Very intense citrus on opening, good acidity, then more balance, light pear / apple, some mineral and the citrus toned down on days 2 and 3. Paired with baked parmesan halibut on first day, was a nice match.
this wine is really singing now. i've bought boulay chauvignol every year since the 2004 (or was it the 2002?) and i've felt just a bit let down by every vintage since the first. but this wine is in a beautiful place right now. glorious aromatics, fresh and biting on the palate. long finish with a touch of almond.
Light gold. Complex aromatics, a bit of sherry, green apple, hint of peach. Taste is initially tangy, opens a bit with time, full mouthfeel, strong acidity, but not unbalanced. Long, tart, mildly stoney finish. Very good.
Quite fruit forward for a Sancerre but a good wine none the less. Manages to have enough acidity to prevent it from being unbalanced. Has some notes of meyer lemon, pineapple and grapefruit. Finish was medium but could have used a bit more focus.
First impressions were very good, ample, deep.... but quickly faded in a more classic citrusy taste. But it got highlighted with chavignol cheese ... like dry sweet white raisins that sometimes are put on top of goat cheese.
As good as always. Fresh candied lemon with a subtle minerality with a touch of fresh herbs. Good acidity, more white peach on the palate with a pretty long finish. Was still going strong after being open for 4 days. Not the most complex wine but everything you want in a Sancerre.
Really tight, direct and focussed, this is dry sauvignon at its pared back best. It has a light grassiness, plenty of mint and flint, lemon juice to burn and a light thread of dried herbs. There’s volume but its compact and squint inducing acidity punctuates the finish. Terrific stuff!
Pop/pour. Intoxicating on the nose, with a relatively sweet but balanced approach. A decidedly "marine" impression...sweet, saline, and mineral. Intoxicating, and not reflective of the palate. At present, the palate isn't as rich as the nose. Tight and strongly acidic. The structure suggests longer term aging. Not all that attractive for current consumption, but I think I'll enjoy revisiting this wine sometime later. If I were to guess, I'd say hold these for 3-4 years minimum, though my next bottle will probably be opened in the next year or two as an experiment. I won't score this, because I don't have the reference points. But my summary would be: for current drinking, pair it with food to cut the acids. For future drinking, I think this could really come to shine when/if the acids fold into the wine and create a richer palate impression. Improves with air, so perhaps a decant would be in order for current drinking. I think this is a well made wine that will approach "Wow" in the future, but it's not there now.
Pale. Classic aromatics of grapefruit and lemon. Light, crisp, chalky, some citrus oil and tremendous driving acidity. What more could you want from basic Sancerre? The single vineyard bottlings should be stunning.