Wow, amazing. Waxy fruit and a bit of green peaches. Then I start tang on the tongue that almost feels like bubbles but isn’t. Juicy acidity, and lots of unique flavors ranging from lychee to Chamoy and everything in between. ￼ — 8 months ago
This white wine is five years old now and is showing some wonderful signs of its age. The fruitiness of its youth is becoming more complex and savory. Aromas of wet sidewalk, citrus and salinity come forward on the nose, while the palate is driven by minerals and earth. Muscadet wines are universally thought to be good pairings with oysters, shellfish or any sort of seafood, and this is certainly no exception. — a year ago
I have scant experience with Loire Chenin Blanc, but having heard such incredible things about Jacky Blot, who sadly passed away in May this year, I have been eager to try his wines. I love South African Chenin, so I suppose that was my benchmark while trying this.
What a tremendous wine this is. From a single vineyard in Vouvray (but raised in Montlouis), it opens up almost immediately but benefits from decanting, with exuberant aromas of lime, melon, orange marmalade, burnt butter (odd, with no malo fermentation), truly a wine you can happily sniff for ages! But there’s something sweet in there, and it entices you for a sip. It’s that marmalade again, forthright on the palate, a fleck of sweet ripeness amidst an acid-driven palate that’s utterly engrossing and really quite elegant in spite of the obvious power. It finishes very long. This is brilliant stuff. Minerality is important to Jacky Blot, but he notes how minerality on its own “makes the wine hard to drink. The slowness of fermentation gives fatness and roundness to the wine, and the long fermentation is like a permanent battonage”. And on malolactic fermentation, which he avoids, Blot notes how malic acid “is the spinal column of the wine, giving structure, adding relief and vibrancy to the wine, whereas weight and body, roundness and flesh are coming from old vines, restricted yields, ripe grapes and the long fermentation.” Minerality and acidity provide a colossal backbone for this powerful wine.
Enjoyed with scallop & samphire pasta; soundtracked by Lonnie Liston Smith’s ‘A Garden of Peace’. — 4 months ago
Big bold oxidative chenin. More lanolin and vanilla than bruised apple, creamy mouthfeel without losing focus. Plenty of tipicity. ready to drink — 9 months ago
€ 29 wijnboer Samoens — 2 years ago
Raspberry yogurt and honeysuckle on the nose. Creamy bubbles, green apple, pear, orange peel. — 6 months ago
Bruised apple, peach, hint of nuttiness, lemon. — 10 months ago