Ross Bathgate

8.9

Lovely local white visiting friends in Lausanne. Perfect for our fish. — 2 days 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. — 2 years ago

Shengli Hu

9.6

One of the best expressions of Chasselas. Rich and unctuous. Honeysuckle, apricot, pineapple, salinity, apple blossoms, white flowers!!! lemon blossom, acacia, lemon verbena. Medium acidity. Long finish. — 2 years ago

Cathy Corison

Owner/Winemaker Corison Winery

9.3

Hand carried from Switzerland by William. Lovely. — 2 years ago

Richard Portes

9.1

17+. With 14 years of age, Chasselas is a serious grape. A lot of complexity, good balance and length. — 10 months ago

Lyle Fass

Founder Fass Selections

9.5

Killer. White Burg clone. Puligny. Nose is all iodine, smoke and minerals. Also a hint of butter but so integrated and faint but it’s there and adds so much. It goes between Chablis and Puligny. Palate has so much tension and grip. Nervy and focused. So linear and all minerals and a hint of green apple fruit and wow the finish. Like a laser. Wonderful. Nose gets confectionary after some air and complexity starts building. This is so elite. So concentrated with noble structure. This is so mineral. 97% mineral and 3% fruit. — 2 years ago

Charlotte

9.3

Nicely thick, fresh, green apple. — 2 years ago

John Howard

Harvest production at Hirsch and Cobb Wineries

9.1

Surprisingly good. On the tangier side. Definitely mineral flavor. — a year ago

Thien Bui

9.2

My mentor Chef Emile lead me to this lovely wine thank chef , — a year 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. — 2 years ago