Vintage 2010 / Tasted my last bottle of this Chenin Blanc four years ago... no signs of aging, amazingly fresh, vivid and charming. This ‘tendre’ has some wood-ripening. Beautiful smell of jasmin and vanilla. Perfect harmony and many many years to go. I love it. / Paired with a ‘Brabants worstenbroodje’ a regional specialty, a saucage bun. — 6 days ago
Took a chance on this unusual red from Loire: unique varietal composition & bottle format, but delicious nonetheless! Fairly dark inky richly extracted w/concentrated aromas of red fruit literally up & down the spectrum: tart cherry, cranberry, ripe bing cherry (and sour cherry), some raspberry couli all mingled with white pepper, clay & subtle vein of minerality. I found it very complex & engaging if a bit disjointed when looking at interplay of acidity & tannins... — 7 days ago
Pineau d’Aunis is cultish now, finding its way into any situation that has previously worked for Gamay, Valdiguie, Grolleau, or Pinot Noir. Glowing shade of cranberry and a little bit murky with gorgeous aromatics. Perfumed Palo Santo incensed with dark red cherries, spruce, pine, menthol, and cinnamon. The texture has a little weight, plenty of minerals, and pyrazine from some stem inclusion.
And I love the end - pine and iodine and red candied cherry. — 19 days ago
Quite sweet, but I’m enjoying it. Almost to Riesling sweetness territory, but there’s enough interesting petrol notes and acidity to balance it out. Golden Apple, tart pear, stone fruit. Fantastic with the Chicken Thigh + caramelized onion/cinnamon/cardamom basmati rice recipe from Ottolenghi and Tamimi’s Jerusalem cookbook. — 13 days ago
Vintage 2011 / Chenin Blanc Par Excellence. From a lesser known AOC in Anjou/Loire next to Coteaux du Layon. This is só gorgeous. Gold colour. Smells like honey, Turkish Fruit, apricot. Beautiful lively sweetness on the tongue. Perfect aperitive for Sunday lunch. Paired with Duck liver paté. — 19 days ago