Nicolas Joly
Clos de la Coulée de Serrant Savennières Chenin Blanc
Very elegant, really outstanding. Taste and smell as Sauterne but not suite. Really incredible.
Very elegant, really outstanding. Taste and smell as Sauterne but not suite. Really incredible.
Dec 6th, 2018An iconic Chenin...Rich, intense and finessed with notes of pink grapefruit, honey cake and crushed rocks
An iconic Chenin...Rich, intense and finessed with notes of pink grapefruit, honey cake and crushed rocks
May 23rd, 2018Honey, I'm home. In your face with bees wax and faint acetone. Craving another decade in the bottle. Outstanding texture.
Honey, I'm home. In your face with bees wax and faint acetone. Craving another decade in the bottle. Outstanding texture.
Nov 26th, 2016Lovely now, and lovely later! Let it chill!
Lovely now, and lovely later! Let it chill!
Oct 11th, 2015layered, balanced, lingers, light toasty on the nose, great mid....really liked it...but spend
layered, balanced, lingers, light toasty on the nose, great mid....really liked it...but spend
Jul 27th, 2015Much more refined, and less oxidized and funky than the 2010 ... Which I kinda miss - oily
Much more refined, and less oxidized and funky than the 2010 ... Which I kinda miss - oily
Apr 30th, 2015Founder Sandhi Wines & Domaine de la Côte, Evening Lands Vineyards, Seven Springs & Maison l'Oree
Wow!!
Wow!!
Jun 29th, 2014Chenin ❤️‘ s botrytis
Unlike anything I’ve had nor was it what I was expecting. After the first sip (or the first pour), I had to set aside all previous experiences with Savienniéres. I mean—just look at that color.
Do not mistake the browning for oxidation (Nicolas Joly makes this distinction clear on the back label and on his website). The wine is developed, and there are oxidative notes, but the fruit flavors are still there, ripe and vibrant.
This is distilled essence of Chenin Blanc right here. Green apple, pear, apricot, beeswax, honey and almond. A dominant honey note but not sweet. White pepper and maybe a hint of ginger. That lanolin note hasn’t completely disappeared, but takes a back seat. Imagine a dry Sauternes…
Nicolas Joly recommends decanting and drinking over several nights. I skipped the first part of that recommendation and am working on the second this week.
Ordinarily, I’m not sure Joly would approve of my choice of “glassware,” but under the circumstances (birthday + oysters + a perfect afternoon watching the ocean mist rolling in over Tomales Bay) I have to imagine he’d be 100% on board.
Not bad for an 882nd consecutive vintage!
Chenin ❤️‘ s botrytis
Unlike anything I’ve had nor was it what I was expecting. After the first sip (or the first pour), I had to set aside all previous experiences with Savienniéres. I mean—just look at that color.
Do not mistake the browning for oxidation (Nicolas Joly makes this distinction clear on the back label and on his website). The wine is developed, and there are oxidative notes, but the fruit flavors are still there, ripe and vibrant.
This is distilled essence of Chenin Blanc right here. Green apple, pear, apricot, beeswax, honey and almond. A dominant honey note but not sweet. White pepper and maybe a hint of ginger. That lanolin note hasn’t completely disappeared, but takes a back seat. Imagine a dry Sauternes…
Nicolas Joly recommends decanting and drinking over several nights. I skipped the first part of that recommendation and am working on the second this week.
Ordinarily, I’m not sure Joly would approve of my choice of “glassware,” but under the circumstances (birthday + oysters + a perfect afternoon watching the ocean mist rolling in over Tomales Bay) I have to imagine he’d be 100% on board.
Not bad for an 882nd consecutive vintage!
Wine Director Hotel Delmano
2012. A little sweeter than I expected. Lightly oxidative like a half eaten apple left out for a day or two. But at least no worm inside. With Joly you never know...every vintage with him is an adventure.
2012. A little sweeter than I expected. Lightly oxidative like a half eaten apple left out for a day or two. But at least no worm inside. With Joly you never know...every vintage with him is an adventure.
Feb 22nd, 2016