Vintage 2015 | The terroir dominates, this wine smells - almost stinks - of flint, soooo much minerality it pushes the character back of the Chenin Blanc. But I do not mind. A little, very little, touch of sweetness on the beginning of the tongue, very vibrant and expressive acids. The more I tasted the more I liked the wine. Paired with Dim Sun and Cantonese style Halibut with sugarsnaps. Lovely! — 9 days ago
Vintage 1989 | 🤩 | Chenin Blanc par excellence with honey, apricot, hints of tobacco, minerality. Awesome balance with vibrant acidity, I think this wine can age ten, twenty years móre effortless. Dreamwine. | with Terrine Foie Gras | at restaurant Cas Pikaar Hilvarenbeek — 14 days ago
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! — 4 days ago
100 days of skin contact sounds almost biblical, but it hits the Goldilock’s “just right” spot just right when it comes to orange wine—in this case Sauvignon Blanc.
Mango, mandarin orange, grapefruit pith, saffron and tumeric with a real salinity - and touch of volcanic earth (pine mountain soils) - on the nose and finish.
When I visited the winery (based in east Oakland), Brett mentioned that a couple of months into the maceration “experiment” the ferment started smelling really funky, but then once day 90 arrived the really funky stuff faded and the wine got pretty. I’d agree; this is a really pretty, very distinctive and texturally exciting wine. — 16 days ago
Looks like grapefruit juice in the glass. Smells of seashore and pomelo. Palate is lovely and complex. Tart limes, sea brine, some wood, a hint of tropical fruits, more citrus flavors, grass/hay component. It lingers on my palate with an almost nuttiness. I really enjoy this. It reminds me of some scholium project wines I’ve had in the past. — 5 days ago
It has been a long time since I have had this wine! Crisp acidity, white flowers especially on the finish, grapefruit, apples, lemon, apricots a hint of creaminess on midpalate. Exactly what I was looking for on a humid evening! 14.5 alc. Is hiding in there! 🤔 — 9 days ago