Daniel Dver

9.5

Jeff and Justine’s. French wine. Amazing finish — 5 months ago

Ally Wolf

9.1

Not boring at all. A minute to blow off was all it needed. Lighter in color and body than expected and very silky — 10 months ago

Frank B

9.0

Herby tasty very different from a lot of Beaujolais I’ve had. Nice body. — 5 years ago

Paul Masson

9.1

Always classy — 7 years ago

Josh Weinstein

9.7

Oh oh it’s MAGIC! — 7 years ago

with Kristen

Lars Miller

9.4

Very complex. Apricot shines through. Tastes of baked cake. Forward, but not too flowery. — 8 years ago

Louie Christensen

9.3

Sneaky ripe for an Hermitage. A lot of fruit right out of the gate, but as it warms/breathes...The classic tar, meat and leather starts to emerge. What a wine — 8 years ago

Jeremy Shanker

Sommelier at RN74

9.2

Took three years to come around, but finally open for business. — 6 months ago

MDB

9.0

From la Cumbre — 5 years ago

Raj Harb

9.3

Needs time. Complex, intense, and densely packed... this isn’t showing everything it’s got yet. Some herbaceous notes and a more mineral as opposed to juicy quality. Hold — 6 years ago

Delectable Wine

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9.7

The 1990 Cristal is remarkable. Polished, nuanced and light on its feet, the 1990 is all class. Citrus, orchard fruit and floral notes are wonderfully lifted throughout. A slight reductive note adds character on the finely knit finish. I can’t think of a better way to start this tasting. Simply put, the 1990 is a total rock star. Moreover, it is much more delicate than most wines from this ripe vintage. Amazingly, the 1990 tastes like it is still not ready! “Nineteen ninety was my second vintage here,” says Chef de Caves Jean-Baptiste Lécaillon. “It was ideal. The fruit was just perfect. We blocked the malolactic fermentation completely and only fermented 6-7% of our lots in oak, as opposed to the more typical 20%, in order to preserve as much freshness as possible. The wine was made by my predecessor, Michel Pansu, but I was learning. This was the first year I started working with oxygen by reducing sulfites in vinification to pre-oxidize the Chardonnay musts, as I do know, which allows me to get rid of all the unstable, oxidative compounds. With Pinot, on the other hand, you need a little bit of sulfur at crush or you lose the brilliant fruit. (Antonio Galloni, Vinous, December 2018) — 7 years ago

Heidi

9.5

Særs god :D — 8 years ago

David Lee

9.0

Lovely floral nose. Medium plus body with ripe fruit and enough acidity to keep you coming back. — 8 years ago

Louis Martin

8.9

Nice blend, semi-sweet, hint of cherry, paired well with duck. — 9 months ago

Kamall

9.1

Fresh, juicy and floral. Needs some air. Fun. — 4 years ago

Michael Meyer

9.2

Screams for a burger — 5 years ago

Paul Wright

9.0

Slightly effervescent. Natural unfiltered taste. Light with slight strawberry. Very delicate. Chill a bit first. — 7 years ago

with Caroline

Patrick

9.2

Dddaammmnnnn — 7 years ago

Sean Conk

9.1

Nice afternoon wine — 8 years ago

Jordan Gianelli

9.2

Oily and beautiful. Not brimming with acidity that will shoot to the stars, but it's softer palate feel is welcomed and very pleasant to sip on. — 9 years ago