Doug Powers

8.9

Aged dry Chenin Blanc from Baumard, the “Trie Speciale”, which is always dynamite if consumed 7-12 years from vintage, this bottle is JUST a little older, honeyed aromas and flavors, still alive, but would of course be better if it was sweeter, amazing how long these wines will last, though, even if not optimum!! — 17 days ago

with Jim

romo

9.1

In 750. Friendly with cheese and citrus pie. 🥧 — 6 months ago

Richard Portes

9.4

17.5. Savennieres doesn’t get much better. This has more acidity than the usual Baumard or Joly, but lots of fruit, v long. Could hold 5+ years. — 7 years ago

Max Reichwage

9.3

Chenin NV solera, 15 vintages, off dry, like a confused vouvray, super — 9 years ago

Liz Vicharelli

9.1

Delicious, dry and refreshing! — 10 years ago

Nick Liang

9.3

Barely ready to drink with impeccable balance of fruit, residual and acidity. Will develop into something significant! — 11 years ago

Michael Phillips

9.4

2006 nectar ambrosia peaches and apricots. Luscious wine. — 11 years ago

Lyn Farmer

9.5

Textbook Savennières - chiseled, crisp acidity still in evidence, lemon, apple, pear, quince, hay, peach, almond and honey. Still stunningly fresh and mouth filling. Dry but thickly textured. Glorious at nearly 30 years of age. — 19 days ago

Doug Powers

9.1

This has continued to age effortlessly, effectively “dry” Chenin Blanc, finished in screwcap, at age 17, neither the color, aromatics or palate impression suggest anything older than 7-10 years, should continue to age well!!
— 5 months ago

with Jim and

Sharon B

9.0

Hopefully this will open up after time. This is light bodied and I really like a more full bodied wine. My brother gave this to me, he loves his French wine! — 6 years ago

Aaron Tan

9.0

That age has certainly paid off. Silky sweetness, heaps of bot and floral characters on the nose, apples and peaches in the palate with a burnt bitter mid, mineral, robust acidic backbone. It's no wonder it was paired with Brae's iconic parsnip and apple dessert. — 9 years ago

Bill Ward

9.4

Sublime, as per usual. A 2009 that's right in the zone. Yum. — 10 years ago

Ki Punwar

Owner, California Wine Republic

9.2

Light on its feet, drinkable and so pleasant — 11 years ago

Rick Baumgarten

8.9

Unfortunately compared to a Baumard Tries Speciale 2010 but still quite good. — 11 years ago

Joe Christenson

9.0

Floral, nice mousse, stone fruit, pear, minerals, and a hint of guava. — a month ago

Austin Hohnke

9.2

Honeyed with silky feathers of stone fruit. Not at all heavy or cloying. Went great with La Tur cheese and yuzu marmalade. — 4 months ago

Peter van den Besselaar

8.9

Vintage 2021 | saline Chenin Blanc — 2 years ago

Tom Kobylarz

9.4

100% Chenin Blanc. The nose is pure and fresh Chenin: the lanolin calling card is there, with loads of fresh green apple and pear, meyer lemon and its citrus florals, and a clear transfusion of minerality. The palate was med/med+ in body with med+ down the line for acidity, flavor density, and length. The minerality really comes through on the mid-palate and finish as this and the acidity are the core of this wine’s energy that light up the fruit and florals on gorgeous display.

A remarkable effort for the first vintage of this new vigneron. Drink now or hold 5-8 years. It could go more so I am being conservative since there is no track record. #CHENINCHENINCHENIN

This was tasted the other day in a Loire Chenin lineup of some of the greats from Chidaine, Huet, Belliviere and Baumard.

About the Wine & Winemaker
In the cellar, Olivier's goal is to reduce the number of filters between the fruit and the wine. Once the Chenin is pressed on an old vertical press, fermentations start spontaneously on wild yeasts and in fiberglass tanks. Once the fermentation is ready, the must is transferred to neutral barrels by gravity and left untouched for 12 months until racking and bottling.

After visiting several vineyards, Olivier was able to take up parcels ideally located on the hill of Montbenault, on the edge of the plot of Richard Leroy. It is also Richard who testifies to the colossal work that Olivier Lejeune undertook to give back life to vineyards that were almost fallow. 1 year of pick, manual weeding, pulling ... but the result is there.

“Poiesis” comes from the same Greek root as the word “poesy”. Poesy is the the art or composition of poetry while Poiesis is the activity through which a person brings something into being that did not exist before. These concepts are at the heart of Clos des Plantes. — 7 years ago

Mike Evans

9.2

This is the Saumur Blanc. Subtle, nuanced, and seamless, with a little toasted macadamia nut from the age, a touch of fresh basil, and a dash of lanolin accenting chalk and baked green apple. It's drinking remarkably well right now, and made the 1997 Baumard Trie Speciale seem a little clunky in comparison. — 11 years ago

Neil Schlecht

9.0

Lunchtime fireside wine. Yum. — 12 years ago