We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Magical elixir-level stuff. I was actually shocked at how beautiful this was when I opened the bottle, even compared to the previous three I’ve enjoyed over the years. Sometimes you catch a great bottle of a great wine at just the right time, I guess.
The nose has just-mashed apples, honey, acacia, pressed yellow flowers, raspberries, and about a dozen different florals I can’t even begin to identify. Yellow raspberry coulis on the palate. Palate is close to perfection- satiny, seductive and ever so slightly sweet. Pairing with lobster was real serendipity, but I imagine you could just ogle over this on its own too. Saddened only that this is my last bottle.
Magical elixir-level stuff. I was actually shocked at how beautiful this was when I opened the bottle, even compared to the previous three I’ve enjoyed over the years. Sometimes you catch a great bottle of a great wine at just the right time, I guess.
The nose has just-mashed apples, honey, acacia, pressed yellow flowers, raspberries, and about a dozen different florals I can’t even begin to identify. Yellow raspberry coulis on the palate. Palate is close to perfection- satiny, seductive and ever so slightly sweet. Pairing with lobster was real serendipity, but I imagine you could just ogle over this on its own too. Saddened only that this is my last bottle.
Very pretty Vouvray from the cellar. Not massive and probably a little past its prime but still drinking really nicely... high tone perfume, honeyed, confectionary and granitic. A bit oxidized but this marries nicely with the bit of residual sugar, the silky texture and firm acidity of the Loire Chennin.
Very pretty Vouvray from the cellar. Not massive and probably a little past its prime but still drinking really nicely... high tone perfume, honeyed, confectionary and granitic. A bit oxidized but this marries nicely with the bit of residual sugar, the silky texture and firm acidity of the Loire Chennin.
Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits
9.2
6 hours deep into a thanksgiving debate on the importance of natural wine, trump, sulfites, norm macdonald, and why vouvray always smells like peanut brittle.
6 hours deep into a thanksgiving debate on the importance of natural wine, trump, sulfites, norm macdonald, and why vouvray always smells like peanut brittle.
I decided that lunch with family at a terrific restaurant was a fitting setting for my last bottle of 1997 Pinon Vouvray Cuvée Tradition, a wine that has seen so many family celebrations through the years, and it again performed admirably. This bottle is probably a little past peak, showing a little oxidation, but Chenin handles a little oxidation pretty well as the honeyed stone fruit and minerals seem to absorb it. With the sec tendre sweetness and still lively acidity, it is made for food, and paired brilliantly with a range of inventive and delicious dishes focused on seafood and vegetables, though it worked with a raw beef dish just as well. The wine may be gone, but the memories of it will last for a long time.
I decided that lunch with family at a terrific restaurant was a fitting setting for my last bottle of 1997 Pinon Vouvray Cuvée Tradition, a wine that has seen so many family celebrations through the years, and it again performed admirably. This bottle is probably a little past peak, showing a little oxidation, but Chenin handles a little oxidation pretty well as the honeyed stone fruit and minerals seem to absorb it. With the sec tendre sweetness and still lively acidity, it is made for food, and paired brilliantly with a range of inventive and delicious dishes focused on seafood and vegetables, though it worked with a raw beef dish just as well. The wine may be gone, but the memories of it will last for a long time.
Vouvray, Touraine, Loire Valley, France
