Bryce Rethwisch

9.0

It was fine. Would drink it again. — 20 days ago

Amanda Wadeson

9.3

TJ under $10 — 2 months ago

John Malcolm

9.6

Black cherries, menthol, plums, blackberries, a bit of spice. Delicious. — 4 months ago

Paul J

9.7

Double blind wine tasting. 3 Whites and 3 Reds:

1. ‘18 Hamilton Russell Chard - WOTN across both whites and reds - complex, refined, fruit integrated with honey, oak, butter, cream, camomile.

2. ‘20 Hartenberg The Eleanor Chard - big wine that could use a few years. Nice fruit and lovely acidity. Mix between a White Burg and Rhone Blend.

3. ‘22 Far Niente Chard - potential, very young, not the best QPR. Reminded me of young Paul Hobbs single vineyard Chards.


1. ‘12 Giacomo Fenocchio 90 di Riserva Barolo - aged showed through nicely, but still lively with dark cherries and ample tannins.

2. ‘20 Vilafonte - decanted, but young and an absolutely massive wine. Black fruit, chewy, with decent sweetness.

3. ‘02 Origin Red Blend - nose of black tar and cigars. Zero fruit and big tar, tobacco, and bbq flavors. Bigger wine than I was expecting.

Great night with great friends!
— 6 months ago

with Brooke

Alan Johnston

9.2

3.0. A good Marlboro Sauvignon Blanc, but a little dull. On sale for $22.99, usually $26.99. — a month ago

Peter Falk

9.2

Mycket snygg Pinot! — 2 months ago

with Annika Lindh and Carl

Jane Nuss

9.4

Pale salmon color. Notes of strawberry, grapefruit, toast and brioche. Elegant and refreshingly taut. Really tasty! I also really like Laurent Perrier Cuvée Rosé, but this is my favorite rose champagne for the price point.
— 6 months ago

Ed Chin

9.3

Impressive right now and can only get better. Still primary but still too young g at this point for any nuance. — a month ago

Turd Ferguson

9.1

A bit reductive/flinty. Textural, mineral. Not giving up much fruit. High acid. Thankfully none of that cheap NZ gooseberry or cat piss. Pretty nice now with food. I think it I’ll save my next bottle until 2026. — 3 months ago

James K

9.2

Extra point for drinking it at the source — 5 months ago