• pfc wrote: 89 points

    September 28, 2017 - Clearly many of these are spoiled with something profoundly nasty given the reviews, but mine was not. Lovely and completely unobjectionable, if opinionated, Cab Franc. Chalk, sour cherry. Unfiltered. Would love another bottle.

  • guitarguy Does not like this wine: 70 points

    August 29, 2014 - Just as horrible and full of lactic spoilage as prior bottles. Nasty. Full of nasty, purple-white, fluffy sediment that either fed or was produced by the spoilage organism.

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  • Pugs wrote: 87 points

    May 13, 2014 - I don't get all the hate for this wine. Is it the best bottle of wine I've ever tasted? No. But is it a decent mid week sipper along with a casual dinner? Sure. I probably wouldn't spend $20 on it again -- there are definitely better QPRs, but it is not an 80 point wine in my opinion.

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  • guitarguy wrote: 75 points

    April 8, 2014 - So consistently bad, that sour milk and fur flavor overwhelms the palate. About a cup of blast-furnaced coke-like sludge in the bottom along with that fluffy white spoilage organism overwhelming this HOS. Just bad, bad, bad and all that natural winemaking SHOULD NEVER BE. Use the technology.

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  • Gabe wrote: 69 points

    December 16, 2013 - I'm with guitarguy, this was nasty! Sourmilk aftertaste with a hint of almonds. Another lesson in Rimmerman's words getting me to buy something I can't stand. At least I'm educated enough not to buy this again.

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  • guitarguy wrote: 80 points

    November 10, 2013 - Again with the sour milk in the palate, although perhaps a bit less nasty than before. What the you know what.

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  • guitarguy wrote: 79 points

    August 15, 2013 - This had a nasty, lactobacillus type sour milk spoilage organism that showed sour milk alongside the sweaty brett and just a hint of fruit in this wine. I have a Cheverny Cab Franc from Montcy with a similar flavor profile. Sorry, intentially flawed due to lack of clean winemaking and responsible use of modern chemistry. All you with organic and biodynamic wines should avoid letting them age. This is a perfect example of what they WILL turn into.

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  • burr Likes this wine: 90 points

    March 30, 2013 - Very interesting wine. Purple in the glass, with nose of perfume, flowers, and earth. Initial raspberry fruit on the palate, leads into minerally, earthy finish. Light bodied, drinking well right now. The anti-cali-cab -- great value.

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  • guitarguy wrote: 79 points

    March 19, 2013 - This was awful. Cold and on opening it was just bland but overnight a nasty, lactic acid spoilage emerged which made the wine almost undrinkable. Kind of like milk combined with red wine and a loose, nasty white-purple sediment to boot. I wish I could say I was surprised but I have encountered this spoilage yeast in other natural wines as well. I continue to remain skeptical of "natural" wines. These days I avoid them. God gave us chemistry and technical improvements for a reason. I don't need to be drinking some 18th century-like piece of crap like this, Pass.

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  • tbone wrote:

    October 12, 2012 - Wow another great Loire natural wine. Very interesting aromas and on palate. Very distinct, but just like the La Grange 53, these wines need to be finished on the night opened as they fall apart drastically on day 2.

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