Pale yellow color, with golden highlights. Aromas of peach and white flowers, pineapple and pear. Moving the glass, the pineapple enhances its presence, and vanilla and caramel notes appear. In the mouth, sweet entrance with a slow evolution and a balanced acidity. Long finish.

Les Boucauds is sourced from several plots near the cellar of Claude Riffault. They are on Terres Blanches soils – marls and clays over Kimmeridgian limestone. Very complex and precise top notes of oyster shell, chalk, peppercorn, green apple and grapefruit are just the beginning. lassic Sancerre acidity and impressive length round things out to produce an outstanding Sancerre.

A spicy and marked citrus-inflected nose offers up a lovely array of floral elements. There is excellent volume and concentration to the middle weight and caressing flavors as the old vines are very much in evidence. This clean and nicely dry finish is not especially energetic but overall, this is a lovely aligoté that could easily be enjoyed after release.

A slightly riper but similar nose also offers up an admirable level of Chablis typicity. There is a lovely sense of tension suffusing the somewhat more tightly wound flavors that ooze a discreet minerality on the super-saline, dry and chiseled finish. Impressive quality here and worth investigating.

slightly riper nose exhibits notes of freshly sliced white peach, pear, citrus zest and plenty of classic Chablis elements. The wonderfully rich and seductively textured medium weight flavors are at once opulent and refined while offering terrific finishing punch and outstanding depth and persistence. This too is excellent and very promising.

Pretty insane value for a natural made, small production California Chardonnay. I love the aromatics and the steely acidity balanced against slightly ripe tropical fruit notes. Don't miss this wine!

NO new oak on this wine! For fans of stainless steel expressions of Chardonnay.

Clean crisp flavors and feel the verticality even on the nose. Love the mouth watering aspect here, this is high acidity, but for me it is well matched by minerality and clean bracing citrus and honeydew. Lovely, with good structure.

This red field blend consists of grapes from 6 different vineyards with vines that are 60-110 years old. The nose is an intoxicating mixture of wild flowers, aromatic herbs and spices, with bright red fruit, hints of cassis and pollen, with quite a lot of complexity. The palate is medium-bodied with very fine tannins and refreshing minerality from the region's granite soils.

The wine has a vibrant garnet color with an amazingly explosive nose of wild flowers, orange blossom, raspberry and hazelnuts. The pallet is quite bright and lively with acidity and yet warm with flavors of orange peel, red fruits, well-integrated French oak and thyme. The balance of the wine keeps it fresh and at the same time mouth filling with expansive flavors.

Wild berry, iris, rose and a potpourri of culinary spice aromas emerge on the nose of this stunning red. Radiant and full bodied, the palate is young and primary at this stage but already evokes morello cherry, licorice, pipe tobacco and aromatic herbs. Bright acidity and taut tannins provide impeccable balance and an impressive, age-worthy structure. Drink 2025–2043.

Enticing scents of exotic spice, iris, red berry and a whiff of eucalyptus mingle together. On the youthfully assertive palate, firm close-grained tannins and bright acidity frame sour cherry, pomegranate and white pepper. Drink after 2023.

organically farmed vines 35 to 40 years old. It fermented in open-top oak vats for 10 to 12 days, with two daily pigéages and one soft remontage after a 24- to 48-hour cold soak. The élevage was 12 months and malolactic was also in barrique. It's very fine and elegant, a vineyard that keeps the elegance in more powerful years.

The 2015 Viñas de Gaín could very well be the finest bottling of this pure Tempranillo that comes from 20 to 30 different vineyards in the villages of Laguardia and Elvillar, located at altitudes of 400 and 700 meters on clay and limestone soils, from vines averaging 30 years of age that are farmed organically.