gorgeous classic savennieres (honeyed spicy minerality with a floral and oxidative hint) that paired perfectly last night with our dover sole in a brown butter pecan truffle sauce at Michaels in Winnetka. The restaurant was pairing this with a Puize Chablis, but the sommelier Marco and I both agreed that this Savennieres "rocked it"!!
Pale/medium gold. Developed, ripe nose, honeyed with ripe apple, sweet marzipan notes and minerals. Full bodied, rich and honeyed on the palate, ripe sweet fruit then crisp acidity carrying a good length finish with notes of spice and minerals. Very good, mature.
Weird initial aromas of medicine and mold blow off quickly to reveal a pure Savennieres. The aromas of beeswax, paraffin, vanillia, dill, and lavender carry the day, while the diamond-precise yet gentle acidity provides structure to the full, complete mouthfeel. Terrific presence at midpalate and finishes long, with a bit of rocky, gingery zing. 14.5% but drinks cool — no heat here. Gorgeous stuff.
Tremendous savennieres. Very aromatic, salty minerals with honey, quince, apple and straw. Full body, on the fat side but balanced with a long dry finish. A perfect example of what savennieres should be. Totally recommended.
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(Eric Morgat Savennières L'Enclos) A lemon gold hue. The nose is really entrancing, very open and harmonious, with aromas of straw, vanilla and lanolin, perhaps reflecting the oak in part, over a layer of golden fruits. The entry has a firm character, but it very quickly fans out to reveal an accessible, lively, vivacious and friendly weight of fruit, grippy vanilla tones and dried stone fruits, with a sweetly ripe but very dry nature. Soft, very slightly fat, but very well balanced, with well integrated acidity. So complete on the palate, deliciously ready to drink, with a real twist of grip on the finish. This is really an excellent example of the appellation. It may improve in bottle with time, but I think I would be tempted to just drink it now.