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The best Pouilly-Fumé I've ever tasted—the 2007 Silex was indeed a special bottle, the last vintage Dagueneau crafted before a crash in an ultralight plane cut his life and career short. Full and nuanced without being weighty, ever changing and evolving in the glass. Lemon curd, apple blossom, dried honey, and dried apricots. In the mouth the profile is reminiscent of a still Champagne, with toast and and lees comingling with candied pink grapefruit, dried thyme and a flourish of smoky minerality on the finish.
The best Pouilly-Fumé I've ever tasted—the 2007 Silex was indeed a special bottle, the last vintage Dagueneau crafted before a crash in an ultralight plane cut his life and career short. Full and nuanced without being weighty, ever changing and evolving in the glass. Lemon curd, apple blossom, dried honey, and dried apricots. In the mouth the profile is reminiscent of a still Champagne, with toast and and lees comingling with candied pink grapefruit, dried thyme and a flourish of smoky minerality on the finish.
From Mag. At first citrus notes all over the place. After some time in the decanter you get cold smoke, mixed herbs, yellow stone fruit and just a hint of fresh green grass. The acidity is very high but nowhere too sharp. Salty, medium body, tension, good finish. Can easily age for another 10 years if you consider the format. But not as good as the 2004 I've had some time ago.
From Mag. At first citrus notes all over the place. After some time in the decanter you get cold smoke, mixed herbs, yellow stone fruit and just a hint of fresh green grass. The acidity is very high but nowhere too sharp. Salty, medium body, tension, good finish. Can easily age for another 10 years if you consider the format. But not as good as the 2004 I've had some time ago.
Absolutely fantastic bottle, too bad the coravin I had used to preserve it, totally ruined the remaining 1/2 bottle I was saving, since the small pour I drew out with coravin was oxidized. And to note: the "coravined" bottle was in my cellar, laying down, at 55 degrees. I had last used the Coravin on this bottle about 18 months ago (June 2014) and the wine appeared fine then...not son much now, too bad, and not the first time I have had bad outcomes using the coravin apparatus.
Absolutely fantastic bottle, too bad the coravin I had used to preserve it, totally ruined the remaining 1/2 bottle I was saving, since the small pour I drew out with coravin was oxidized. And to note: the "coravined" bottle was in my cellar, laying down, at 55 degrees. I had last used the Coravin on this bottle about 18 months ago (June 2014) and the wine appeared fine then...not son much now, too bad, and not the first time I have had bad outcomes using the coravin apparatus.
Pouilly-Fumé, Central Vineyards, Loire Valley, France
