Lee Pitofsky

9.8

(Disg. 2014)…Some of the most captivating aromatics you’ll ever find from Champagne, stunningly complex with infinite layers, racy acids and chalky minerality. Such incredible intensity, verve and an explosively long finale. Nothing like Selosse. Untouchable! — 3 days ago

Somm David T

Independent Sommelier/Wine Educator

9.2

Nice. Lots of micro, fine, precision bubbles. Leans just into a soft oxidative style.

Slightly bruised, apple & pear, touch of apple cider, lemon chiffon/meringue, understated pineapple juice, tropical melons, lime zest, white stone fruit, fluffy whipped cream, bread dough, white spice, some oyster, sea fossils, crumbled limestone, sharpe toned, chalk powder, white spice, dry top soil layered over the top, excellent acidity, nice, round, evenly tensioned, well balanced, elegant finish that lasts two-minutes and lands evenly on fruit & earth. — a month ago

Vijay Parikh

9.5

A 90 minute decant and perfection! — 17 days ago

Jeroen Koenen

9.5

Deg. 17-01-2023; 2016 based — 8 days ago

Ron Siegel

9.3

Another excellent btl that was consistent with my prior notes — 18 days ago

Steve Rura

9.4

Sometimes I just open a quality bottle for no real occasion, and today is one of those days. The nose and opening palette is pretty standard for white burg - lemon, green apple, saline minerals. But what sets this apart is the incredible finish - ethereal complexity of dried apple, apricot, almond, subtle oak, bitters, lemon zest and delicate citrus. Tame acidity that opens up over time . Feels very light (despite 13.5% abv), refined and elegant. Deserves to be served on its own, maybe with some herbed and salted nuts. But I’m having it with Goodles parm mac n cheese and Zapp’s Voodoo chips. It’s divine :) — a month ago

Alvaro Bustillos

9.5

Mazon sbiatti — 10 days ago

Jeremy Shanker

Sommelier at RN74

9.1

Cheese wine — 3 days ago

Ron Siegel

9.3

Beautiful nose of cherry, strawberry, earth, spice with rose petal & violet that is more leaner in style — a month ago

B A

8.9

Toasty yet flinty — a month ago