Ron Siegel

9.4

From a just opened owc purchased on futures. This was youthful that had a polished mouthfeel with notes of red & black fruits, earth, spice, licorice, herbs, & tobacco. — 8 days ago

Lyle Fass

Founder Fass Selections

9.9

A thrilling expression of Champagne’s forgotten varieties. Electric acidity, astonishing purity and breathtaking finesse. Dense yet feather-light, with extraordinary sapidity, epic length and an unbelievably refined mousse. Completely distinctive. — 2 months ago

Lyle Fass

Founder Fass Selections

9.5

An expressive nose gives way to remarkable precision. Juicy, crystalline and incredibly sapid, with pure red fruit wrapped in an exceptionally fine mousse. Salty, energetic and endlessly drinkable. Another reminder that elegance can still have real intensity. — 2 months ago

Jay Kline

9.2

A 50/50 blend of Pinot Noir and (Pinot) Meunier; mostly sourced from the 2011 vintage (40%) with the balance from 2010 and 2009.

Popped and poured; enjoyed over the course of a few hours. The C. de Pinots NV pours a straw color with a persistent mousse. On the nose, the wine is developing with notes of ripe apple, toasted brioche, split almonds and lemon bar and spices. On the palate, the wine is dry with medium+ acid. Confirming the notes from the nose. The finish is medium+. The DNA is there and showing a slightly more oxidative style. Drink now. Disgorged July 2016. — 4 months ago

Lyle Fass

Founder Fass Selections

9.4

Nose is a bit more broad and less focused, smokey and brioche and yeast and bread, so fine and very dry and mineral, also the earthiest one. So pure and so sappy. Clean and fresh. Not too complex but so well made and fine mousse, juicy and invigorating and sapid and lots of fruit skins. Classic and champagne for parties. — 3 years ago

Jane Quinn

9.0

Fresh, lively, apple flavours maybe a bit weak on the finish but very enjoyable — 5 years ago

Josh Morgenthau

9.4

Beautiful as always. Some of the primary fruit notes are fading into the background, minerals becoming more prominent. Still, dominated by red fruit wrapped around a core of mineral and acid, though a bit more austere than the last bottle I tried. Intense acid makes this best with food. — 6 years ago

Jay Kline

9.5

Popped and poured; enjoyed as we prepped for dinner. I’m not sure what’s left to say about “La Pucelle” that hasn’t already been said, but I’ll try. As far as Blanc de Noirs made from Pinot Noir are concerned, this has got to be the most chiseled version I’ve ever come across. It’s like a laser beam of tiny bubbles, minerals and acid. Incredible balance of cut and power. Brilliant. Disgorged January of 2024. — a month ago

Lyle Fass

Founder Fass Selections

10

Words almost fail here. Monumentally fine and utterly complete, combining substance with incredible elegance and purity. Everything is perfectly integrated. One of those Champagnes that simply feels inevitable from first sip to last. — 2 months ago

Scott@Mister A’s-San Diego

9.1

2023 vintage. Fleshy and personable. 6.3.26. — 2 months ago

JFP

9.2

2023 vintage. Quite pleasant. Fits well with Stilton.. — 4 months ago

Alexandre Pagliano

9.5

Toasted yellow robe, nose of exotic honey and nuts notes with secondary notes of lemon and flowers. Very dense and complex, truly decadent finish, its a fantastic bottle in an oxidative register. — 3 years ago

with Jose, veronique and 1 other

Mari Puncel

9.0

Crisp and refreshing — 5 years ago

Alvaro Bustillos

9.4

Lic romero jgi
12/20 — 6 years ago

Daniel M

9.2

We are celebrating my daughter's entering teenage years (tomorrow) and this Château Pape Clément 2012 is a year older than she is. I bought 2 bottles of it at a foire aux vins in 2014 back in Paris, have kept it since then, it went through a bunch of moves, including one from Paris to Warsaw and it came back in the trunk of our car this summer for the occasion. The carbon imprint of this (very heavy, on top of it) bottle is not great...
It was served along 2 massive beef tomahawk steaks cooked to medium-rare perfection by my dad.
Cassis, tar, tobacco, cedar, oak, a touch of red bell pepper which turned into menthol and black pepper as the wine warmed up in the glass (I had it chilled to 16°c and opened to shoulders).
The palate is full bodied, broad, layered, with cassis, black cherry, tar and oaky notes all along. It rolls on the tongue. The mouthfeel is soft and delicate but mutes into a grainy, gravely tannic wall that disrupts the finish and creates an additional layer of complexity. The finish is long, complex, evolving a tiny bitter note in the very end. The vintage is what it is and it can be felt in the way the wine is broad without being the broadest and in the mouthfeel which is a bit soft and lacking a tad of thickness. It's nevertheless a great wine which went super well with the steak. Happy Birthday Amelia! — 2 days ago

Jay Kline

9.4

Popped and poured; enjoyed over the course of a couple hours. Clément Perseval’s 1er Cru Rosé pours a light rose gold color with a persistent mousse. On the nose, the wine is developing with fresh notes of raspberry and strawberry with lemon curd, white flowers, a whiff of fresh brioche and laden with minerals. On the palate, the wine is bone dry with high acid. Confirming the notes from the nose. The finish is long with minerals for dayzzz. This is far and away the most un-Rosé, Rosé I have ever had. Usually, I find them to be rounder than their non-Rosé counterparts and this is not that. The acid and minerals are insane. Almost like a particle beam in a wide spray across the palate. Fantastic. Drink now through 2034/35. Based on the 2019/2020 vintage. Disgorged in November of 2025. Thanks @Lyle Fass for the assist! — 2 months ago

Andrew McIntyre

9.2

Classic sauvignon blanc nose with a smooth and buttery finish. Balanced but needs more time. Served with tuna tartar — 7 months ago

Gene Chow

8.9

Floral and bright. — 4 years ago

Brian S

9.0

Green melon, green apple, lemon, lime — 5 years ago

with Ellie

Lyle Fass

Founder Fass Selections

9.5

No formal notes. With friends I’ve known for 40 years. — 6 years ago