Concentrated and bold. Almost overpowering. Better the second day- a bit calmer. Overall and impressive wine but needs bold food pairing. — 10 days ago
Recommended by Union Square Wines, which is a nice looking shop, but definitely a bit overpriced and the traditional type of wine shop where their natural wine section is 4 bottles big and they love their tradition and pretension. Not opposed to it, just think it’s a blue ocean, why not be open to all possibilities of what something can be?
Long as it tastes good...
In any case, this was recommended to me as the traditional example of Chenin Blanc so decided to up the ante a bit and go for it.
Straw color. Champagne mangoes, slight thyme, orange blossom, and subtle jasmine.
Well-balanced. Simple in its structure, but being a writer I know when something seems simple, it takes a great amount of precision to achieve that nonchalant exceptionalism. Graceful, may be a better word.
Brioche, honeyed pecans, and a bit of tropical fruit and stone fruit. Light to medium acidity. It’s pleasant. Like laying in a hammock on a Monday night. — 12 days ago
Jean-Claude Pichot’s family is one of the oldest in Vouvray, with origins dating back to 1739. 100% Chenin Blanc, with aromas of fresh tropical fruits, blossom and honey nuts. On the palate peach, pineapple and melon with lime citrus, vivid acidity, good balance with a touch of sweetness on the medium finish. Nice! — 6 days ago
Popcorn, toasted sesame, candied lemon, and brine. Beautiful balance. — 14 days ago
Tonights wine I have opened is the 2019 Catherine Marshall Sauvignon Blanc Elgin Valley, South Africa.
The nose has beautiful aromatics with abundance of grapefruit, peach, nectarine, green bell pepper, herbs, grass and minerals.
On the palate the is lime, grapefruit, white peach, bell pepper, basil, jalapeño, grass and minerals.
This wine is medium bodied that is rich and mouth filling and medium to medium + acidity with a long crisp clean citrus finish. I hope everyone's weekend is going well? Please continue being safe and healthy. Nostrovia! 🥂🥂🥂🥂 — 7 days ago
Classy stuff! Bone dry, reticent aroma, but med-full bodied texture and long, raspy, lingering finish. Reminds me of high end Alsatian Pinot Blanc and perfect foil for French/Viet Namese Fusion. Such a pure pleasure. Willamette whites are coming into their own and really rock in’! — 2 days ago
Haven’t had such a pleasurable Sauvignon Blanc in a long time. Rich in flavor, yet light on the palate. Some tropical fruit notes are there but it’s basically taking a quality SB and stretching those characteristics further in, still managing to keep it in balance. — 3 days ago
Newish vintage, 600 cases produced. 94/6 blend of Grenache Blanc and Roussanne from three vineyards: Boushey (81% GB), Weather Eye (13% GB), Olsen (6% R). Pale yellow white, excellent clarity. Floral, vanilla and mild aldehydic barnyard aromas. Guava, lactic flavors, tropical fruit finish (banana then coconut? But this ain’t no Piña colada). Lingering cherry and heavy (skin and seed) tannic aftertaste . This is either serious experimental winemaking, or ultra craft-focused ‘blanc de noir’, or is this just their iteration of a pale “orange” wine? Massive tannins for a “white” wine. Not a wine for the faint of heart. Dry, just enough acidity, fruity but still pondering this one... The trop fruit flavors backed off, with cherry and other red fruit and Grenache character flavors emerging after 30-60 minutes. Tannins also softened somewhat, with patience — 7 days ago
Yellow-white, excellent clarity. White floral and citrus peel aromas; later, black pepper emerges. Creamy, tart lemon citric flavor, white pepper and lemon peel finish. Dry, bone dry, but fruity. Looks like a white wine, tastes like Grenache blanc de noir... With time, cherry and candied orange flavors emerge — 2 days ago
Vintage 2009 | My Friday starter of the weekend is the ‘Coteaux du Layon’ of the renown De Fesles. Beautiful Chenin Blanc with honey impressions, pear, great balance. It is seductive when young, but after ten years it gets só luscious. A treat. | paired with ground liver pate — a day ago