Loire Valley, France

Reviews

• Wine Spectator 91 pts:  "This is still tight, but shows piercing intensity to the lime, mineral, quince and pear flavors. The long, stony finish really reverberates. Could use a little time. Drink now through 2011." (5/31/07)
• Jacqueline Friedrich in A Wine and Food Guide to the Loire: …describes young Savennières as “the ultimate dry Chenin Blanc” and “the most cerebral wine in the world”.  (Wine geeks and industry professionals globally agree.)

PWC Staff Notes

• Out-of-the-park outstanding. No oak. The ultimate in purity and concentration. Completely dry, this wine caresses the palate with layer after layer of flavor, evolving in front of your nose in the glass.
• Cool climate and volcanic schist are the foundation, the beginnings of this wine. So unmistakable, with wet stone minerality/chamomile/beeswax aromas and flavors, confirmed by a creamy yet racy mouthfeel… this is the essence of Loire Valley Chenin.

• Enormous personality, with flavors of terrific depth and a dry finish. Maintains a smooth texture with a strong limelike acidity that keeps it clenched and bracing.

Inside Info

• Florent Baumard is one of the world's best winemakers; most don't know him because he produces Chenin Blanc (an underappreciated varietal) from the Loire Valley, (an all-too-often overlooked region). Faits attention, mes amis! Baumard est arrivé!
• The stony vineyards lie on slopes of slate/sandstone and must be worked by hand, as they are too steep for machinery.
• Low yields ensure quality and concentration of flavor. No chemicals are used on this property. Unlike the other great Chenin Blanc wines of the Loire, the impression of Savennières is not of fruit, but of mineral-rich soil.
• Only 5000 cases made.

Food Pairing

• There are many ways to approach this charismatic wine. If you are new to Savennieres, perhaps alone… to meet this wine of bold character and gentle demeanor.
• While reflecting, you may find yourself getting hungry. From the ordinary to the extraordinary, this wine turns any night into an occasion.
• Striped bass with beurre blanc, roast duck or goose, sautéed sweetbreads, or shrimp marinated in a yogurt yellow curry and grilled.  
• Older, more delicate Savennières may be best appreciated by themselves, as an aperitif.

750 ml