Richard Portes

9.1

17+. With 14 years of age, Chasselas is a serious grape. A lot of complexity, good balance and length. — 2 months ago

Peter Hladun

8.9

Swiss wine enjoyed with fondue — 5 months ago

Matthew Cohen

9.4

“Swiss wine is too expensive” they said. Lol. This is very good village puligny quality for $40 or so.

Nose: seashells. White flowers. So perfumed and intense.

Palate: silky minerality. Gods lemon juice. Not the harsh lemon acidity. Like if lemon were a fruit you could eat like an apple. Silky texture. Utterly delicious.

Fass selections. — 8 months ago

Vin d’Ottawa

9.1

My first taste is Switzerland’s Gamaret grape. Think Zinfandel but drier and more pepper. So happy to try this.

🇨🇭🇨🇭 — 3 months ago

with Gillian

Bonnie Chu

9.0

Rosenthal tasting 59.95 ➡️ 46.97 — 8 months ago

Matthew Cohen

9.4

Nose: lovely swee t cherries. Cherry lipstick. As this opens penetrating lilacs.

Palate : perfect mid season cherries. Very bright. Great balance. Terrific palate vivacity.

Let’s see where this goes..

MUCH better with air. Nose is more complex. Palate is amazing. Great precision.

Better in 2025. — a year ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.1

Surprisingly good. On the tangier side. Definitely mineral flavor. — 3 months ago

Joe Christenson

9.0

Custard lemon, minerals, clean and semi sweet. Delightful with summer fish dish. — 4 months ago

Thien Bui

9.2

My mentor Chef Emile lead me to this lovely wine thank chef , — 10 months ago

Waitschacher

9.5

Golden yellow color, topaz shade. Beautiful clarity and significant viscosity.

Discreet nose at first glance. Allowed to breathe, the second nose opens up with aromas of dried fruits (apricots, grapes, oranges and peaches).

The attack is supple, structured and tangy.

The palate is spherical, rounded with the impression of biting into a ripe tangerine, then melon and acacia honey complete the aromatic palette during the evolution in the mouth.

Elegant finish with a retro olfaction of fruit paste.

With a lamb tagine with apricots. Or on a caramelized apricot with Etivaz honey, vanilla ice cream. Or on a duck foie gras cooked in a cloth. — a year ago