Consumed over 1 1/2 hours, warming from fridge temp to room temp. Chenin-waxy (like honey with the sweetness stripped away), dry apple cider, some lemony acidity, oxidised notes coming out strongly towards the end of the bottle. I liked it much better for the first pour or two before the oxidation reared its head.
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A: Medium lemon. High viscosity N: Butter, pear, wooly, baking spice (cinnamon), lemon and 'decaying wild flowers'(according to DG), honey (DG) P: Dry, high acidity, medium alcohol, medium (+) body, intensity and finish Initial C: New/Old World: Old World. This is not fruit-driven. Thought from the Loire for certain. Guessed it was a Savennieres Warm/Cool Climate: Cool climate. The acidity says so. Grape Varietal: Chenin Blanc all the way. Vintage: 3-5 years owing to lack of freshness in the florals Final C(after reveal): No surprises here. 13.5% all, stainless steel fermentation and 6 months lees aging in large demi-muids
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Nose: Pine forest and lemon pith. Some waxy aromas as well. Taste: Quince (including the astringency of it). A mouth-coating wine, but with plenty of acid (a bit more on the round side due to some aging in neutral oak). Lengthy finish of almond and caramel. No heat.
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Both bottles were very oxidized and sherry like. Not too dissimilar from a premoxed Burg. My exposure to Savennières has been limited, but I hope this is not representative of the appellation in general.
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9/17/2019 - gmbdds wrote: 85 Points
Notes of floral, wax, apple and pear. Modest from nose to finish.
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10/6/2018 - bretrooks wrote:
Consumed over 1 1/2 hours, warming from fridge temp to room temp. Chenin-waxy (like honey with the sweetness stripped away), dry apple cider, some lemony acidity, oxidised notes coming out strongly towards the end of the bottle. I liked it much better for the first pour or two before the oxidation reared its head.
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2/10/2018 - Heynetty Likes this wine:
Advanced Blind Tasting with David Glancy MS at the San Fran Wine School; 2/10/2018-2/11/2018: Advanced Tasting Workshop Day 1 (D. Glancy at San Fran Wine School)
Tasted Blind
A: Medium lemon. High viscosity
N: Butter, pear, wooly, baking spice (cinnamon), lemon and 'decaying wild flowers'(according to DG), honey (DG)
P: Dry, high acidity, medium alcohol, medium (+) body, intensity and finish
Initial C:
New/Old World: Old World. This is not fruit-driven. Thought from the Loire for certain. Guessed it was a Savennieres
Warm/Cool Climate: Cool climate. The acidity says so.
Grape Varietal: Chenin Blanc all the way.
Vintage: 3-5 years owing to lack of freshness in the florals
Final C(after reveal): No surprises here.
13.5% all, stainless steel fermentation and 6 months lees aging in large demi-muids
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1/26/2018 - ElGreco Likes this wine: 92 Points
Nose: Pine forest and lemon pith. Some waxy aromas as well.
Taste: Quince (including the astringency of it). A mouth-coating wine, but with plenty of acid (a bit more on the round side due to some aging in neutral oak). Lengthy finish of almond and caramel. No heat.
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9/8/2017 - MrOctoberfest wrote:
Both bottles were very oxidized and sherry like. Not too dissimilar from a premoxed Burg. My exposure to Savennières has been limited, but I hope this is not representative of the appellation in general.
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