edward Simpson

9.1

Hotel Stadt Wien, Zell am See PN , thought I was taking a risk with unknown local wine, boy was I proved wrong...one of the very best PN experiences, light yes, but it's a PN with a punch — a year ago

Shay A

9.3

WNH Barolo theme.

Not having any experience with this producer, I tried a small glass at pop and pour, then decided to decant for an hour and a half. I then enjoyed the bottle over the next two hours.

I’m between a 92 and 93 here. If I had tried this blind, I think I would have taken this to left bank Bordeaux. As odd as that sounds, my reasons are mostly due to hardly any floral notes at all, and a hint of leather on the palate (with both the classic Barolo and Cabernet finish showing drying tannins). The longer this was open, the more cherry menthol notes picked up (but not in a bad way). Red currant, cherry and vanilla Pope tobacco, and underripe fleshy black cherry skin. Sporting a classically warm 2007 profile with richness and tannin, this powered through the entire evening and was best about halfway through. I’m sure it can hold many more years, but this is at a stage where the fruit is fading to the background and savory herbs, dates and fig will soon make their way to the forefront. Just depends on your preferred Barolo style. Enjoyed from a Grassl Cru glass which does a great job of accentuating the aromatics in old world wines. — 3 years ago

Mike Evans

9.3

From 375ml in a Grassl Mineralité, on the nose it is a dead ringer for 2006 Taittinger Comtes de Champagne, with lemon, apple, and a touch of hazelnut. Loaded with acidity, it.benefits from air and warming up some on the glass. — 4 years ago

Daniel Bloom

9.2

Decanted for 11/2 hrs.
First night w new glasses. Grassl Cru.
N: Ridiculous chocolate bar,strawberries,tar, savory herbs,( marjoram, rosemary, thyme, take your pick),bark and underbrush, alc.
P:Nice acid, tannin balance, though tannins are upfront. Savory elements, prickly oak, (more muted in the Spiegelau Burgs), Nothing red here, brown and dense, some cinnamon/cocoa. As it sits out, definite mushroom/porcini/forest qualities emerge.
A big boy 15.5° good for 49° baseball games. — 2 years ago

Shay A

9.3

I had a disappointing experience with the 2017 a few months back (I think it was in a dumb phase, because these are normally delicious), and wanted to see how the 2016 fared. I also wanted to compare my GlasVin aromatic burg glass with my new Grassl Cru burg glass.

Classic RM SE wine here. At five years, it’s still voluptuous and rich enough to play to those who enjoy the bigger style but has plenty of acidity and snap on the palate to cater to those who prefer more restraint. It does have some signature blood orange both aromatically and on the palate, along with spice, dark floral tones/potpourri and rich black cherry. Whereas the 2017 showed more cola and menthol, I don’t get that at all here. Bright and lifted overall profile. Quite delicious and will be easily for another 5+yrs.

As an aside, the Grassl Cru glass has a much more narrow rim and makes the aromatics more concentrated than the GlasVin. They both drank similarly. Maybe Grassl for more lean/true burgundy pinots that may need concentration and GlasVin for new world/bigger style pinots since they don’t need as much help in the aromatic department. — 3 years ago

Jakub Kalinowski

8.9

Black fruit with a touch of Marmelade. Some spice and a whiff of roast. On the palate fruity, with juicy acidity and fine tannins. Highly drinkable.
Develops nicely in the glass. — 6 years ago

Willie Carter

8.9

A pale light yellow in the glass. Delicate small bubbles and nice creaminess. The nose is incredibly fresh with a touch of menthol complemented by pineapple. Nuttiness and baked bread along with pears. Tasted in the Grassl 1855 which showed more autolytic aromas after given time and air.

Another stellar champagne from the 2008 vintage. Blanc de blancs from Montgenost disgorged in 2019. Lowish dosage of 5 g/l but it doesn’t bring searing acidity, instead it delivers intensity, purity, and drama.

Pleasing and pleasant, there’s quite a bit to like here. The palate is focused and harmonious with complexity. Lively and intense on the tongue with plenty of citrus that recedes only for brioche bread to take the lead. Minerality on the long finish. Revisit this a few more years down the road and you’ll be happy. — 3 years ago

Lee Pitofsky

9.4

Love Cedric Bouchard. Such singular wines. Always single vintage, single variety and single vineyard Bechalin is aged 3 years in the lees, no dosage and only 150 cases are made. The wine is so Burgundian and the bubbles are super fine. Such lovely purity, elegance with simultaneous intensity. Long finish. Always drink out of Zalto Bordeaux or Grassl Cru. So good ✨✨ — 3 years ago

Mike Evans

9.3

Popped and poured in a Grassl Cru. The fairly light translucent garnet color but excellent intensity present a textbook example of the difference between concentration and extraction. It initially shows evergreen inflected dark cherry on the nose, while a layer of very fine tannin latches on to pure fruit on the palate like Velcro. It broadens out and takes on more savory notes with air. Excellent now and I look forward to seeing what more age will bring to the table. — 4 years ago

Stanislav Lobanov

9.0

16.5/20 (90/100) Аромат чёрных ягод, много чёрного перца, немного кожи. Довольно тельное с высокой кислотностью и мягкими танинами. Ягодное во вкусе. Цвайгельт на своём максимуме, редко можно встретить вино из этого сорта, сделанное на столь высоком уровне. — 5 years ago