Community Tasting Notes 6

• MicklethePickle wrote: 95 points

  November 3, 2011 - Impressive wine in every way. Oily appearance and thick legs. Very clean, clear, yellow-gold color. Very complex, smells like nothing I've had before. Certainly lots of bouquet. Palate has a definite spritzy acidity, and a black licorice flavor. Exotic and attractive. Long, long finish, creamy but firm and superbly complex. Now I see why this producer's wines are so renowned. A real beauty that keeps you coming back for more. 5-13-18-9: 95/100.

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• timewithwine wrote:

  July 25, 2008 - My last bottle of this wine and my last bottle of wine I brought back from my encounter with M. Dagueneau at his winery. This was every bit as distinctive as that encounter. This wine has always had a distinct, focused Ruby Red grapefruit characteristic foremost on the nose and palate. No more. Oh, it’s still there, but it’s way in the background now. The attack commences with mineral, limestone, lime then seamlessly transitions to lemon curd - or is it creamed corn? - and the Ruby Red grapefruit with some boxwood brushed in for complexity. The intensity of the mineral element runs the length of the palate and the long finish. The acidic backbone is still strong carrying the wine effortlessly. If you recall the intensity of the blue eyes of the wolf on this wine’s label, you’ll have an idea of what the palate is like. 12.5% alc. With assorted cheeses of Flur Vert, Affinois, Pont l’Avec and others. See when col comes to town 07.25.08. Highly Recommended.

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• timewithwine wrote:

  April 5, 2008 - Very much like the other bottles with a continuing decline of acidity. Drink up at will. with shrimp in smoke paprika sauce. Bad pairing. Worse dish.

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• timewithwine wrote:

  May 24, 2007 - A green tinge still distinctly visible on the rim of this wine, but otherwise a silver gold. Man what a nose! Mineral, lime-aid, smoke, white flowers, boxwood and, oh yes, ruby red grapefruit. The ruby red does not dominate as it has, but it’s still there. Liquid sequins in the mouth; all bright and full of delight. At 8 years old, the acid is not as bright as it has been, but it still has enough to make this a well balanced wine with a great mouthfeel. 12.5% alc. With seared scallops and shrimp ragout over pasta. Highly Recommended.

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• timewithwine wrote:

  February 18, 2006 - Monday, April 01, 2002 Liquid limestone - clear and flinty. Nose and palate of ruby red grapefruit, limestone and smoke. With Michael Ross
  Saturday, May 25, 2002 Shared with Robert Harllee as we talked about importing possibilities. Heavy boxwood on the nose with citrus. As it opened, it had deep red ruby grapefruit. A over the top wine. Gave it to Robert.
  Friday, June 06, 2003 Buisson Renard: More over the top than the En Chailloux, but to be expected. Ruby Red Grapefruit all the way from nose to attack to finish. Some mineral, flint and boxwood also mixed in but the ruby red dominates. Excellent balance, but not as much acidity as I recall with this wine; lacked the grip I recall from previous bottles. Good pairing with sea scallops in vermouth cream. With Beth and Prewitt Scripps
  Saturday, October 18, 2003
  Tuesday, February 24, 2004 Mineral, smoke and red grapefruit with maybe a tad bit of grassiness on the nose. Goodness, it has a distinct SB nose! After an hour or so boxwood became more evident on the nose. Gobs of minerals and wet stone flavors. The second night more of the boxwood presented. Each glass gave up ruby red grapefruit, grass and a wonderful smokiness. Excellent mouthfeel and balance. The wine doesn’t appear to be any worse for its age. While I have no idea how long these wines keep, I’d think this will continue to hold its own for a couple of years. 12.5% alc. With leftover homemade chicken pot pie one night and something else the other.
  Tuesday, November 23, 2004 (Or as the back label says, ’Blanc Fume de Pouilly’) Perhaps you’d have thought this would be almost dead by now, but it’s not. Sure, it’s lost its racy acidity, but what it has traded out for the acidity is pure fruit; seamless from attack to finish. White and ruby red grapefruit, mineral and some grassiness start from the nose, shake up the palate and carry through to the finish. Only a hint of boxwood sneaks in on the palate. 12.5% alc. With brie and bacon sauce (think bacon gravy only better) over pasta.
  Saturday, February 12, 2005 Not as crisp as it has been but still nicely structured and with loads of fruit - red grapefruit in particular. To demonstrate this, I took red grapefruit with me to the Dortons and after dinner with half of the bottle still left we tasted wine, grapefruit and then wine. ’No difference’ was the proclaimed result. Truely amazing. This is one beautiful wine.
  Saturday, August 13, 2005 Just I recently reported. Unchanged since then. A wonderful wine. Fruit just keeps on going. 12.5% alc. Part of the SB blow out All of the last 3 with roasted oysters quesadillas, steamed shrimp, shrimp bruschetta, curried lump crab on endive, cheeses of St. Martinelle (sp?) and Poitou. 8/13/05. With the Tinsleys and Karen Frank.
  Saturday, February 18, 2006 Bob Cuozzi organized the afternoon culinary events as Boyce Brannock pulled the first wine as a run up to the evening got underway, Didier Dagueneau pulled off the pole in the Buisson Menard, Pouilly Fume 1999 . But for the pale yellow gold color, you’d have sworn it was a ruby red grapefruit - intense and focused on the nose and palate from attack to finish. Elements of petrol, minerality and some smoke kicked in along the way. Excellent mouthfeel with some weight. If you bothered to wait to be asked to try it, it was gone. This wine doesn’t get any better than this. See full notes for Rednecks & Red Rhones 06

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Wine Definition

• Vintage 1999
• Type White
• Producer Didier Dagueneau
• Varietal Sauvignon Blanc
• Designation Buisson Renard
• Vineyard n/a
• Country France
• Region Loire Valley
• SubRegion Upper Loire
• Appellation Pouilly-Fumé

Community Holdings

• Pending Delivery 0 (0%)
• In Cellars 12 (63%)
• Consumed 7 (37%)

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