Austin Hohnke

8.9

Savory and nutty. Marzipan and walnut. Paired with Kumamoto oysters but probably wasn’t the right Champagne for the job. Delicious nonetheless. — a month ago

Peter van den Besselaar

9.1

NV | biodynamic | 84% Pinot noir 16 Chardonnay | 5 g dosage| 36 m sur lattes | 21% barrel aging | different layers in taste, good champagne for dinner — 2 years ago

Richard Alfred

9.0

Thanksgiving at home.11/25/2021. — 4 years ago

EatSommThings (Jimmy)

9.1

Mineral focused of chalk wrapped in yellow apple and leesy — 6 years ago

Jakub Kalinowski

9.2

A modern, slightly wild Chardonnay from northern Burgundy.
Ripe green apples, a bit of quince, a touch of nuts (macadamia) and a hint of verbena and some herbs. Keeps evolving in the glass. So pure & enticing.
On the palate this marries the slightly creamy Burgundy character (2/3 used oak, 1/3 amphorae) with clear, pure, juicy acidity and a wonderful mineral, saline touch. Nice depth and great purity here. With some wild edges and just a hint of funkiness.
This is utterly delicious. Fresh, pure, with depth, so interesting. Love it! — 8 months ago

Kamall

8.9

A white from Pinot noir/Chardonnay! Interesting, with the Pinot richness. — 4 years ago

Josh Morgenthau

9.2

Strong red berry and confectionary aroma. Sweet berry jam and a little berry coughdrop- garnished with herby phenols. Gamey with a nice tang, but missing the lingering, broad acidity of the best champagnes. — 6 years ago

Roberto Carli

9.4

19 years on the lees and time shows. Very very fine mousse, I’m not a texture guy for champagne but this one’s got it. Leesy notes of puff pastry and marzipan, a mix of oxidation and citrus on the nose. Palate is leaner than the nose suggests, but with enough focus from the still vibrant acidity. A cool experiment on great authentic character, good structure, but perhaps without the finesse of a tete de cuvée. At $159 hard to tell if it’s good value — 2 years ago

Tom Elliot

Founder Northwest Wines

9.5

8 years on the yeast. Gorgeous, full, and generous. — 3 years ago

Brandon Boesch

9.7

This is magnificent. Nose is dried cherries, some lemon curd, stone fruit, a bit of bread. Interestingly the palate is very lively for 22 years. A bunch of bubbles, tastes of fresh cherry, flowers maybe even jasmine, oyster shell, I get a burnt meringue quality vs. bread. It’s evolving. — 5 years ago