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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!
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.
2012. A little sweeter than I expected. Lightly oxidative like a half eaten apple left out for a day or two. But at least no worm inside. With Joly you never know...every vintage with him is an adventure.
2012. A little sweeter than I expected. Lightly oxidative like a half eaten apple left out for a day or two. But at least no worm inside. With Joly you never know...every vintage with him is an adventure.
Savennières, Anjou-Saumur, Loire Valley, France
