Less silver moon and more toward a harvest moon color in the glass. The nose is rich and inviting with elderflower, orange blossoms, wet slate, lanolin, white grapefruit and a touch of diesel. “Round mouthfeel” barely begins to describe the weight of this wine. This wine has heft and rolls like mercury across the palate. Everything is in place. This is a wine that always punches above it class. 13% alc. With shrimp and pasta in a cream sauce. 03.07.24. Recommended.
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WSET2 Course Notes; 10/22/2023-11/5/2023 (WineHouse, Los Angeles): Appearance: Pale lemon. Nose: Medium intensity. A little funk. Cooked chanterelles. Yellow apple and kumquat. Palate: Off-dry, medium acidity. Medium alcohol and body m. Medium+ flavour intensity. Yellow apples, wet stones. Bitter finish. I was not a huge fan but everyone else seemed to enjoy it way more. 8-/18
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What a disappointment! very one note. Pear and maybe some peach depending on who you talked to. So lacking in acidity! No minerality, no tension, creamy texture, just wondering if i waited too long to drink it. Usually love Loire CB with some age so who knows.
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Exploring Chenin Blanc and this was suggested by Marcus at Houston Wine Merchant.
I didn't get to spend much time focusing on the wine as I was busy preparing seafood cioppino for our guest.
For the group this was not a very memorable bottle. The petrol note turned off half the group on the nose. The recently Chenin Blanc out of Mexico was a better experience than this but then again, I've new to exploring this varietal.
Neutral and no score.
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Instantly recognizable, quintessential chenin on the nose.
Aromas of lime, grapefruit, wet wool / lanolin, oyster shells, green melon, green apple, green papaya, fresh herbs (parsley, chives, tarragon), and wet rock.
Beautiful balance of fruit, acid, minerality/structure. It’s crisp but brings a medium body with creamy mouthfeel. Awesome value wine and delicious!
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Delightful, but needs more time. On the nose this is unmistakably Loire Chenin; lanolin, beeswax, apricot, and lychee with a streak of chalky minerality. On the palate, more of the same with a robust helping of racy acidity and grippy phenolics. A pleasant, mildly bitter finish with a perception of sweet stone fruit. Hold.
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Light in color, interesting nose slightly oily with some very subtle orchard fruits. On the palate quite acidic and not so fruity, intense or complex. But very refreshing and a good match for cheese fondue.
By smell alone this can be located in Anjou—brittle, herbed wax; heath; raw almonds; macadamia nuts; chervil; broken chalk. A drink of it is transparently bouillon of bone and mesa. Seizures of stone meal shape impulsive white fruit. Glossy and slick in its core. (Hello 2018, and hello to your saccharide profile!) Gratifying, elbowy sap. Oaxacan mescal sensations animate cleavages of licorice, mint, and delta scallop theorem. I like it.
Lots of acidity but lacking the fruit to balance.Not a bad wine, just OK. Had it on the same night as a 2016 Domaine du Closel la Jalousie which was the better of the two .
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Bottle 1443g. Stelvin closure. Moderately intense aromas of orchard fruit, pear, quince, and something creamy. Faint but pungent green note. Dry, with pronounced lively acidity, medium-bodied, 13°. Membrillo paste, savoriness, and salinity on the finish. Think it'll work with sautéed royal trumpet mushrooms? On va voir.
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I served this wine with poached cod Asian style using Chef Jean- Pierre's recipe on Youtube. The wine was a perfect pairing and was delicious. Here is the video. https://www.youtube.com/watch?v=TwbDJZx0VzE&list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7&index=2&ab_channel=ChefJean-Pierre
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More linear than previous vintages, with straightforward notes of lemon, stonefruit, and crabapple framed by light acidity. There's a softness and elegance to this iteration, complexity be damned.
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Retail $40. 100% Chenin Blanc. Master the World tasting Kit 236C. Perhaps the most widely recognizable Savennières, Domaine des Baumard consistently makes some of the best wines from this famed region. Dry and intense, with a multitude of fruit aromas and flavors (citrus, tree, stone, and exotic fruit all represented), this wine is just a baby. I feel that Savennières does not really start hitting its stride until at least 5-8 years past the vintage, so this needs some time.
Had it because I wanted to explore the stylistic differences between Vouvray sec (which I love) and Savennières, which I’ve read is traditionally differentiated (other than climat) by a more oxidative style of winemaking vis a vis traditional Vouvray’s more reductive style.
Whatever its other nuances, based on the prior notes and my sourcing, this wine seems stylistically a good example of Savennières.
If that’s true then, in short, for my palate, the oxidative style does Chenin Blanc no favors, inserting Gewürztraminer-like and Sauvignon Blanc-like flavors which I dislike. I’ll stick to Vouvray.
As would be expected, very tight at this stage, and with a pronounced bitterness but good concentration. Rated on potential as I have enjoyed this producer's Savennieres for a number of years now and they have a very good track record for aging. Much prefer the 2015/2016 editions over this vintage though.
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3/7/2024 - timewithwine Likes this wine:
Less silver moon and more toward a harvest moon color in the glass. The nose is rich and inviting with elderflower, orange blossoms, wet slate, lanolin, white grapefruit and a touch of diesel. “Round mouthfeel” barely begins to describe the weight of this wine. This wine has heft and rolls like mercury across the palate. Everything is in place. This is a wine that always punches above it class. 13% alc. With shrimp and pasta in a cream sauce. 03.07.24. Recommended.
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10/22/2023 - AD_jutant wrote: 85 Points
WSET2 Course Notes; 10/22/2023-11/5/2023 (WineHouse, Los Angeles): Appearance: Pale lemon.
Nose: Medium intensity. A little funk. Cooked chanterelles. Yellow apple and kumquat.
Palate: Off-dry, medium acidity. Medium alcohol and body m. Medium+ flavour intensity. Yellow apples, wet stones. Bitter finish.
I was not a huge fan but everyone else seemed to enjoy it way more.
8-/18
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7/4/2023 - winelibertine wrote: flawed
What a disappointment! very one note. Pear and maybe some peach depending on who you talked to. So lacking in acidity! No minerality, no tension, creamy texture, just wondering if i waited too long to drink it. Usually love Loire CB with some age so who knows.
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4/23/2023 - MJP Hou TX wrote:
Exploring Chenin Blanc and this was suggested by Marcus at Houston Wine Merchant.
I didn't get to spend much time focusing on the wine as I was busy preparing seafood cioppino for our guest.
For the group this was not a very memorable bottle. The petrol note turned off half the group on the nose. The recently Chenin Blanc out of Mexico was a better experience than this but then again, I've new to exploring this varietal.
Neutral and no score.
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3/19/2023 - snamnoum@gmail.com wrote: 90 Points
Instantly recognizable, quintessential chenin on the nose.
Aromas of lime, grapefruit, wet wool / lanolin, oyster shells, green melon, green apple, green papaya, fresh herbs (parsley, chives, tarragon), and wet rock.
Beautiful balance of fruit, acid, minerality/structure. It’s crisp but brings a medium body with creamy mouthfeel. Awesome value wine and delicious!
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1/20/2023 - tastark Likes this wine:
Delightful, but needs more time. On the nose this is unmistakably Loire Chenin; lanolin, beeswax, apricot, and lychee with a streak of chalky minerality. On the palate, more of the same with a robust helping of racy acidity and grippy phenolics. A pleasant, mildly bitter finish with a perception of sweet stone fruit. Hold.
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12/24/2022 - garetjax_kison wrote: 88 Points
Popped and poured making Christmas Eve for the extended family. No time for format notes.
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12/22/2022 - Decanting Queen Likes this wine: 89 Points
Light in color, interesting nose slightly oily with some very subtle orchard fruits. On the palate quite acidic and not so fruity, intense or complex. But very refreshing and a good match for cheese fondue.
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11/28/2022 - Putnam Weekley Likes this wine: 91 Points
By smell alone this can be located in Anjou—brittle, herbed wax; heath; raw almonds; macadamia nuts; chervil; broken chalk. A drink of it is transparently bouillon of bone and mesa. Seizures of stone meal shape impulsive white fruit. Glossy and slick in its core. (Hello 2018, and hello to your saccharide profile!) Gratifying, elbowy sap. Oaxacan mescal sensations animate cleavages of licorice, mint, and delta scallop theorem. I like it.
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11/6/2022 - IlliniWine wrote:
Lots of acidity but lacking the fruit to balance.Not a bad wine, just OK. Had it on the same night as a 2016 Domaine du Closel la Jalousie which was the better of the two .
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9/20/2022 - ocassiuso Likes this wine:
Bottle 1443g – excessive. Screw cap. Moderately intense aromas of lemon, pear, oyster liquor. Dry, with elevated, firm acidity, full-bodied at 13°. On the palate, nutty and lactic notes join the fruit. Saline finish. Satisfying mouthful.
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9/11/2022 - dpdivine Likes this wine:
Nice wine. Crisp, dry, balanced.
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4/30/2022 - ocassiuso Likes this wine:
Bottle 1443g. Stelvin closure. Moderately intense aromas of orchard fruit, pear, quince, and something creamy. Faint but pungent green note. Dry, with pronounced lively acidity, medium-bodied, 13°. Membrillo paste, savoriness, and salinity on the finish. Think it'll work with sautéed royal trumpet mushrooms? On va voir.
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3/26/2022 - dthompson wrote: 91 Points
I served this wine with poached cod Asian style using Chef Jean- Pierre's recipe on Youtube. The wine was a perfect pairing and was delicious. Here is the video. https://www.youtube.com/watch?v=TwbDJZx0VzE&list=PLnujfCpADfge6lqVl_gsV55cPcYy8Piu7&index=2&ab_channel=ChefJean-Pierre
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3/1/2022 - ziavino wrote: 90 Points
More linear than previous vintages, with straightforward notes of lemon, stonefruit, and crabapple framed by light acidity. There's a softness and elegance to this iteration, complexity be damned.
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1/25/2022 - The Drunken Cyclist Likes this wine: 91 Points
Retail $40. 100% Chenin Blanc. Master the World tasting Kit 236C. Perhaps the most widely recognizable Savennières, Domaine des Baumard consistently makes some of the best wines from this famed region. Dry and intense, with a multitude of fruit aromas and flavors (citrus, tree, stone, and exotic fruit all represented), this wine is just a baby. I feel that Savennières does not really start hitting its stride until at least 5-8 years past the vintage, so this needs some time.
www.thedrunkencyclist.com
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12/15/2021 - uncorkingwiththecordiaks Does not like this wine: 81 Points
Smelled like…feet? Tasted fine. Oaky.
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11/20/2021 - guillermo- Does not like this wine:
Had it because I wanted to explore the stylistic differences between Vouvray sec (which I love) and Savennières, which I’ve read is traditionally differentiated (other than climat) by a more oxidative style of winemaking vis a vis traditional Vouvray’s more reductive style.
Whatever its other nuances, based on the prior notes and my sourcing, this wine seems stylistically a good example of Savennières.
If that’s true then, in short, for my palate, the oxidative style does Chenin Blanc no favors, inserting Gewürztraminer-like and Sauvignon Blanc-like flavors which I dislike. I’ll stick to Vouvray.
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9/30/2021 - rkww wrote:
WSET Level 3 Still Wines; 9/2/2021-1/20/2022: Appearance: Pale lemon
Nose: Med(+) intensity; Youthful; Notes of wet wool, peach, apricot, quince, grape, bruised apple
Palate: Dry; High acid; Med alcohol (13%); Med body; Med(+) intensity; Notes of wet wool, peach, apricot, quince, grape, bruised apple; Med(+) finish
Quality: Good
Drink now; Unsuitable for aging
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5/21/2021 - Everything Ahead wrote: 88 Points
As would be expected, very tight at this stage, and with a pronounced bitterness but good concentration. Rated on potential as I have enjoyed this producer's Savennieres for a number of years now and they have a very good track record for aging. Much prefer the 2015/2016 editions over this vintage though.
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