5

Really good solid wine — 10 months ago

Neil Blaze

9.2

The 2019 C3 is composed of equal parts counoise and cinsault with carignane rounding out the blend. Having the former two in the lead gave this one the aromas and flavors of cherry pie, as well as notes of pomegranate and lingonberry. Very fresh, and an excellent choice to go with our bison hot dogs on the grill! 40% Counoise, 40% Cinsault, 20% Carignane. 5/30/22. — 4 years ago

Neil Valenzuela

9.4

Wow! Had to buy a few more bottles 😍
Deep purple color. Aromas of blackberry, red currant, herbs and baking spices. Perfectly balanced, red and black fruit with an oak finish.

🏅95 Points - James Suckling — a month ago

Ivor

9.1

This wine is drinking very well now after some years of ageing. Fruit depth of dark raspberry and cherry, a bit of smoke, pleasant herbs and a bit of oak. Good complexity and intensity, Lapierre lives up to its status on this one. — 4 months ago

Mariah Harbert

9.0

Love! Easy drinking — 2 years ago

Raun Kupiec

9.0

So fresh and full of red berry. Delicious — 2 months ago

with Barbara

Jay Kline

9.3

Popped and poured; enjoyed over the course of two hours. The C+C BdB Extra Brut pours a straw color with a persistent mousse. On the nose, the wine is developing with gorgeous notes of white peach, green apple, lemon bar, brioche, marzipan, and chalky minerals. On the palate, the wine is bone dry with high acid. Confirming the notes from the nose. The finish is long and the texture is super creamy. This is an outstanding NV champagne based on the 2019 vintage. Just over 7000 bottles produced. Drink now through 2034. Disgorged in July of 2020. — 8 months ago

David D

9.0

A fresh and young 2021. Tight acids, lots of bright tannins. Hasn’t mellowed into Nebbiolo brick and tar yet, but good. Lots of dried roses, thyme, flinty, touch of prune and baking spice. From Fermented Grapes. 12/10/2022 — 3 years ago