Tasting with Florent Baumard (Chicago, IL): The nose on this one had a very strong black tea component, but a bit less of the fruit and spice on the '08. This is also sweeter and less acidic than the '08. A bit dialed down, this doesn't have quite the same freshness, but shows off its botrytis much more prominently.
I served this in my wine course. Nose of ginger and mango. Long spicy finish. Is that heat on the finish? I wouldn't have expected it at 12% abv. Interestingly, this did not show well at all next to a Hexamer Beerenauslese and a Huet vouvray (constance). It was striking how much more like a Sauternes the Baumard seemed (alcohol and spice to balance the sweetness rather than acidity to balance the sweetness) as compared to the Hexamer and the Huet.
Flight 5, Loire, Wine 7 (blind): The wine was medium- to dark golden in colour and offered quince, pineapple, pear and honey on the nose. On the palate the wine was sweet but fresh, and salty, with quince, pineapple, pear and honey flavours, paired with medium-plus acidity and incredible length. The full-bodied, well-structured wine was ready to drink and will continue to drink well for many years. Quite a treat. Good QPR. Great wine!
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(Domaine des Baumard Quarts de Chaume) Wow - I know there is some controversy surrounding the Baumard domaine at present, with particular reference to the Quarts de Chaume appellation, but this is undisputedly an impressive aromatic profile. It has the quincy depth of many a cuvée, with a fine sense of grainy substance, but this intertwines with fresher notes reminiscent of a floral spring meadow, and golden-ripe berries coated with the thinnest and most elegant seam of caramel. Cryo-extracted or not, this is appealing. The palate does not disappoint, showing the same elegantly proportioned sweet and honeyed fruit intertwined with fine acidity and a light mineral seam. This is really very good wine, with a very good mineral crunch on the finish. Delicious. Residual sugar 170 g/l, alcohol 12%.
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