L.J. scored this wine: 90/100

Wine is medium gold in colour, dry with medium plus acidity, full bodied and with a rounded mouth feel due to lees stirring and aging for 8 months in 15% French oak. A pronounced aroma of lemon when opened, this moderates over time in glass, settling to a strong nectarine aroma, with white flowers and pronounced citrus rind.The blend of Semillon and Sauvignon Blanc is weighted towards Semillon. St Andre triple cream cheese complemented it nicely. Excellent with pasta with basil butter sauce (NYT recipe) and smoked salmon pizza. Very full and rich in mouth with nectarine and citrus rind dominant. Excellent wit Chicken, Fig, spinach and Brie wrap (https://www.saq.com/en/wrap-poulet-figues-epinards-brie) . Also tried a souvenir of Toulouse with it, chocolate with candied violettes was marvellous. Very pleasant on its own

L.J. scored this wine: 91/100

Wine is medium gold in colour, dry, with medium plus acidity, medium bodied and a pronounced honeyed fruit nose, with a tropical hint and citrus. It is very soft in the mouth and rich, with a lemony richness and there is a mineral note, some herb overtones and white pepper. Nice on its own but shines with food. The wines acidity and richness was very good with smoked salmon as well as simple grilled bacon and Swiss cheese mini sandwiches. Cheese on rosemary and Thyme tortas (Ines Rosales) also complemented the wines herbal notes.

L.J. scored this wine: 93/100

Pale ruby coloured wine, light bodied, low tannin, medium plus acidity and with a pronounced nose of forest floor/earthiness. red cherries, raspberry and a hint of strawberry, hint of cloves and back pepper. wonderful with mushroom crostini , featuring blue oyster mushrooms, sauteed with butter, fresh rosemary and basil on garlic smeared crostini. Excellent with Saint Andre Cheese (triple cream Brie) on rosemary and raisin crackers that also had notes of herbs and black pepper; this enhanced the spicy notes and complemented the forest floor notes. Rosemary wrapped goat cheese was also good. And of course dark chocolate; try to get closer to origin with a more artisinal style; I liked Hummingbird Hispaniola 70% (good berry notes) and Tonys Chocoloney 70% (found at MEC). These chocolates called to the earthy notes. I believe beef braised with mushrooms and herbs would be good as well. Lovely with food, good on its own.

L.J. scored this wine: 90/100

Wine is dry, pale lemon,medium acidity and a smooth full body; definitely mouthfilling. The wine has a pronounced aroma of ripe, juicy fruit such as lychee and citrus; there is a honeyed sweetness to the taste and it has a flowery aroma, particularly honeysuckle and almonds. It is has a smooth texture and mouthfeel. The wine is from Hungary but shares characteristics with Torrontes from Argentina. Fabulous with smoked salmon.

L.J. scored this wine: 93/100

Wine is pale ruby in colour, medium bodied, dry, with silky tannins and a pronounced nose featuring black plum, ripe cherries and raspberries with a lovely forest floor earthiness and a hint of violet. Wonderful in the mouth. Paired very nicely with mushroom (mushrooms sauteed in red wine with basil) and Comte flatbread. Dark chocolate , 70% cacao, also worked nicely. A great pleasure to drink. Additional pairings: 1.Great with triple cream Brie cheese; acidity of wine and cheeses rich buttery taste 2.Absolutely wonderful with https://www.saq.com/en/raclette-mini-cocottes -raclette in mini casseroles featuring, pancetta, ham and raclette 3.Braised beef and mushrooms (predominantly oyster and Shiitake) Mushrooms complement the earthiness of pinot noir Wine was decanted an hour in advance of sampling.