Joe DAscoli

9.5

Wine of the night at Bocuse restaurant at CIA NY up in Hyde Park.

Bright raspberry fruit with excellent balance, acidity, and structure. This really excelled paired with the food. — 3 days ago

John Willison

9.0

Red and black licorice, licorice root, sweet berry tannins. — 5 years ago

Christopher Appel

9.3

Natural white - good with seafood — 5 years ago

John Willison

9.1

Dandelion, white peach, herbal, crushed stone. — 2 years ago

Brian Pitz

9.1

Happy Thanksgiving! — 4 years ago

with Brinlea

Martinez

9.0

Sometimes dismissed as Burgundy’s lowliest category, Passetoutgrains - which loosely translates to “all grapes allowed”- is a type of field blend made with at least one-third Pinot Noir and no more than two-thirds Gamay, traditionally planted and fermented together. In a territory prime for Pinot Noir, where this grape often reaches astronomical prices, however, Gamay is however gradually being pullet out, making Passetoutgrains an increasingly rare find. This juicy, quaffable blend is two-thirds Gamay from Gilly-les-Citeaux and one-third Pinot Noir from Chambolle-Musigny. — 5 years ago

John Willison

9.1

Lemon, lemon curd, mineral oil. — 3 years ago

Sylvain Rhainds

9.2

2018. Tres beau. — 4 years ago

Gabriel Ramsey

9.5

Dark cherries, blueberries and floral undertones. Medium bodied, supple, ripe and a lovely acidity. The cherries follow through to the end. — 5 years ago

TW

9.3

Lovely crisp yet not bitter. Want to say smooth if you can about champagne. I don’t know enough obviously but I am really enjoying this. — 6 years ago