2008 Savaterre Chardonnay

Community Tasting Notes (6) Median Score: 93 points

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  6/4/2016 - Oznative wrote: 80 Points

  The third bottle of this wine drunk this week. The first two tasted of iron filings and were thrown out. Interestingly the bottle tasted last night was inexplicably much better. Honey colour, pleasant bouquet but still with a finish that was not enjoyable. Fortunately this is the last of my bottles of Savaterre and I won't be buying anymore.

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  6/3/2016 - Oznative Does not like this wine: 70 Points

  Drank two bottles recently. Very disappointing! Opened the first bottle it was a dark honey colour and it tasted of iron filings. After tasting I poorer the rest down the sink and opened a second bottle which was exactly the same. It went the same way as the first. I drank one bottle two years ago with friends and we really enjoyed it so my belief is this wine has not been able to last eight years....for a Beechworth wine very disappointing. I am taking my last bottle over to friends tonight but I have no expectation it will be any better than the first two.

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  8/13/2014 - MyCellar01 wrote: flawed

  Decanted 30 minutes.
  Yellow gold in colour.
  Sandlewood, vanillin spice, grapefruit, citrus, grassy nose.
  Medium mouthfeel, pink grapefruit, hint of lime, mild orange tang before mid palate mineral acidity, teeth cleansing, a squeeze of lemon. Bright finish, metallic.
  
  Some bottle variation in this vintage, all from screw cap, 25% appeared to have aged further than the remainder, this wasn't one of them, however, 2 hours open and a vinegar taste became predominate on the palate particularly the finish, found a Wikipedia article on VA;
  
  "Acetic acid
  Acetic acid in wine, often referred to as volatile acidity (VA) or vinegar taint, can be contributed by many wine spoilage yeasts and bacteria. This can be from either a by-product of fermentation, or due to the spoilage of finished wine. Acetic acid bacteria, such as those from the genera Acetobacter and Gluconobacter produce high levels of acetic acid. The sensory threshold for acetic acid in wine is >700 mg/L, with concentrations greater than 1.2-1.3 g/L becoming unpleasant."
  
  I note that this is the first bottle in 15 to have a slight vinegar taste, though it is mild, not enjoyable enough to finish the bottle.
  
  Needing a fresh start, 'vale 2008.' Looking forward to the 2010.

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  9/1/2013 - MyCellar01 Likes this wine: 92 Points

  Father's Day 2013 Chardonnay (Hunters Hill): 30 min decant.
  Golden yellow in colour.
  Nose of fresh citrus, lemons, flowers, vanilla and light perfumed fragrance.
  Smooth buttery notes up front, subdued tang mid palate, toasty, before a medium finish with a little zest. Nice mouthfeel.
  
  Opened another bottle a few days ago which went very well with a few Frenchy cheeses, aged cloth cheddar, pâté, Australian Kalamata olives in balsamic and Jamon Serrano.

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  7/19/2013 - G.M. wrote: 95 Points

  Wow. What a wine. Such intensity and complexity of flavour. One of those wines you can nurse a glass for over an hour with a sip giving a mouthful of lingering flavour and ongoing interest. Drinking beautifully now with a good mix of primary fruit and some developing tertiary characters mixing with the lees and oak complexities.

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View all 6 Community Tasting Notes

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