2007 Domaine des Baumard Savennières Trie Spéciale

Community Tasting Notes (30) Avg Score: 90.2 points

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  10/7/2020 - chatters wrote:

  First Wednesday Wine Club (Napoli in Bocca, Haberfield): Served blind.
  Apple, sweet spice, a little ginger, melon, juicy acid but quite fat and waxy on the palate as well with alcohol warmth on the finish and a touch of bitterness.
  I guessed Pinot Gris from Alsace (oops - Savenniere proves to be my weak spot again)

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  1/7/2020 - vintage_whine wrote:

  loads of botrytis, and very ripe almost tropical fruit. though no oak, it certainly is billowy and marshmellow-like. though its very primary, the moderate acidity and elevated alcohol encourages me to drink up

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  5/21/2018 - drwine2001 wrote:

  Screw cap and has held up very well. Medium yellow with a green tinge. Lemon and lanolin aromas. Spectacular, carressing feel without being heavy at all and with excellent acidity. As I often find in Savennières, the flavors are difficult to describe with no discrete fruit elements. There is soil, but there is no dirt or overt funk that you sometimes find in other wines from the appellation. More textural and long than anything else. I really enjoyed this bottle.
  
  Two nights later, had retained its freshness and now showing more pear along with the waxiness and earth.

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  3/1/2018 - timewithwine wrote:

  What an incredible wine! Rich, multilayered, superbly balanced with an incredibly long lived finish. Where to begin (or end) with flavor descriptors: lime, honey, tangerine, lanolin, pear, anice, and mineral perfectly complimenting each other. Deft acidity makes for a sublime frame from which the fruit firmly hangs round and dripping with juice. 13.5% alc. With shrimp stew. Highly Recommended.

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  8/29/2016 - thomaskeil wrote: 91 Points

  Interesting evolution as this continues to develop. Quite 'brassy' now as evident fruit weight on palate is not as matched to the overt fruit aromas 3 years ago, yet the mineral and slight oxidation are more evident. Warming and being open to air helped bring the fruit forward, so I think a decant is in order as this transitions from youth to its next stage. Great with food.

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