My mentor Chef Emile lead me to this lovely wine thank chef , — a month ago
Feeling fortunate and grateful. A friend brought this back from her trip to Paris as a gift. She was nervous and skeptical as it had sat around an 85°F apartment for a week.
Thrilling, really. From bouquet to finish. Scents of cranberry, blood orange, and spice waft from the glass. The palate gains muscle with air showing cherry, red currant, chalk, and clove with insane length and disciplined concentration. My only knock would be the wood tannin being slightly overpowering on the mid palate, but the finish dazzles with an endless echo of mushroom and earth.
Seemingly just hitting its peak, though it’s bound to stay here or improve for a decade or more. Great stuff. — 7 months ago
Delicious choice with the perch and fera. Light body with lots of flavor. ￼ — 6 months ago
Very nice and firm taste as well as fragrance. — 3 years ago
Mild but complex. Good minerality and Stone. Slight fizz. — 4 years ago
Supposed to be one of the finest expressions of Chasselas. I found it flat, unremarkable though — 5 months ago
Slight sorbet front end to cream over the pallet — a year ago
Mature, thick (but light), gluey flavors. Lovely. Screams for trout. — 4 years ago
Very rounded, with a complex mix of floral fruit and minerality. To my mind much better than their “La Borne” Grand Cru Dézaley which seemed a bit hollow in comparison. — 4 years ago