Steve Rura

9.3

Really splurging on a Wednesday with this one, but I had a hectic day. Intense minerality on the nose and green apple and lime on the first sip. Some underripe pear. Clean. 90% Pinot Noir, 10% Chardonnay. The sharp acidity and prickly bubbles are great with broccoli cheddar quiche and a side salad. Spinning Plains on the turntable in the Hudson Valley. — 4 days ago

Lyle Fass

Founder Fass Selections

9.5

Chenin in Riesling clothes. Weightless, huge acidity and a long ass finish. — 2 months ago

Gilbert Van Hassel

9.4

100 pct meunier. Saignee, absolutely delicious. Only 25 minutes from Paris. — 3 months ago

Bob McDonald

9.5

Lime and citrus notes with saline notes. Inspired by a recent note @Ira Schwartz about a delicious Chablis he had. Oak has been thoroughly absorbed. I haven’t had many Chablis from Les Clos but lived up to its exalted status. See previous Delectable note. Great with fresh Pacific Oysters. — 21 days ago

Damien

9.2

Sweet liquor with strong grape aroma — 2 months ago

Pooneet K

9.2

Really an excellent cab franc. Have had stuff from Thierry Germain before but not this bottling. Perfect with a variety of Syrian dishes at Damas in Montreal. Bright, restrained fruit, excellent acid. Nice finish. — 3 months ago

James Everhart

9.3

Did not expect a basic chablis to be so full-bodied yet balanced. It was a perfect match for roasted chicken with a tarragon mustard slurry. Purchase for $25 in March 2022. — 4 days ago

Ben Lehman

9.3

Swoon! Absolutely lovely chenin with just a little bottle age and plenty of life left — 8 days ago

Lyle Fass

Founder Fass Selections

9.6

Red currants, smoke, herbs, with laser like precision. Palate is energetic, sappy and so dense, but wow that energy. Unreal freshness and acidity. Outrageous length and complexity. — 2 months ago

Vanessa

9.2

Here we have the Benoit Lahaye ‘Blanc de Noirs’ – a non-vintage white bubbly made with 100% Pinot Noir, representing a blend of two parcels in Bouzy (Vaux-Bétins & Raies Tortues), each contributing a unique personality to the cuvée.

Harking back to more traditional winemaking methods, it was barrel-fermented naturally & bottled without filtration.

It has a pale gold hue w/ expressive aromas & flavors of baked red apple, cider, raspberry, fruit cake, lemon curd, cherry blossom, toast, clove, cinnamon, pastry, almond paste, and nougat next to chiseled mineral & wet stone notes.

With an ‘extra brut’ dosage (5g of sugar/L), this wine is bone dry, with a fine-beaded, creamy mousse, that is nicely balanced by a racy acidity. It has a kinetic energy & persistent finish. It’s absolutely delicious.

Who ever said you can’t sip bubbles on a Monday night?

I believe every day is worth celebrating in one form or another. Plus, this counts as studying for our WSG Champagne Masters class. Also, it’s Eiffel Tower Day!!

Cheers. — 3 months ago

with Deked1