Peter Sultan

9.1

Have not tired of this recent Austrian find. A ‘natural’ wine but enough old world Chardonnay stuffing to let me ignore the label. — 7 months ago

Matt Perlman

9.3

Love how woodsy and herbal this is, like rooting around in the underbrush for tiny dark berries. Light ruby color but plenty of structure, aromatic and fresh — 2 years ago

Peter Sultan

9.0

Pfalz Sauvignon blanc. Fascinating portal into the kind of detailed palate & bright fruits possible for this varietal in Germany. Think more Loire than NZ. Impressive acidity. — 3 years ago

with Owen

Rachael Sroda

9.0

Really nice cremant rose. Tastes more expensive than the price — 9 months ago

Alex Tokarev

9.0

Хороший фанк. Ярка кислотность, квашеная капуста, лимон, персик — 2 years ago

Alissa B

9.0

Smooth, cherry, a bit of earth. Nice finish and complexity for a drinkable wine — 3 years ago

Todd Scurci

9.0

#zweigelt — 3 years ago

with Annie

Gabriel Barab

9.6

Black and blue fruit, black olive, forest floor, black olive. — 2 years ago

Vanessa

9.1

The holidays put us in the mood for something delicious, vibrant, and festive. Something bubbly. Tonight, to match the mood, we’re popping this gorgeous pale pink-salmon Crémant d’Alsace produced by Domaine Camille Braun.

It is a rosé from Alsace made with 100% Pinot Noir, the only permitted black grape variety in this region. It comes from organic and biodynamic vineyards in and around the Village of Orschwihr.

Domaine Camille Braun is a family-run operation with roots dating back to the 1500s. Today Christophe and Chantal – a husband and wife team – are carrying forward the family legacy by making expressive wines from the beautiful terroir of Alsace.

This wine offers bright notes of raspberry, cranberry, red apple, lemon curd, dried pink rose, toasted almond, brioche, and wet stones with fine-beaded, persistent bubbles.

Cheers to delicious wines for the holidays! — 2 years ago

with Deked1

Michael Duffy

9.0

Fantastic, but could use 5-10 years to integrate. Serious winemaking! — 3 years ago