The French expression for "on the lees." lees is the coarse sediment, which consists mainly of dead yeast cells and small grape particles that accumulate during fermentation. Wine¬?makers believe that certain wines benefit from being aged sur lie. Chardonnay or Sauvignon Blanc wines are thought to gain complexity if aged in this way for a few months. This happens as a matter of course with sparkling wines made via méthode champenoise because the second fermentation occurs in the bottle where the wine is aged (sometimes for up to 10 years) until the lees are disgorged.
it was a statement regarding the total stupidity of some of these tasting notes. Almonds are actually one of the better descriptors if one must use them, but apparently WS things the Krug has hints of crystalized honey (what is that??) and kumquats.