Rob Brobst III

9.6

@Peter van den Besselaar @Jim Trobaugh @Stanley Barrios @Jim Trobaugh @John Van Trijp @Willem Jan Withagen @Freek Welter — 16 hours ago

romo

9.1

@Peter van den Besselaar would call this “frivolous”. Light tannin, easy drinking. #orangewine — 2 years ago

Al Doyle

9.1

@Peter van den Besselaar got it right… glad to take a recommendation 👍 — 3 years ago

Rob Brobst III

9.8

I did it again… opened a baby. Needs another decade.. @Peter van den Besselaar @Freek Welter @John Van Trijp — 4 days ago

Martijn

9.0

A few years ago before a short trip to Nantes, @Peter van den Besselaar pointed me in the direction of this producer of Muscadet. “Put it in your cellar and forget about it!” he said. I bought 6 bottles of each of the single “vineyards” varieties (they are called different there) and the only thing is….. it should have been 12 or 18 or….. what a fantastic wines they produce, mineral, acid, full bodied. And the PQR is outstanding. They go (as Muscadet should) with fruits de mer, with steamed mussels or simply alone! — 4 days ago

Kristof Vande Velde

9.3

Bloody delicious. — 3 years ago

Daniel M

8.9

Everything @Peter van den Besselaar said about the 2015 he tasted stands here.

Cherry and almond on the nose, there is maybe a touch of strawberry too. Good palate, not unlike a burgundy one in structure, very strong acid backbone, good width, with a soft mouthfeel but lots of energy, a nice strawberry, cherry note all along, a bit of a spicy tannic thing in mid palate and a very long fruity finish along that acid backbone. While not grand, this is a very nice tasting experience. — 4 years ago

Rob Brobst III

9.9

@Thijs Hendriks @Jeroen Koenen @Peter van den Besselaar — 15 days ago

Rob Brobst III

9.8

@Peter van den Besselaar @Thijs Hendriks @Hans Stockmann — 15 days ago

Josh Morgenthau

9.6

The 2020 version of this cuvée once again notches into my top white wines ever. Elements are in balance and working with vim and vigor. Body is full, acid is bright and crystalline but somehow tender (that’s relative - it is still scorching). And the texture is world class. The floral and confectionary perfumes that emerge in time layered over wool and slate simply steal the show.

New Year, and let’s be honest the world seems to be hurtling past the point of no return into a black hole of shit, but I’m thankful for Roches Neuves / Boudignon / Huet / Closel and the other guiding lights of Loire Chenin, making what I maintain is some of the best wine on earth and selling it for a pittance (even at $80 this is a value) Until everyone else wises up, I will just be over here with my other Chenin zealots (here’s looking at you @Peter van den Besselaar ) nursing bottles of Saumur, Savennieres and Anjou and laughing at our good fortune. Not dry, #cheninjanuary — 2 years ago