Adriana Fabbro

9.7

1985. 40 years young. Gave it an hour to open up before dinner (paired orange ginger glazed duck with pistachio apricot farro). Thankfully my partner is a master of the Durand. There’s very little for me to compare this too - most aged whites are preserved by acid; Chave relies on glycerol here. It gives the wine gravitas but also life and freshness. Pleasant wood veneer/wood shop notes, dried apricots at first (become fresher with time), yellow plum, truffled earth. Salty poached apricots and timelessness. In a perfect world, we’d be sharing this with my dad. Strange & sensational. — 3 months ago

Susie

9.0

From Farro Fresh — 3 years ago

Matt

9.8

Superb. Incredible amounts of dry extract, concentrated, almost distillate-like fruit, hauntingly aromatic. Rich, creamy texture coupled with electric acidity. Long. Crazy long. Grilled pineapple and peach, candied lime, white tea, spring honey, white flowers, slate, smoke, mushroom, ginger. Perfect with pumpkin stuffed with farro, apple, and Bockwurst. — 4 years ago

Kenneth Doll

8.9

A lovely crisp white with some kick. — 6 years ago

with Tracy

Carlo Maria Rossotto

9.3

Excellent Barolo. Had it at my birthday dinner with Amel, Marco, Ms Horneman, Mr Rogers, Yafi, Skip. Paired it with bagna cauda and vegetables, uova al verde, roasted lamb with resemary, farro risotto, tuma cheese. Pio Cesare is an institution. — 7 years ago

Juliet Frerking

9.8

Toasted Farro the nose. Tannins for days. Cranberry skins. Marjoram — 9 years ago

Jeff Budge

9.1

Nice Paso Robles Syrah, smooth but deeply flavorful. We had it with a cumin encrusted pork loin and a fennel, fig and blood orange farro. Good pairing against the spicy pork. — 9 years ago

romo

9.2

Accidental perfect pairing w hazelnuts, farro, dill, chickpea, arugula and cinnamon. Tension and lift sustains on finish. — a year ago

Vanessa

9.1

Burgundy 🇫🇷 is renowned for its Chardonnay, but did you know that Aligoté is the second most planted white grape in the region? 👀

Some of the finest Aligoté comes from ‘Bouzeron,’ an appellation in the Côte Chalonnaise region (north of Mâconnais, south of Côte d’Or).

In a land of Pinot Noir & Chardonnay, Bouzeron AOC is 100% dedicated to producing Aligoté 🙌🏻. In fact, it first became a legally-recognized AOC in 1998 thanks in part to the efforts of Aubert de Villaine, the winemaker behind this beautiful bottle. 👏🏻

Interestingly, Aubert is also a co-owner & co-Director of Domaine de la Romanée-Conti (DRC) (and, as an aside, was on the tasting panel for the 1976 Judgement of Paris 😆)…

Yet, instead of devoting himself exclusively to DRC — one of the world’s most famous and prestigious estates — he and his wife, Pamela (a California native), were enchanted by the possibilities of Aligoté, and terroir of Bouzeron, where they put down roots through “Domaine de Villaine”.

This wine is Domaine de Villaine Bouzeron AOC (2019). It has a shimmering lemon robe and bouquet of white blossom, just-ripe white peach, yellow apple, pear, citrus, fennel, and wet slate notes. It’s remarkably fresh on the palate with mouth-watering acidity balancing the warm (14% ABV) and fruit-driven profile. It’s positively delicious!

We’re pairing it w/ pan-seared sea scallops, roasted asparagus, & lemon-herbed farro…

Cheers to nurturing the diversity of Burgundy in all of its splendor! 🥂
💙🤍♥️ — 3 years ago

with Deked1

Donald Williams

9.3

Didn’t know what to expect from this one, but a great dinner wine. — 5 years ago

with Bonnie

William Lee, Jr.

9.2

Paired w/grilled lamp lollipop w/farro — 6 years ago

Chris B.

8.9

At first, I was a little put off by the chalky finish. But after pairing it with farro risotto & chard, that special Foxen magic started and subtle honeydew and lime flavors began to shine. Some asparagus was in there too, making for a really nice, clean glass. — 7 years ago

Gianmarco Marrese

9.1

Just a yummy wine. Drank with farro, pomodorini and mozzarella salad. Crisp, balanced and drinks very well with food. Nose of ripe peach, lime, pineapple. On the palate silky, bright acidity with a very nice finish. Definitely a good friendly wine — 9 years ago

Angelo Casagrande

9.0

Very light colored. Candy- like in some ways. Lots a pepper- spice. Had this with a shallot- pancetta-Parmesan risotto- only with farro rather than spice. Very nice- not overpowering at all. I’ve found this winery’s wines excellent. — a year ago

Stephanie Wu

8.9

Medium bodied. Tons of strawberry. Barely any tannins. A little bit of earth on the finish. Had this with sausage, farro and lentils, self bread, asparagus — 3 years ago

with Tim

Carlo Maria Rossotto

9.0

For me this Barbera d’Alba from La Morra is superior. Had it with Marco and paired it with farro with Barbera and mushrooms and Gorgonzola (masterpiece) — 4 years ago

Louis Martin

8.9

Sweet, light, strong berry flavors, nice summer red. Paired well with beets, farro, and sausage. — 5 years ago

Matt

9.5

Splendid! Black fig, crushed overripe blackberry, roasted black plums, stones, singed herbs de Provence, tar, tobacco, powdered sugar, floral, subtle asian spices. The whole cluster element perfectly in line with the wine, bringing lift and depth, almost highlighting the wines other dimensions. Solar, quite fresh, tannins have melted into this silky beauty. Perfect with fig and sausage stuffed quail, farro verde, favas and garden veggies — 6 years ago

Anne Carman

8.9

Perfect balance of peppery burnished red berry with hint of plum and tangerine. Prosciutto. No longer. Love this little guy. — 9 years ago

Sara Thomas

9.0

Delicious! Red cherry, Ricola herbal notes, some iron. Valtellina rules! Paired beautifully w farro w porcinis and bacon — 9 years ago