Sadly faulted, so I won’t rate. Overly oxidized, even though that’s the what to expect of this wine it just wasn’t in the wheelhouse of correctness. Baked apple pie on the nose but only a hint of that honey quality on the palate with a bit of VA. No primary fruit to speak of. Sad night missing out on this one.
Sadly faulted, so I won’t rate. Overly oxidized, even though that’s the what to expect of this wine it just wasn’t in the wheelhouse of correctness. Baked apple pie on the nose but only a hint of that honey quality on the palate with a bit of VA. No primary fruit to speak of. Sad night missing out on this one.
Dec 17th, 2019
It's Christmas eve and here in Poland it's a big deal, even bigger than tomorrow actually. It's called wigilia and the big lunch/dinner starts around nightfall (3 PM currently). Traditions dictate that you don't eat meat but fish and winter vegetables (cabbage and potatoes mostly). The star of the show is carp in many different type of serving : fried, in sauce, served cold in gelée... We start eating at 3 pm and get up whenever nobody can eat another bite any more. Usually half of the food remains. Oh and needless to say, the go to drink to go along is wódka, or vodka, drank cold, in small shot glasses, straight down.
Of course I had to bring something special to add to local traditions and this time I went with this one.
The nose is made of honey and baked apples, and saffron. It's a powerful chenin nose, brought to a level I had never encountered. The palate is extremely dry and focused, with a great acid drive, some honey and apple notes all along, a great width, some nice matter and almost a sauternes like mouthfeel, without sugar. The finish is long, fresh and lasts for ever. This is chenin at its best and I heard this was one of the lesser vintages of this. I can't wait to open my 2015 bottle which is quietly waiting for the right moment to be popped open . Great stuff!
It's Christmas eve and here in Poland it's a big deal, even bigger than tomorrow actually. It's called wigilia and the big lunch/dinner starts around nightfall (3 PM currently). Traditions dictate that you don't eat meat but fish and winter vegetables (cabbage and potatoes mostly). The star of the show is carp in many different type of serving : fried, in sauce, served cold in gelée... We start eating at 3 pm and get up whenever nobody can eat another bite any more. Usually half of the food remains. Oh and needless to say, the go to drink to go along is wódka, or vodka, drank cold, in small shot glasses, straight down.
Of course I had to bring something special to add to local traditions and this time I went with this one.
The nose is made of honey and baked apples, and saffron. It's a powerful chenin nose, brought to a level I had never encountered. The palate is extremely dry and focused, with a great acid drive, some honey and apple notes all along, a great width, some nice matter and almost a sauternes like mouthfeel, without sugar. The finish is long, fresh and lasts for ever. This is chenin at its best and I heard this was one of the lesser vintages of this. I can't wait to open my 2015 bottle which is quietly waiting for the right moment to be popped open . Great stuff!
Dec 24th, 2022
Still mah favourite wine of all the wines. Though unexpectely heavy, strong n almost oxidated today. Still honey, saffron, lavender n peach. Lovit!
Still mah favourite wine of all the wines. Though unexpectely heavy, strong n almost oxidated today. Still honey, saffron, lavender n peach. Lovit!
Nov 12th, 2019
Savennières, Anjou-Saumur, Loire Valley, France
