Lyle Fass

Founder Fass Selections

9.2

Nose is elegant and weedy. Fresh soil and spice. a bit gritty and tannic but good fruit. — 2 years ago

Mark S.

9.0

A bit sweet, strawberry. Then sour. A bit forest flavor. 2018 @460/G,1780(2300), domaine, 200926 — 5 years ago

Whiney Guy

9.4

Easy drinking jolly rancher blend of white and red grapes — 5 years ago

James Webb

9.3

A spiced melange of interesting - this was medium in body and full of nuance. — 6 years ago

Blair Campomizzi

8.9

Great stuff, great price. — 7 years ago

with Marilea

Jeremy Shanker

Sommelier at RN74

9.1

Next level Crozes — 7 years ago

Colin Cahoon

9.0

This is their Reserve Gewurtztraminer. Lemon and honey nose. Lemon,
honey and grapefruit with mineral notes on the palate. — 7 years ago

Sébastien F

9.2

Beau savagnin de maceration. — 3 years ago

Vin d’Ottawa

9.2

Dangerously quaffable. Sweet marzipan with underlying tang. — 4 years ago

Mike Howdeshell

9.3

A fun brut rose for fizzy Friday. — 5 years ago

Galen Hasler

9.0

Light complex PN with unique terroir — 6 years ago

Kyle Wallis

8.9

Simple, elegant burgundy meant for quaffing. — 7 years ago

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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

John Willison

8.9

Jasmine, honeysuckle, stone fruit. — 4 years ago

Jonas Hartz

9.2

Stille champagne — 5 years ago

Sébastien F

9.1

Fruits acidulés belle longueur. — 5 years ago

Eric

10

Lyndale Liquor — 5 years ago

Nicolas Busquet

9.0

Upon recommendation from the wine ship guy, i opened this 2-3 hours before tasting, which was good, except for tge fact that it got too warm. I popped it back in the fridge for 20 minutes and then it was perfect. Very fruit forward and fresh with a nice structure despite its youth (2017 tasted in August 2019). All the guests loved it. — 6 years ago

Adam Kincaid

9.1

Local wine shop has me on this Corsican kick lately for which I am thankful. This wine is deep and intense with dark complexity and a moody dried fruits and herbs combo. — 7 years ago

with Jillian

Sean Lowry

9.3

2009v. Light gold color. On the nose: petrol, tart yellow apples, and a little lemon and tropical pineapple. That clean and juicy lemon comes through on the palette, too. Racy acidity, very dry, and a little salty on the finish. An intricate but delicate wine- best with simply prepared seafood or chicken, or with rich soft rind cheeses. Lovely! 12.5% ABV. — 8 years ago