Lyle Fass

Founder Fass Selections

9.5

Outrageous. Nose is all petroleum, honey, dried and wet mushrooms and so much umami. Palate has energy for days and unreal finesse and my god this is juicy. A real classically styled Auslese before Oechsle inflation. — 8 days ago

Martinez

9.0

100% Riesling, macerated with skins for 3 days, fermented with indigenous yeasts, aged with its lees for 9 months. Very lively, fresh, mineral — 2 years ago

Andrew Formi

9.0

Awesome region — 4 years ago

Keith Pajonas

9.0

robbing the cradle — 6 months ago

Peter Sultan

9.3

Shared w friends & paired with strong, savory & spicy Jollof rice, braised chicken in coconut milk. Gorgeous copper orange tints; on nose tangerine & pomelo pith, heart of palm with those citrus notes carried into palate; sweet almond paste; silky, enveloping texture too, which makes pairing w spicy food so natural. Just a lovely drinking experience of a 33yro Spätlese — 9 months ago

with Owen

Senator Tommelier

9.5

Fly AF Pinot from Kelley Fox. — 3 years ago

LM Segal

9.4

Licorice and asian spice, baking chocolate, Kosher salami on a Weber grill. Silky smooth and so very long. Outstanding for a meh vintage. — 4 years ago

Ming L

9.1

A grand cru BdB that’s usually a blend of 2 vintages. The latest release is 66% from 2018 and 34% from 2017.
Nice mix of stone fruit and citrus fruit, bread dough, white flower, and light ginger spice on the aromatic nose. Would like a bit more entry on the soft delicate palate. 5g/l dosage is about right for my taste. — 8 months ago

Doug Powers

9.3

Great color, still very youthful at age 25, this paired perfectly with some farm-raised elk loins we purchased in Reno 3 months ago that I grilled on the Weber, complex, long finish, really quite fine!! — a year ago

with Jim

Doug Powers

9.1

Lovely NV Brut Friday from England, tiny bubbles, this is quite fine and lovely, opened to accompany my crazy wife’s order of local caviar (Sacramento has a local producer — Sterling) who farm raises sturgeon, which is great, and of course caviar, which I’m not really wild about myself). Ergo this Winston while the rib roast does it’s thing on the Weber!! LOL — 4 years ago

with Jim