LordCorkscrew (1774) - Ronco Scrivia (GE), ITALY - SEP 8, 2008
Il mio primo 5/5 su ratebeer. Non credo ce ne saranno molti; non credo. Però il 5/5 è una scelta programmatica, più che un risultato; è difficile accorgersi dell’eccellenza a posteriori, l’eccellenza è determinata in un istante, è l’unica vera valutazione in cui entra in gioco solo l’istinto, l’istinto e la completa soddisfazione di ogni senso. La Vigneronne di Cantillon è stato proprio questo per me, una soddisfazione completa, senza alcun difetto; e pensare che mentre la stappavo, mi chiedevo se fosse il caso di berla da solo, mi chiedevo se non sarebbe stato troppo in una serata così comune. La serata non è più comune, è una delle serate birrariamente più felici della mia esistenza. Questa Vigneronne è preziosa come una pietra rara, come un fiore sconosciuto. E’ la tipica birra... che dico birra, lambic! impeccabile, sofisticata, unico, però di cui berrei litri e litri senza stancarmi. Non ci sono parole. Forza Cantillon godofsky (274) - Montréal, Quebec, CANADA - MAY 31, 2010
750ml bottle, 2 years old, from Brouhaha Brewpub. served in a tulip glass, pours a clear gold colour at first...and then once the lees are in it turns cloudy. white head that quickly dissipates. aroma of wine grapes, sour patch kids, and grapefruit. taste is sour, and incredibly complex. this beer is tart, sweet, bitter, and smooth all at the same time. just incredible. low carbonation and light bodied. lambics are one of my favourite styles, and Cantillon does the job everytime. perfect score. i have no problems paying $22 for a beer of this calibre. tykechandler (343) - Kentucky, USA - FEB 1, 2015
Это пиво вкусное. я, конечно, рекомен& его всем, что любит хорошую Craft пива! CLeclercq1961 (118) - Temecula, California, USA - OCT 16, 2015
A+ the white wine grapes with a lambic base is one of best combos in my opinion. A guy named Vinnie in Cali does a great job too. The grapes add a perception of sweetness to balance out tart. The light oak and funk was as well perfectly balanced with the sourness. A stranded island beer! grat (432) - ST. Louis, Missouri, USA - AUG 30, 2004
Bottle 1997 Vintage: The man I bought this from told me that the bottle couldn’t have been there for more than three months or so. HA! more like 5 years. So I had my doubts about it after I checked the cork. As I pour a giant fociferous head appears...and then slowly creeps off into the ’corners’ of my glass. HAzy and polluted, the yeast in this bottle has long since died off and broken up, smearing itself all over this beauty of a beer. The nose is intensely baconlike. Honestly this brew smells like the best gueuze ever blended, ever thought up ever! Take Girardin black and add bacon fat and my friends you have what I amdrinking. This is the most complex and overpowering brew I’ve ever let flow down my gullet. Nose is azy and bricklike. Around the edges a faint dry oak emerges. If I had as many technical terms as Joris Pattyn I’d have to use them all. Citrus, chalk and lactic acid collide creating heaven. The palate on this is massive. Still effervescent even after all these years. This coats like salty molasses, filling every crevace of my mouth. The bacon in the nose really shines on the palate, filling out the citrus with a punch that makes Cantillon one of...if not...my favorite brewery. Friends this is masterful. Jean Pierre Van Roy is a mad genius. I love him.
DonMagi (5593) - bantervile, Bedfordshire, ENGLAND - MAY 25, 2006
UPDATED: JUN 11, 2008 I love cantillon. Aroma gives sourness, apples and orange also come through later, typical of the cantillon brilliance. Taste is similarly complex yeast creates some softer fruits with the white grapes having a just a little say and mellowing the sourness a little, however this does take a little of the dryness away. An excellent beer, but then id drink cantillon all day everyday if i could. RERATE: Had this as my beer while im cook beer, i always have a beer when i cook and i havnt had it foir a long time, so seemed a good idea. Indeed it was a good idea. Fromn the start the cantillon goodness is put on hold by a madera wine like character, a desert wine of sop quality ads sweetness, like as if someone popped in some awsome polish mead. The grapes are soo suble but can be found in the sweetness. Wow blown way back by this chap, awsome stuff, mindblowing, the bottle was gone in the 50 mins of cooking or so, which is pritty good concidering the prep took and easy 25 mins. One can be glad to know that such a beer is made, just incase they are too hungover to drink straight cantillon to save themselves from certain fear. EricE (1367) - Seattle, Washington, USA - OCT 18, 2008
UPDATED: MAR 16, 2010 Very hazy grapefruit colored pour with a thin white head. Sour vinegar aroma with grape, earth, funk, and some lemony citrus. Very sour flavor, but just the right amount for me. Lots of winy grape flavor with wood and earth. One of the best fruit lambics I’ve had. SPDickerman (1239) - Texas, USA - MAY 28, 2013
Pours hazy peach with a small white head. Smells sour, vinous, and grapey. Taste is fruity, vinous, and surprisingly not sour. Medium-bodied with a smooth texture and soft mouth-carbonation, Cantillon Vigneronne finishes lightly sour and quite fruity. knickskicks (1162) - - JAN 18, 2015
2013 bottle. Golden-orange pour. Nose is tart white grapes, funk. Taste is very tart and vinous, a touch of grapefruit, just so mellow and flavorful. Right up there with St. Lam as my favorite fruited lambic.