External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 26 notes) - hiding notes with no text | | | Tasted by Dionysos55 on 12/17/2023 & rated 94 points: Ouf pas bouchonné comme le 90 récemment....Bouquet intense de coing,d'amandes amères et de notes végétales.Bouche stricte,de bonne trame mais avec un côté légèrement sucraillon qui pourrait faire penser à un demi-sec alors que le vin est parfaitement sec.Longueur finale tout à fait correcte.Il a été décanté 6 heures avant consommation.A mon sens serait plus à l'aise sur un repas comme un brochet au beurre blanc plutôt qu'en dégustation pure. (337 views) | | | Tasted by NoahCap on 4/22/2022: Cork 90% soaked through, the last bit broke off even with the Durand. Pours the color of single malt whisky. Quite volatile on the nose. Acidity is very high, shrill, has a metallic edge. There is an overwhelming dried apricot flavor, that while not unpleasant, is overpowered by a wash of nail polish remover. Finish is long and tastes like chemicals (ironic for this uber-biodynamic wine). 2-3 hrs in the decanter smoothed it out a bit, though still not very pleasant.
But I know this wine can come around with extended air time. 75% of the wine went back into the bottle and I'll taste it again tomorrow. Will report back... (1093 views) | | | Tasted by tobyc on 2/20/2022 & rated 91 points: Quite difficult to rate. Consumed it over several days and there was a clear improvement over time. On the first day it was oxidised and the acidity was dominating to the point where it became aggressive and unpleasant. On the following days it became more coherent and balanced. The acidity was tamed and orange zest, honey, baking spice, negroni, fudge, bread and old madeira would appear. Lengthy, acidic finish. Probably a keeper. If drinking now, plenty of air.
Drink or keep. (1141 views) | | | Tasted by fcxj on 12/1/2021 & rated 90 points: Very sweet to the point of tasting like off dry wine. I mean it was actually quite tasty, but is that correct? (1402 views) | | | Tasted by SpitzNV on 5/21/2021 & rated 96 points: Unique and amazing. Lots of life left in it too. (1289 views) | | | Tasted by vinhslee on 5/4/2019 & rated 96 points: The flavours are very well balanced. Lots of future cellaring is needed to reveal the true glory (1983 views) | | | Tasted by oldwines on 3/29/2019 & rated 95 points: Wow, wow, wow... this was amazing. A gift that was really unique. At first opening and quickly decanting this seemed just a bit oxidized and I was unsure if it would come around with air. It sure did! Superb about 30 minutes after opening, slightly above cellar temperature. It is a very copper rose color. The nose has huge florals most notably hibiscus, along with apricot. Palate is similar to the nose with a little smoky addition to the hibiscus and apricot. Finish is rich and textured with some minerals and grilled orchard fruit. Very long and layered. It was absolutely perfect with a grilled avocado and crab meat salad with a garlic aioli. Superb. (1597 views) | | | Tasted by AV2012 on 10/30/2018: Nicolas Joly Coulee de Serrant 1962 - 1995: Day 1 - poured through Coravin:
Sweet oranges.
Day 2 - the bottle is opened:
More of a bergamot aromatics to it (1478 views) | | | Tasted by AllRed on 3/24/2018 & rated 87 points: 4th Saturday Group brown bagger (R&D's): Double blind. Deeper color than wine A with a smoky note, along with spices, quince and perhaps orchard fruit. Viscous, rich texture on the palate, with a botrytis-like note that I enjoy. My initial thought was chenin blanc, but then I changed to an old CdP blanc. TLV nailed it though. (1814 views) | | | Tasted by AV2012 on 8/15/2017 & rated 92 points: Sweeter, fruiter, with seemeingly high alcohol. Broad and it almost feels like it had some botrytis in it. The fruit on the palate is superb, there's also marmalade, hard candy and oranges. Superb, WOTN for me. (1584 views) | | | Tasted by germainecoty on 7/22/2016 & rated 93 points: Très joli vin, dans tous les sens du terme, notamment à travers une robe orange étonnante, dûe à ses vingt ans d'âge. Le vin est parfaitement sec, avec juste une petite pointe de miel. La bouche est fraîche, aux nuances variées. On ne doit pas être loin, cependant, de la phase descendante. (2071 views) | | | Tasted by Philasinger on 12/15/2015: Fantastic! Hints of oxidation but at the same time, still fresh. Wonderful balance of acid and just a hint of residual sugar. Held up for several days in the fridge. Hope I can find more. (2303 views) | | | Tasted by Paul S on 7/14/2014 & rated 93 points: Dinner at Tao Seafood (Tao Seafood, Asia Square): My favourite of the whites, this was lovely – lively, exciting, and full of character, it is what you wish every Joly Coulee de Serrant experience could be like (as opposed to the oxidative, difficult to drink stuff that one gets far too often). It smelt amazing, with lots of honeyed scents, a touch of lychee and dried longan and something that reminded me of almond tofu, all floating around a core of sweet, slightly musky apple cider aromas. The medium-bodied palate had a lovely, just very slightly off-dry tone, with a complex mélange of honeyed notes and red apple flavours and more of those musky cidery notes playing against more savoury, mushroomy tones and some nutty almond flavours. There was lots going on in there, yet it was all very nicely integrated, with lively enough acidity to keep it light on its feet all the way into a long finish, where smoky spice and mineral notes played alongside some ripe fruit and a little drift of Chenin lanolin. This was both intellectual engaging and very yummy at the same time – a really nice wine, drinking beautifully now. (4321 views) | | | Tasted by octopussy on 12/30/2013 & rated 93 points: Coulée de Serrant - 1990 - 1999 and more Loire (Huet, Closel, Landron) (Home): Light amber colour. In the nose, this is very ripe with very ripe fruit notes of quince and candied mango. There are roasted nuts and strong botrytis notes. Warm and soft. Very ripe, but with sufficient freshness and energy. On the palate, it's very full, ripe, but with a very bright and fresh acidity. Tonig finish. Very long. Great. (4384 views) | | | Tasted by Stucky on 11/20/2013 & rated 90 points: So weird! Sake and Slivovic on the nose, almost Tokaji-like. Totally disappointing until you taste it. Then, rich apricot hazelnut nectar with balls-out acid. Should I wait 'til tomorrow to finish it? Yes. It's too complex to judge for just one evening. (3020 views) | | | Tasted by bertou on 11/28/2012 & rated 91 points: Intense nose with ripe fruit, apricots, honing, quince, dried herbs and wet stones. Very precise.
Powerfull in the attack, the acidity gives linearity to it. I really like the contrast between the ripe fruit and the fresh acidity. Nice intensity with more mineral notes than the nose. Length is very good with saltiness. (3349 views) | | | Tasted by nadoum on 11/18/2011: This was something else. Dark, golden color, kaleidoscopic nose, herbs, yellow flowers, pears, apples and minerals. Great acidity balancing very elegant sweetness. A wine that is constantly changing, every sip is different from the previous one. Really great to encounter a mature specimen, though it could have spent even more time in the cellar. (3600 views) | | | Tasted by johneagle on 8/23/2010 flawed bottle: Well past it in every way, sadly. (3091 views) | | | Tasted by klang on 4/21/2010 & rated 91 points: Intense, complex aromas, including honey, beeswax, lanolin, apricot and pear. An almost Sauternes-like palate, but much less sweet, and with bracing acidity. The long aftertaste is definitely Chenin. An outstanding wine of complexity, intensity and balance. (3013 views) | | | Tasted by RationalDenial on 12/28/2008 & rated 94 points: This was exceptional. Kind of got lost in the noise of a very fun Oaxaqueno dinner. Honeyed camphor, wet wool, poached pear, amongst other things, on the nose on the nose. Beautiful sweet, but not all the way to a Sauterne. Brighter acid and richer, herbal complexity. Pity Joly doesn't make sweet very often (seem to remember there are only 3 vintages of moelleux out there). Bigger pity that Joly doesn't make wines like this anymore. Could have gone another 10+ years if you have one. (3277 views) | | | Tasted by Rupert on 7/14/2006 & rated 88 points: Blind tasting of vintage pairs (Alba Restaurant, London): Whisky bloom on the nose, some apple, but a sweetish core, sauternes like, but bone dry finish. Very strange. Possibly very old indeed. Astonished to find that it was 1995 and younger than the other wine. (3972 views) | | | Tasted by PhDP on 12/30/2004: Sanglier des Ardennes 2004 (groupe du mercredi, Oignies-en-Thiérache, Belgium): Quenelle de faisan, crème de cèpes au vin jaune (5015 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 1998, IWC Issue #81
(Nicolas Joly/Coulee de Serrant Savennieres Coulee de Serrant) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Nicolas Joly Producer website | Photo 2012 | An interesting article about Mr. Joly from the WSJ
GPS coordinates: N47 23.355 W0 38.475, MapChenin Blanc Varietal character (Appellation America)Clos de la Coulée de Serrant On weinlagen.info
The “Coulée de Serrant“
It is with it only an “appellation controlee” of 7 hectares only. Located on very stiff slopes, dominating the Loire, the vines resulting from the type of vine “chenin” have more than 35 to 40 years of average age; oldest having more 80 years give wood to make new vines carrying the originality of the place. Partly cultivated with the horse, or the hand, the average output is with 20/25 hectolitres per hectare (40 authorized). The ground far from thick, (20 with 40 cm on average) is on a red schist bottom obliques which drains the vines perfectly.
The orientation of the slopes is especially Southern/Southern East (thank you to consult the data sheet for more details). The grape harvest is done in 5 times out of 3 to 4 weeks to obtain the most coloured possible maturity and the most marked by the botrytis.
Wine making : out of barrel of 500 liters (never more than new wood 5%).
Production: approximately 20/25000 bottles per annum.
France Vins de France (Office National Interprofessionnel des Vins ) | Pages Vins, Directory of French Winegrowers | French Wine (Wikipedia)
Wine Scholar Guild vintage ratings
2018 vintage: "marked by a wet spring, a superb summer and a good harvest"
2019 vintage reports
2021: "From a general standpoint, whether for white, rosé or red wines, 2021 is a year marked by quality in the Rhône Valley Vineyards. Structured, elegant, fresh and fruity will be the main keywords for this new vintage."
2022 harvest: idealwine.info | wine-searcher.comLoire Valley Vins du Val de Loire (Interprofession des Vins du Val de Loire)
Jancis Robinson vintage reports
Wine Spectator vintage reports
Wine Scholar Guild vintage reports
2016 vintage:
"Quality and concentration is good, with Chenin Blanc being particularly noteworthy in 2016 while Sancerre is thought to be the best of the Sauvignon Blanc appellations. Cabernet Franc is 'delicious, ripe and fruity' according to Loire courtier Chris Hardy." - Jancis Roninson
2017 vintage reports:
Jancis Robinson
Vinfolio
"2018 wines will not be typical of the Loire rather they will have the characteristics of wines from much further south" - Philippe Gilbert
2019 vintage:
Academie du Vin report
"the warm 2019 vintage is characterised by a surprising freshness" - Jim Budd
Vineyards on weinagen-infoAnjou-SaumurSee an excellent article on Vinography. |
|
