A relatively complex nose of lime, honey, rich apricot, flowers and star fruit. A richer body with slightly oxidized fruit, with a suggestion of oak (or chestnut?) barrel ageing. A very long and mineral finish. Worked really well (in place of a Chardonnay) with simple Mediterranean baked salmon (salt, black pepper, olive oil.)
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yellow apple and quince tasting somewhat flat. I was expecting to love this wine based on other vintages from Baumard, but this felt somewhat tired and out of balance. Still enjoyable, but maybe worth drinking sooner
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Yellow wine with a bright silver rim Delicate nose, but likely because it was just too cold, held for a while to warm up. Apple, pear, lemon, melon and peach, kind of a fruit salad. Also shows a funky, wool taste with hints of botrytis from a mushroom note. Dry, with diminished acidity. Slight bitter hint as well which really through me. I should have known what this is, all the signs point to Savennières, but I was lost...
Baumard makes a great wine, that being said I almost always prefer the slightly fresher style of most Vouvray
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$42 off the list at the Greenhouse Tavern in Cleveland. So good, we bought two bottles. Light gold in color with slightly greenish hue. It was served gold which was perfect drinking it on a hot night. The nose is very minerally with some herbal notes and a bit of oranges. On the palate, the minerals carry thru. Very faint citrus note. Deep and vibrant. These Chenins can last a long time but this one is drinking well right now. I wouldn't worry about it for a while. 12 may not have been a great vintage but this was certainly quite good.
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Very good. I usually roll my eyes when I see the terms "lemon curd" or "custard" in tasting notes, but this wine's unctuous texture and lemon and stone fruit flavors really invite their usage. The fruit is undepinned by a steely/stony minerality.
Like a good Riesling, this wine has perceptible heft without feeling heavy. I probably would have enjoyed it more a year or two ago: I am a big fan of racy acid in my whites, and by that standard this wine just flirts with flabbiness. It has just enough of a steely backbone to stay put together, but the acid is not completely put together.
This wine is still charming and worth drinking, and in fact I enjoy it very much. Right out of the fridge, these slight flaws are masked and the acid is dialed up a bit. I normally prefer drinking whites closer to cellar temp, but drink this on the colder side and it will treat you well.
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Pale yellow color with a bouquet and flavor that was decidedly musty. Many would say "wet straw," but without much honey, the other defining flavor of this grape, at least in the Old World. Nice acidity and balance but without nuance or depth or length. Quite disappointing and suggesting that yield won the day. Even so, it went well with a wonderful oxtail pho on the day after Thanksgiving, and I say thank you for the pho, but less thanks for the Chenin Blanc.
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Very pleasant and quaffable as a weeknight drinker; A fairly concentrated palate of stone fruits, lemon and honey, with bright acids on the finish; Not super complex but definitely tasty
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This wine came across as thin and disjointed. However not totally panning it as the food pairing was all wrong. Wonder if it needs some bottle time?
Update a year later and this wine is now full flavored with great acidity. Layers of unripe stone fruit with a hint of bitterness. Amazing what a year makes
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Pale yellow. Nose of green apple, ginger, and crushed rock. Green apple and a smokey minerality in the mouth. Zippy acidity. Spicy, waxy finish. Drink now.
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2/6/2021 - Winewhiskeyfood Likes this wine: 92 Points
Notes of a fresh rain fall (ozone) pear, homey and camomile!
Med body great acidity.
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6/8/2018 - Zoomin Z Likes this wine: 93 Points
A relatively complex nose of lime, honey, rich apricot, flowers and star fruit. A richer body with slightly oxidized fruit, with a suggestion of oak (or chestnut?) barrel ageing. A very long and mineral finish. Worked really well (in place of a Chardonnay) with simple Mediterranean baked salmon (salt, black pepper, olive oil.)
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3/13/2018 - Wallacmb wrote: 87 Points
yellow apple and quince tasting somewhat flat. I was expecting to love this wine based on other vintages from Baumard, but this felt somewhat tired and out of balance. Still enjoyable, but maybe worth drinking sooner
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11/5/2017 - ziavino wrote: 89 Points
Soft aromas and flavors of lemon and pineapple, with a touch of minerality. Medium acidity.
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8/5/2017 - kdubler wrote:
Blind Tasting in SLC: Tasted Blind
Yellow wine with a bright silver rim
Delicate nose, but likely because it was just too cold, held for a while to warm up.
Apple, pear, lemon, melon and peach, kind of a fruit salad. Also shows a funky, wool taste with hints of botrytis from a mushroom note. Dry, with diminished acidity. Slight bitter hint as well which really through me. I should have known what this is, all the signs point to Savennières, but I was lost...
Baumard makes a great wine, that being said I almost always prefer the slightly fresher style of most Vouvray
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6/15/2017 - Loren Sonkin wrote: 91 Points
$42 off the list at the Greenhouse Tavern in Cleveland. So good, we bought two bottles. Light gold in color with slightly greenish hue. It was served gold which was perfect drinking it on a hot night. The nose is very minerally with some herbal notes and a bit of oranges. On the palate, the minerals carry thru. Very faint citrus note. Deep and vibrant. These Chenins can last a long time but this one is drinking well right now. I wouldn't worry about it for a while. 12 may not have been a great vintage but this was certainly quite good.
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3/25/2017 - OregonLoafer wrote: 88 Points
Very good. I usually roll my eyes when I see the terms "lemon curd" or "custard" in tasting notes, but this wine's unctuous texture and lemon and stone fruit flavors really invite their usage. The fruit is undepinned by a steely/stony minerality.
Like a good Riesling, this wine has perceptible heft without feeling heavy. I probably would have enjoyed it more a year or two ago: I am a big fan of racy acid in my whites, and by that standard this wine just flirts with flabbiness. It has just enough of a steely backbone to stay put together, but the acid is not completely put together.
This wine is still charming and worth drinking, and in fact I enjoy it very much. Right out of the fridge, these slight flaws are masked and the acid is dialed up a bit. I normally prefer drinking whites closer to cellar temp, but drink this on the colder side and it will treat you well.
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11/25/2016 - tcosgriff Likes this wine: 87 Points
Pale yellow color with a bouquet and flavor that was decidedly musty. Many would say "wet straw," but without much honey, the other defining flavor of this grape, at least in the Old World. Nice acidity and balance but without nuance or depth or length. Quite disappointing and suggesting that yield won the day. Even so, it went well with a wonderful oxtail pho on the day after Thanksgiving, and I say thank you for the pho, but less thanks for the Chenin Blanc.
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10/23/2016 - tnt4242 Likes this wine: 93 Points
Vibrant tropical fruit complimented by slight steeliness. Fresh with great acidity. Yummmmm
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7/9/2016 - Grinner wrote: 90 Points
PHMG WAG: Tour de France 2016 (Chateau Lyon): Tropical notes and flowers dance around the apple core, all on a floor of rock / minerals. Nice texture and zip. Now-2017
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7/9/2016 - ashikoh Likes this wine: 86 Points
Light straw color with apple and cheese rind on the nose. Dry, light bodied, and energetic on the palate. Has been under screwcap enclosure.
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4/14/2016 - KSWinegeek Likes this wine: 88 Points
Green apple nose with mineral flavors and low acidity. Short finish.
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4/13/2016 - MrMoose Likes this wine: 90 Points
stone fruits along with lychee, guava notes & limey minerals....med finish- a great quaffer !
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4/5/2016 - eluebchow wrote: 88 Points
Very pleasant and quaffable as a weeknight drinker; A fairly concentrated palate of stone fruits, lemon and honey, with bright acids on the finish; Not super complex but definitely tasty
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12/12/2015 - lovanc@outlook.com wrote:
This wine came across as thin and disjointed. However not totally panning it as the food pairing was all wrong. Wonder if it needs some bottle time?
Update a year later and this wine is now full flavored with great acidity. Layers of unripe stone fruit with a hint of bitterness. Amazing what a year makes
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8/29/2015 - rlove wrote: 88 Points
Pale yellow. Nose of green apple, ginger, and crushed rock. Green apple and a smokey minerality in the mouth. Zippy acidity. Spicy, waxy finish. Drink now.
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7/10/2015 - rlove wrote: 89 Points
Nose of green apple and crushed stone with a subtle spiciness. Minerality, apple, and pear in the mouth. Great acidity. Drink now.
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