Robert Paker Score: 87

The Vina Sanzo Vinas Viejas, pure Verdejo aged at low temperature, is clean and fruit-driven, quite simple with aromas of white fruit and some hints of hay and freshly cut grass. The palate is light with marked acidity that is still to be integrated. It is fresh and easy to drink.

Robert Parker Rating: 90

Ripe fruit, withered flowers, wild herbs, spicy. Balanced, tasty, powerful.

Robert Parker Score: 93

A blend of Viura with 15% Tempranillo from Haro, a village wine. It was cropped from a cold year that might have benefited white wines over reds. It fermented in stainless steel with indigenous yeasts and half of the wine spent one year in French oak barrels while the rest matured in egg-shaped cement vats with the lees. It's very elegant and perfumed, with subtle notes of tangerine and nicely integrated oak. There is some austerity on the palate and lively acidity.

Rich and complex Chardonnay, the Pouilly-Fuissé appellation is marked by a mineral touch which is very suitable for noble crustaceans, prawns, lobsters, lobsters, but also cooked foie gras. Its nice balance of acidity and suppleness goes well with white meats, such as veal and poultry in cream sauce, and of course with goat cheese. The aromatic power of Pouilly-Fuissé will also harmonize with spicy and very fragrant exotic dishes, such as couscous and fish tagines, or shrimps in a sweet and sour sauce. The sushi will perfectly support the minerality of the Pouilly-Fuissé appellation.

Robert Parker Score: 93

The 2015 Chablis Grand Cru Clos des Hospices Dans Les Clos comes from a 0.41-hectare plot of 50-year-old vines. One would have thought that it would be raised in oak like most grand crus, but instead, this sees 24 months in stainless steel with eight months on the fine lees. That was a clever move because it is undoubtedly the highlight from Louis Moreau this year. It has a vibrant, almost sherbet-like bouquet with touches of lemon thyme and struck flint. The palate is well balanced with neatly integrated oak, good depth in the mouth, and although it closes up toward the finish, I appreciate the energy and focus of this Les Clos. Cellar this for four to five years and it should turn into a very fine Grand Cru.

Robert Parker Score: 92

The 2015 Puligny-Montrachet 1er Cru Les Folatières is a very nice example of the vintage, wafting from the glass with a generous bouquet of buttered apples, citrus zest, white flowers and a lavish framing of nutty new oak. On the palate, the wine is full-bodied, rich and flavorful with a textural attack, chewy mid-palate and succulent acids. The finish is long and racy, though this is definitely a ripe, buxom rendition of Folatières which is very characteristic of the vintage.

A wine that combines notes of citrus and white fruit with minerality. Gold color, the nose combines notes of roasting, caramel and candied fruits. Full, fat and dense on the palate. The whole is concentrated, it is supported by a beautiful liveliness illustrated by notes of candied fruit. Good persistence on the finish for a complex and gourmet wine.

La Moynerie 2018 is the unique mineral and saline expression of a sauvignon blanc grown in four terroirs, made up of different types of limestone and flint, located in the heart of Pouilly-Fumé, one of the most important appellations in the Loire Valley.

Robert Parker Score: 88

The 2018 Pouilly-Fumé En Travertin offers a clear, fresh and aromatic bouquet of tropical fruit aromas such as mango and passion fruit, underlined by a fine layer of flinty notes. Medium to light-bodied, this is a fresh, elegant and well-structured Pouilly with stimulating grip and remarkable intensity and force on the finish. This is a serious wine to have with seafood, fish and goat cheese. Tasted in February 2021.

Sweet wine from Sauternes.

Sweet wine from Sauternes.

Robert Parker Score: 94

The crisp tangerine, honeyed citrus, pear and white peach notes are prominent in this beautifully fruited medium to full-bodied Chardonnay that shows additional orange marmalade notes in the mouth. It’s textured, crisp acid, from having not gone though malolactic, gives it focus and zest, and the overall impression is one of brilliant richness subtly touched by smoke, but letting the fruit dominate.