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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.6 pts. and median of 92 pts. in 39 notes) - hiding notes with no text | | | Tasted by Collector1855 on 9/9/2022 & rated 87 points: 200 Burgundy Grand Crus from vintage 2000, 4-day blind tasting (Singapore): Dessert wine with the Cheese. Hmm, nose like a Grapa, or another 40% spirit, strange. Cabbage, wax. Searing acidity on the palate with lots of funk, alcohol lower than expected from what the nose suggested. A true “wine geek wine” where you need a PhD degree to understand it. Don't know how to rate this. 87? (2937 views) | | | Tasted by Ben Christiansen on 3/11/2022: Smells like fresh unique bottle water to me. And electric and vibrant on the palate. (1564 views) | | | Tasted by DBdeParis on 3/18/2021: Excellent. Decanted 8 hours in advance, served at 50F. Shy nuttiness & Seckel pear on the nose. A very saline component to the palate, which made for a absolutely brilliant liaison with seared scallops. Very rich and viscous palate, definitely a dry wine. So many things going both nose and palate I'm inclined to just enjoy and not try to overly analyze. No need to rush if this is in your cellar but now is a great time to enjoy. From a cool cellar & advance opening the oxidation component is a minor element.
Ok, as this warms up from 50F a cascade of aromas and flavors emerge. Guess 55-60 optimal range? Stunning. Last sips are the richest and most complex. Glad to have one more to do right. (1894 views) | | | Tasted by fcxj on 6/7/2019 & rated 60 points: Bottle 1 highly advanced, orange. (2652 views) | | | Tasted by fcxj on 6/7/2019 & rated 80 points: Bottle 2 less advanced but also very oxidized. (2742 views) | | | Tasted by BillBell73 on 1/23/2019: Decanted for nine hours which definitely helped as it was a little whacked right after opening. Between hours 9 through 12 this was a knockout with richly spiced botrytis dominating the nose and the palate. Smells and looks sweet but the acidity completely balances whatever residual sugar remains, caramelized tertiary notes, and preserved lemon/orange fruit. An amazing wine...do not ever pop and pour this one- open the morning or the night before drinking or you’ll be disappointed. (2082 views) | | | Tasted by liteagilis on 1/2/2019: I just can’t get into these late era Nicolas Joly wines. Pretty much a travesty. High alcohol. Oxidized. Like amontillado sherry. Singular. Massive. A complete chore to drink. Perhaps good to contemplate. Tried it over 5 days and never liked it p (1955 views) | | | Tasted by manonthemoon on 8/12/2018 & rated 94 points: Had on our 12th Wedding Anniversary
N lanolin, minerals, honey, apples, spice
P honey, petrol, sea brine, bruised apple, minerals, zesty spice
F long in length, really nice mouthfeel.
Overall a fantastic expression of Chenin that only comes from this vineyard. Really enjoying this tonight. (1988 views) | | | Tasted by Billigan on 12/2/2017 flawed bottle: Oxidized. (1958 views) | | | Tasted by AV2012 on 8/15/2017 & rated 87 points: Sweat and rubber on the nose as well as tree bark. Hot feeling to it. Very intense presence on the palate, a bit hot finish. Ok, but doesn't excite me. (1928 views) | | | Tasted by Winevestor on 8/13/2017 & rated 94 points: I’ve never had a wine change so much in the glass. Literally from sip to sip, swinging from sweet apricot to stony earth. Gotta love the crazy biodynamic effect. I’m lucky I’ve not had a bad bottle yet – I understand there are quite a few. This is still drinking really well - in the middle of its drinking window - I wonder how long they last. This is not everyone's wine - so hard to state what it is. Yum. I've just realized that I drank another bottle of this exactly a year ago to the day. I must consider this a b'day wine - something different! (2091 views) | | | Tasted by Burgundy Al on 6/24/2017 & rated 89 points: Musique & Vin Festival BYO Dinner with Musicians (1243 Bourgogne Society - Beaune): Small glass, brief note. Honeycomb and apple aromas, then slightly riper flavors that seemed to include mango. Good concentration, but somewhat brooding despite the tropical character. Good+ length. Not nearly as interesting as the 1989 vintage with lunch earlier today, and nowhere near the potential. (3019 views) | | | Tasted by Aravind Asok on 6/3/2017: '82 Bordeaux and Friends (Rene's): Surprising - very honeyed nose; not so much sherry character, soft acidity; a little tangy and a touch floral. Slightly attenuated on the palate, but somehow simultaneously tastes younger than I expected. (2570 views) | | | Tasted by canan on 5/20/2017 & rated 93 points: Loire tasting - White, Red and Sweet: Oxidated and fermented honey nose. Lots of complexity.
Slightly sweet palate with dried fruits and some botrytis. Complex and lovely wine. (2283 views) | | | Tasted by MC2 Wines on 2/11/2017: Very well aged, a true mouthful. Almost creamy in nature, but good. It's got some white fleshy fruit characteristics to it. Tasty. (1981 views) | | | Tasted by Winevestor on 8/13/2016 & rated 92 points: I had this over two nights and it was like I was drinking 2 different wines. The first night was all about texture, big mouth feel muted fruit of some apricot and peach. It was all nicely muddled up which made you keep coming back and wondering what else it was like - nothing. The second night it was almost like a Sauternes with the sweetness coming through and certainly felt like Botrytis. This wine is still drinking well and has more time. Gotta love Joly. (2180 views) | | | Tasted by AV2012 on 5/13/2016 & rated 88 points: Chenin blanc masterclass: Beatufilly rich nose of dried fruits, raisinous-oxidative. Not that much body as I hoped for and has certain pungency at times. On the palate come yellow dried fruits with sweetness. Nose better than the palate. Phenolic oiliness with tart/hot finish. Overall liked it a lot for its complexity. (2633 views) | | | Tasted by danstrings on 1/16/2015 & rated 93 points: Amazingly identical to last showing over 4 years ago -- honeyed golden color, yet incredibly fresh and youthful. Bone dry yet unctuous with honeyed candied nuts, dried apricot, hint of kerosene. Lovely. (3285 views) | | | Tasted by LoireFan on 10/30/2013 & rated 92 points: Quite nice and still good 9 months after coravining it. (4252 views) | | | Tasted by Ludi on 2/27/2012 & rated 93 points: Amazing amber-gold, this shows apricot, fig, marzipan, brine, ginger, lime tree, chalk. Mouth is complex and elegant, with a finish putting together liquorice, citrus and mineral notes. (5149 views) | | | Tasted by isaacjamesbaker on 6/3/2011 & rated 93 points: Brett's Epic Birthday Tasting (Palena - Washington, DC): amazing golden color. a wonderfully executed attack of aromas: peach rings, honey, oil, orange rinds and white tea. rich, creamy and fat, but balanced with solid acid. it kind of tastes like someone melted butter with orange zest and some spices and poured it on an apricot. golden krisp cereal, chammomile and licorice. the finish is long and very complex. my fourth or fifth time with joly's clos de coulée de serrant. they're always unique, and this is no exception. the sweet apricot and melted sugar flavors lead me to believe this has a bit of botrytis. (6145 views) | | | Tasted by manonthemoon on 6/3/2011 & rated 92 points: 30th Birthday at Palena; 6/2/2011-6/5/2011 (Palena, Washington, DC): N: Green apple, tons of petrol, white licorice.
P: Petrol, minerals, a touch of honey, red apple core.
F: Finish was long, lots of minerals, very tight overall, good mouthfeel as well.
Overall this wine was probably too young as the nose was amazing, but the palate was closed down at this point in time. Will hold my last bottle for a few years. 91-92
Had a small taste of this on day 2 and it has started open up more on the palate with more tea notes showing, more honey as well, and nice nuttiness and chalkiness that I didn't notice last night. Still a great nose, man I love these wines. (6044 views) | | | Tasted by azahoner on 1/3/2011 & rated 90 points: After reading a lot of this producer I had the oportunity to taste this wine with a friend of mine. The golden colour was amazing, again, amazing. The nose was changing and evolving, showing beurre, banana and a hint of lemon. Very fresh and somehow salty, but the body reminds you this comes not from Cassis. Palate was a bit tight and sharp. I doubt more about the vintage than the bottle condition. (4695 views) | | | Tasted by bonjovibon on 1/2/2011 & rated 92 points: Beautiful gold colour. Walnuts , honey and quince on nose. But on the other hand, really going down in mouth. Overall, it's a fantastic wine that in 10 years still gives you lots of beautiful things. Fantastic!. (3730 views) | | | Tasted by danstrings on 6/14/2010 & rated 93 points: Quince Rob Reb Rob – A stunning and versatile white, golden in color. Much more youthful and alive than I was worried it could have been. On the palate it was wonderfully youthful and paired amazingly with a wide array of dishes from lobster to pastas. Classic chamomile and honey on the nose, dry yet palate-coating with waves of dried pineapple, white peach, apricot, toasted almond and fluffy marshmallow. Orange peel, white chocolate, tea and candied walnuts. Yum! (3155 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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. |
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