Took a long time to awaken, which scared me because we have quite a few bottles and I thought maybe it had all gone to pot. It's very soft, but showing nice flavors. Still very primary and showing lots of lanolin and dried flowers, chamomile--it's a Grandmother's clean laundry sort of experience.
Peach on the nose, and on the palate, a touch of honey, ripe peaches and a slight nuttiness on the palate leading to a steely, stony finish with plenty of acid. Still, it was a bit more subdued compared to other Savennieres that I've had. Killed too young? Just a few days ago I had a 99 Roche aux Moines that was explosive in its intensity and power. This one had some of the same notes but it seemed like they were struggling to get out. Still, it was very pleasant and refined.
4th Saturday Brown Bagger (Rich & Dana's): Pale color with notes of citrus and grass, turning towards jalapeno. Sharp and acidic on the palate and light on fruit. Has a bitterness to the finish. Guessed Italian varietal.
Crisp and clean, with a pale yellow color and no oak. Peach, green apple, and mineral aromas and flavors. Easy-drinking, but enough complexity to keep things interesting. This paired very well with cornish game hen - definitely a great food wine.
Drunk with foie gras pate, truffle sausage, truffle cheese and a rich and ripe goat cheese with freshly-baked french bread. Great pairing!
Notes of violets, under-ripe pear, peach, tangerine, orange peel, freshly cut grass, and dandelion. Not a particularly complex wine, but still paired well with the meat, cheese, and pate we had for lunch. Drink now. There is some acidity that will help it last a bit longer, but this doesn't have aging potential written all over it.
Strong nose of cooked pear and wax. Mouth is heavy, creamy cooked pear, mint, and a general waxiness. Though chenin blanc is reputed to have high acidity, this wine has only a modest lime tartness, and could use more vibrancy. The finish is short. I liked the wine. I found the flavor profile quite different from Chardonnays, Rieslings, and Sauvignon Blancs, which I am more accustomed to drinking.
Wonderful stuff! It's difficult for me to purchase expensive Chenin or Sauvignon from the American West Coast when I can find such value (personal opinion) from the Loire Valley. We are both big fans French whites, and this is another to add to the list. The wine had a nice body and mouth-feel without being heavy, and the flavors were enjoyable with or without food. It was also unique and interesting, which is a big reason we try different wines to begin with.
Light yellow. At first whiff and sip, I thought that this was the most Vouvray-like Baumard Savennieres I'd ever tasted, but it quickly metamorphosized into its proper self. Low pitched citrus and tart guava, medium to full bodied in that inimitable Chenin way, then just brimming with quinine and earthy tones on the finish. It would be difficult to find a more interesting white wine for $20, and this is just the basic cuvee. I look forward to trying the Papillon when it is available.