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. — 10 months ago
My mentor Chef Emile lead me to this lovely wine thank chef , — 3 months ago
Nicely thick, fresh, green apple. — a year ago
Entry-level Chasselas by Luc Massy, a historic producer from the village of Epesses in Lavaux (right on the shore of Lake Geneva, about 6 miles southeast of Lausanne). Pale gold color. Discreet nose with subtle aromas of pear, bake apple and vanilla. Light-bodied, round, delicate. Low acidity, subtle minerality. Great breakfast wine, as they say around here. — 2 years ago
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. — 6 months ago
Slight sorbet front end to cream over the pallet — a year ago
Byron Hewett
Tasty. Not great. — a month ago