• vintage_whine wrote:

    May 3, 2019 - Stunning wine that improved over 12 hours. textural, with fantastic tannin structure, honey, mineral amber and sandalwood. none of the frivolous golden raisins or white blossoms of vouvray, this is powerful chenin, in the hands of a master

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  • Andrewbdc wrote: 88 points

    November 3, 2017 - Clear, pale gold in colour.
    Clean nose, pronounced aromas of baked yellow orchard fruits (apple, pear, quince), oak (vanilla, smoke), wet wool, honey, walnuts. The wine is fully developed.
    The palate is dry with high acidity, medium (+) alcohol (14%), full body, pronounced flavours similar to the nose, with quince dominating, medium (+) finish.
    The wine is very good quality, but I suspect will be too much an oxidative style for many palates. It is fully developed and should be drunk now, it is not suitable for further ageing. Personally I love this but it is probably an acquired taste. This is why I've marked it down a bit compared to other vintages I've had of this wine.

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  • JoshandAnnaWine wrote:

    July 2, 2016 - Unfortunately, it's over the hill. Good honey but very strong oxidation. Aroma aldehydes

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  • BCharlieG Likes this wine: 92 points

    December 16, 2013 - I have a personal crush on this wine as it’s all umami-like in my mouth. Little hot on the nose but outstanding elements of Meyer lemon, under-ripe honeydew, tart cumquat and screams of wet wool and lanolin. Bruised apple and bruised pear, honey and I love that combination with the wet wool from chenin blanc. Touch of roundness on the finish (slightly sweet – maybe a little residual sugar) but still a very much 100% dry wine. Drank this along side Dijon roasted chicken and acid profile (high) cut right through. Delicious. Will find more of this.

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  • Beerzebub Likes this wine:

    February 10, 2013 - Quite nice. Bright sweet & sour kumquat meets some deftly integrated custardy oak. Good intensity of flavor. Richly textured but also bright and refreshing. Just barely off dry, with excellent acidity. Some salinity, and a savory element. Good depth and complexity, good length, tasty stuff.

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  • isaacjamesbaker wrote: 91 points

    December 29, 2012 - This is such a great chenin blanc. Aromas of honey, pear, white flowers and a chalky aspect. Huge acid and a ton of minerals. So much verve and bracing minerals. Third bottle, probably the best.

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  • isaacjamesbaker wrote: 90 points

    October 13, 2012 - A year since I last tasted this wine. Aromas of whipped honey, pear and a mix of white flowers. The palate shows a lot of acid and minerals, but it’s kept in balance by generous fruit. This is a big wine that will mature nicely for at least a decade. It has a lot of complexity, bracing minerals and fresh acid. In my textbook, this is Savennieres.

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  • salil wrote:

    April 28, 2012 - Quite strange; dominated by oxidative and nutty elements with the fruit coming across rather ripe with a slightly dried character. Not my style.

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  • isaacjamesbaker wrote: 91 points

    December 17, 2011 - Friday Night Blind Tasting (Weygandt Wines - Washington, D.C.): Golden color. Aromas of apple, wax and hazelnut. Pulpy pear fruit on the palate, with nuts and golden raisins. The acid is intense, which keeps it balanced. I could tell this wine had some oak, which I don't find too much in Savennieres, but I still guessed it as a Loire chenin blanc. This is my first time with Morgat, and I've never heard about this producer before. But this style of zingy acid and minerality, combined with dried fruit and some nutty oak is really working for me. Absolutely delicious, and I think this would improve with a while in the bottle.

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  • manonthemoon wrote: 89 points

    December 16, 2011 - Tasted blind
    N green apple, wax, petrol, spice
    P lemon, petrol, little cream, some spice, wax
    F Above average in length and good acidity
    Really enjoyed this

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