2009 Jacques Puffeney Savagnin Arbois

Community Tasting Notes (18) Avg Score: 91.3 points

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  4/19/2023 - acyso wrote: 93 Points

  Jura study (Chicago, IL): Very, very good. Drinks like a light Amontillado with all the bright things of the sherry, and none of the heavier, brown elements. Plenty of salinity and sotolon, lots of the curry leaf and spice qualities, but this is fresh-acid driven as opposed to the aged, brown flavours of sherry.

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  4/4/2017 - Burgundy Al wrote:

  Opened, tasted, and re-tasted over 6 hours. Very oxidative to start, seemingly completely like sherry, even with good acidity and concentration. Freshened up slightly with more air, retaining the density and energy. Still never exactly my style of wine.

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  8/20/2015 - Enfantterrible wrote: 90 Points

  ... And now for something completely different! Nose of sherry and pickle juice. Very saline in the mouth on first taste, really fills out nicely with air, adding almond, mineral and oil notes. Excellent with an assortment of starters, especially a salted sardine dish. Consumed over 1.5 hours, no volatility that some have mentioned

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  7/23/2015 - ccn wrote: 88 Points

  Strongly oxiditive character, much like a less complicated vin jaune. Those who like dry sherry will enjoy this wine, but the taste may be an acquired one for others. Fairly acidic. Better with food -- would be perfect in the same setting a dry amontillado would be -- with almonds, olives, etc.

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  3/1/2015 - KCBrian wrote: 89 Points

  As others have mentioned below this was very sherry like and minerally. I was turned off at first and most everyone at the table switched to another wine. After an hour it switched course and was actually a good match with the next course (cauliflower soup with scallop). So the experience ended on a positive note.

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View all 18 Community Tasting Notes

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