Definitely worth a stop if you’re in the North End but they also ship. Instead, he offers lots of enticing wines from small Italian growers as well as some great domaines and estates in the Loire, Burgundy, Jura, Germany and the Left Coast. However, the state is one of the hardest for retailers to ship wine into. Waltham, MA.

mean really - Burgundy, the Loire, Sherry, Champagne.what's not to love? This past month I bought two wines that are new to me and both, I must say, were excellent wines, things I would definitely buy again. There is ripe fruit - spiced pear and apple, there is a definite mineral sensation, and the finish is long and pleasingly bitter.

It's not just an aesthetic issue—the sediment can be bitter, and its presence definitely changes the flavors of the wine. That is to say, I generally don't decant old Red Burgundy, I pour carefully from the bottle instead. Wines, especially red Burgundy, can change color in the glass. In my case, not very often. generally don't.

loved this wine too, although it is definitely different from the other Lahaye wines I've had. Sigalas Gutierrez Colosía La Guita Marie-Noëlle Ledru Sherry Domaine Leroy Champagne Burgundy Santorini Benoît Lahaye SelosseWell, of the last few months anyway. So I'll compile them in a best-of-the-unposted list from the last part of 2011.

In 1989, he competed for a prize to visit Burgundy for a week’s visit with Paul Bouchard, the Burgundian domaine/negotiant. Peter won the prize, spent the week in Burgundy, and upon his return raised funds for his own winery and persuaded Bouchard to join him in the venture (hence the name). Hamilton Russell is just one of the two S.

Okay, I never have a problem with mature Burgundy, or mature red wine in general. This is definitely a wine that showcases ripe dark fruit, but that's only a part of the package. I've been having a hard time with red wine lately. White wine is so much more versatile with food, so much easier to drink on its own.

We tend to value the idea of vinifying individual plots separately, as in Burgundy, and increasingly now in Champagne. love how the best bottles show an incredible intensity and focus while retaining every aspect of definition and clarity - these are big wines, and they are graceful and articulate too. Stirring risotto makes him happy.

the soils are volcanic and the wine shows a definitive sense of terroir. Really delicious wine - very pleasantly surprised by the intense red cherry high notes and refreshing, lightweight texture of this wine which resembled a top cru Burgundy more than a heavy, saturated California Zinfandel. Very mineral rich!"

Not really so long ago in Burgundy, négociants dominated the wine market. But as a new generation of growers took over their parents' estates, and as the market expanded for wines made by a specific grower, drinking Burgundy wine is now about finding bottles by the producers and the vineyards that we like. Not now.

Of course, everyone loved the Roumieu -- the 2008 Merryvale raised eyebrows as some asked "is this new vintage 'fine wine' and what is a good definition of fine wine.'". The majority of the sommeliers, however, felt that for the price of the California chard they could have bought a killer white Burgundy. so now we are having beer (!)

Comtes Lafon is one of the iconic domaines in Burgundy. Maybe you don't know this about me, but I really like Burgundy wine. If I were to buy a bottle from roughly 1996 - 2002 there is the pre-mox risk too, although supposedly Lafon did a better job of avoiding pre-mox problems that did most other white Burgundy producers.

There is also a definite sense of place - the wine is made from plots formerly classified as Pommard and Volnay villages, and the wine reminds me of those places. would say that in the context of regionally classified Burgundy, I was disappointed with this wine for a few years, but a recent bottle was very encouraging. Burgundy.I

After all, Beaujolais, south of Burgundy, is home to the red wine grape Gamay, with the area known for its signature soils. While Chardonnay is definitely a minority in the region, this Beaujolais Blanc is unoaked, ripe, and has a delightfully round texture.he Beaujolais Blanc, Chateau du Chatelard Beaujolais 2009.

I've had a little bit of mature Burgundy before, and these wines were both striking in how young they felt. Not tasted, necessarily, and definitely not aromatically young. Technical Stuff Amiot-Servelle Burgundy René EngelThe other night I was reminded of the the importance of proper storage as a factor in the life of a wine.

There are many answers to this question, but I decided that I would use basically the same approach that I use with Burgundy wine. In Burgundy it's this is relatively straight forward - the basic wines are regional wines, Bourgognes and the like. like the wines very much in general, but I'm still a bit intimidated. some do not.

At about $85 we're into vintage Champagne expensive territory, but here you're definitely getting your money's worth, in my opinion. But Coteaux Champenois can be as beautifully perfumed, elegant, and hauntingly delicious as a lot of expensive Burgundy wine. Isabelle and Franck Pascal, and their name tags. That's right.3 cases.

Will the 2009's be as detailed and expressive of specific terroir as Burgundy lovers want them to be? Will the 2008's be delicious wines that offer the pleasure that Burgundy lovers want? This one will definitely have a place in my cellar. Neal Rosenthal Fourrier Tastings BurgundySo different from the 2009.

The wine school definition of filtration that I learned is this - 'filtration is the acceleration of the process of sedimentation.' BG: Was there anyone in Burgundy that you could talk to as you were thinking about this? He said that it began with the 1997 vintage. In the 1997 vintage everyone racked after malolactic fermentation.

The palate is a disaster - way too evolved, no definition, not flawed, but unpleasant. Paul Pernot Rhône Valley Eric Texier Closel Beaujolais Marcel Lapierre Savennières BurgundyThe results have not been terribly impressive so far. Kind of like reading an old journal entry. Boy, did I love this wine a few years ago. Live and learn.

It is commonly said that 2004 is the worst recent vintage for red wine in Burgundy. As Bill Nanson of Burgundy Report first wrote about , ladybugs were all over the vineyards in 2004. Some of the wines greatly improved over the course of a few days, shedding bulk, gaining definition. So, 2004 Burgundy Red Wine - How Bad is it?

1971 was a good vintage in Burgundy and also in Piedmonte, so it shouldn't be too hard to find something interesting and delicious. I'll find more, but the 2008 Burgundies haven't really been released yet in NYC, never mind things like vintage Champagne. I've been thinking a little bit about birth year wines lately. Pierre Gonon St.

Of course it isn't always possible, and with the Vallana Spanna wines, there are questions and few definitive answers. If these wines were represented the way Burgundy wines are represented, as pure Pinot from one specific vineyard, that would be problematic. I've heard similar stories about Burgundy too, by the way.

Not too many decades ago, nefarious producers and negotiants used inexpensive wine from the south of France to add volume to Pinot Noir from Burgundy. Guests at the 21 Club. Did you know that the U.S. is the second-largest export market for Champagne, behind the United Kingdom? Over 20 million bottles were shipped to the U.S. in 2004 alone.

That's real money, but it's pretty cheap as far as Burgundy goes. wanted to drink several examples of the best bottles to see if they are undervalued within the pantheon of Burgundy terroir, or if they are simply more of that overpriced but merely decent wine from Burgundy. Why Savigny-lès-Beaune? These can be rich, dense wines.

This is Aligoté - there was plenty of acidity and the finish was definitely of a chalky mineral character. Tags: Alice and Olivier De Moor Chablis Bernard Baudry Burgundy Changes in climate bring high yields in some years, low yields in others. But sometimes a low yield vintage can bring nice surprises for us wine drinkers.

began by reading and talking to friends, and this definitely served me well. If I'm buying an age worthy wine, a good red Burgundy, for example, I'm a believer in buying three bottles and drinking one when young in order to know the wine in that phase of its life. Wine fits in here too. And that's fine. But there just isn't. Who knows.

Lassaigne is not what I would call cult Champagne, like Selosse, but this is definitely Champagne for the Champagne lover. This bottle is about 90% from 2006, with 80% of that vinified in tank and 20% vinified in used Burgundy barrels. This place, known as the Montrachet of Champagne, is an island of Chardonnay in a sea of Pinot Noir.

don't have a definitive stance on the subject - I can make a case for both points of view. There are great Burgundy wines that cost $35, $50, and $100, but I don't believe that they are Bourgognes. What if you want to spend $25 or less, and drink red wine from Burgundy? So what are the best regional Burgundy wines at about $25?

love Burgundy and Beaujolais, and Poulsard is definitely of the same phenotype. I've recently emerged from a bit of a "red wine stand-still." I've wanted to branch out some more. Not merely for the sake of branching out - I wish there was more red wine that I really like. Why did it take me so long to find Poulsard? Is that so wrong?

Very comparable to French Burgundy in my opinion. Don't think I would have with any fish, but definitely a nice wine for lamb or a nice pork roast or even a good angus beef hamburger. Sometimes you just get lucky when searching out a wine. He did. He actually had one. It was a Pinot Noir. Pricey, but good. Great Buy!

enjoy pairing this and other dishes like it, with red Burgundy wines. The fruit is dark and smoky, and is infused with a subtle but definite animale character. Ah, the mysteries of Burgundy. Tags: Wine of the Week Domaine Henri Gouges Burgundy It may not sound like an appropriate dish for summer, but I think it works.

do not have a definitive answer for you, but Lars talked about phenolic ripeness and I want to explain what I think he meant - it's an interesting and counter intuitive idea. Lars Carlberg recently left another informative and interesting comment on this blog, this time to the post on Domaine Tempier's 1994 Bandol. Why has this happened?

And by the way, put this up against a lot of white Burgundy from the same year and this will come out ahead, as there is not even a hint of oxidation. The Fino was more assertive and more definitively structured, and a bit more pungent. I was lucky enough to be invited to Keith Levenberg 's BBQ again this year. Top notch wine.

And because they have such thin skin, the juice to solid matter ratio is the opposite of what wine makers look for in, say, Burgundy. They combine the fruit forward spicy charm of a good cru Beaujolais with the complex woodsy perfume of red Burgundy, and the tannic structure of Nebbiolo. It is open and joyous and it is elegant too.

Thus, the application of the traditional definition of terroir to anything but small vineyards in specific areas is oxymoronic. But it is certainly larger than the miniscule vineyard sizes that make up plots of grand cru Burgundy to which the term should only apply. La Tache). It's pure marketing. And hence, it is purely worthless.

It's like beginning to learn about Burgundy by drinking a few bottles of DRC and old Leflaive. The nose retains some of the brisk Manzailla character, but is definitely more creamy with an older, more oxidized nose of orange peel, roast chestnuts, and freshly chopped wood. Excitement! Yeasty energy, wood, moldy air, full of promise.

If this wine were from someplace famous like Burgundy it would cost $50. Great definition and clarity for a full bodied wine from the Roussillan, with a lovely perfume of ripe fruit and lots of interesting mineral and soil tones. Call me crazy, but I don't see us climbing out of this recession any time soon. Syrah, and Grenache.

This is a blend of mostly Chardonnay and some Aligoté made in Savigny-lès-Beaune by a producer that makes only Crémant, highly unusual for a Burgundy producer. wish I had a definitive answer for you, but I do not. Anyway, this is perfectly decent wine from a producer that may or may not be the Perrier-Jouët of Burgundy.

Although the feeling in the air is definitely one of restraint, BrooklynLady and I managed to enjoy quite a feast together on Valentine's day. Tags: Cookin' with Brooklynguy Lignier-Michelot Burgundy She knows that I have a thing for pudding - any kind, any shape, any flavor - I love pudding. So savory and so delicious.

Denis and unquestionably one of the greatest in all of Burgundy? think I basically maintained my dignity, but I definitely was emitting the "I covet" vibe. It was in the Dujac cellar tasting those wines when I understood something fundamental about myself as a Burgundy drinker. rarely covet. Who wouldn't want what he has?

We visited some of the very top producers in Burgundy - Mugnier, Roumier, Pierre Morey, Pacalet, L'Arlot, Le Moine, Rousseau, and Dujac. Philippe Pacalet, definitely a bit of a rascal. One of my favorites was our visit to the cellars of Philippe Pacalet in Beaune. Generally, this is a guy is completely hands-off.

There are definite clues, but it's tough to be exact. Anyway, I heard on more than one occasion while in Burgundy that wine is in "a beautiful state" when in barrel right before bottling. I've heard it over and over again - "tasting wine out of barrel is not easy." Why would it be difficult? Freddy Mugnier taking wine from barrel.

Lunch was definitely in order, and so we went to La Toute Petite Auberge in Vosne-Romanée where I ate a wonderful entrecôte of Charolais beef. I've had Charolais maybe four times now, only in Burgundy, and I love how deeply beefy it is without feeling heavy. Burgundy Dilittantes - nothing to snub your nose at over here.

2005 was the vintage of the century in Bordeaux, the vintage of the millennium in Burgundy, the finest post-World War II vintage in the Rhône, and the greatest vintage in recent memory in the Loire. You could serve this in place of a young white Burgundy with the appropriate dishes, and be happily surprised, and save a lot of money too.

Here are two reds that I want to wholeheartedly and most definitely recommend to you. All good bloggers are supposed to tell you about the wines they will open for Thanksgiving. don't think my wines are all that interesting, so instead I'll share a few random tidbits that might buttress your pre-Thanksgiving mood. It, oddly, was also corked.

Burgundy, Jura, and Muscadet.nope. These are piercing wines of great definition, and they can seem like turtles, just their head visible underneath all of that shell. took a brief Burgundy excursion at this point and tasted through the Philippe Pacalet wines. The Italian wines - I didn't taste 'em. How thoughtful is that?

home : wine recommendations : wine girl for hire : bio : articles : contact « A Gamay In Burgundy | Main | Kermit Lynch On Sept 23/ Sante Fe Wine and Chile Fiesta on Sept. suppose I could have been in the Loire or Burgundy or the Jura instead of Bordeaux, but, what the hell. 25th » Disconnectivity in St. story due. Taste?"

get it when I can sense how clean the fruit is, when I can feel the clarity and definition of its aromas. This is not a post about wines that are chaste. This has nothing to do with the new Republican Vice Presidential nominee. This is a post about "purity," a common wine descriptor that I've been thinking about lately. You decide.

There was everything from Grand Cru Burgundy to Barolo to Sancerre ros é. The Burgundies were not so impressive, on the whole. Maybe mature Burgundy doesn't show as well when surrounded by bigger, more obvious wines. love these wines, but let me tell you - they definitely got a mixed reception from this crowd. Who knew.

Said wine bar is technically located in the West Village, but it is just North of trendy Tribeca - and it definitely had a trendy aura to it. The two people behind the bar that helped out were also quite knowledgeable, and definitely NOT pretentious. As reported in my previous post, I did in fact make it out to a wine bar tonight.

What I'm about to say might make some of you angry, although that is definitely not my aim. In a way it feels more like drinking Burgundy than Beaujolais. I'm a big fan of the 2006 vintage in Beaujolais. don't know enough to be able to say things like that. Hard to describe - taste them yourself and you'll see. Lean, taught, racy.

began in a French table area and tried some Sancerres (made from Sauvignon Blanc), some white Burgundys (made from Chardonnay) and some white blends. Hubery Lamy of Burgundy presented 3 wines. wine I will definitely keep an eye out for in the future. Denis section of Burgundy. don't know. great wine. Onto the reds.

Definitely one I'll be on the lookout for! Georges 1er Cru (a red Burgundy for those who don't have a masters in wine labeling) had some nice cherry and forest berry on the nose, together with some minerality & earthiness. then moved on the the Burgundies of Domaine Henri Jouan. Great stuff. really enjoyed it.

And now, I can recommend them to you: The first of two were recommended back in November as part of Wine Blogging Wednesday's Silver Burgundy theme. I'm always interested in finding excellent Burgundy at good prices so when I saw this at Moore Brothers in Manhattan, trying it one was a no-brainer. Very pure and fresh. So sue me

Loire-lovers have been touting 2005 as a great vintage, as good as 05 in Burgundy or Bordeaux. This wine is like a prizefighter in training - no sweet or fatty foods, lots of sleep, and definitely no sex, but this is just training. I've been checking in on my 2005 Loire wines lately, just to see how things are going.

And yes, I am definitely capable of being that cheesy. The one negative thing I can say is this: the wine doesn't have the same energy that I experience in my favorite wines from Burgundy, Beaujolais, or the Loire Valley. I know it's a touchy time to talk about Bordeaux , but I'm going for it anyway. Do you do that? Anyway.We

2005 in Burgundy is one of those vintages in which all wines can be great. 2005 Domaine des Croix Bourgogne - I read about this one on Burgundy Report and bought a bottle based on that review. Layers of cool dark fruits on the palate and a definite mineral streak. And it's not only the superstars. And forth. Worth searching for.

But I just don't consider myself expert enough to sit here and tell you definitively that a wine is bad. When I read reviews I always wish for a sense of what the writer doesn't like - I get the fullest sense of their palate that way. But many people only write about the wines they like. He really should do that from time to time.

decided about 6 months ago that I wanted to out-do these people, the folks who taste blind and confidently declare "this is definitely an Opus One, and the slightly lower concentration makes me think it's an 02. Wine 2 - Burgundy shaped bottle, deep impression on the bottom, small rectangle shaped label.It No Doubt about it - Opus One."

think that there is a definite sense of place in this wine, as that Oregon blue fruit and piney earth is easily recognizable on the palate. BrooklynLady said "this smells old world and tastes new world," and I think I know what she meant, as I might easily mistake it for Burgundy on the nose, but not on the palate.

So this is an investment, not just in the Burgundy type of cash, but also in cellar space. If you spend $55 on a Burgundy, are you definitely getting the finest example? BrooklynLady and I went to France together for the first time in October of 2005. And I am happy to report that we were successful on all fronts. Bordeaux?

This wine was definitely grown in a valley. Everyone knows about Bordeaux and most people are somewhat familiar with the pinot noirs of Burgundy. So the Alphabet City Wine Co. has been open for about a month now and all is well. It seems we have found the right location to offer a wine geek-selection that doesn't price people out.

But without the definition and focus that I have come to expect from my favorite Champagnes. Two holiday Burgundies worth mentioning. I'm in San Diego now at the in-law's place. My second round trip west coast flight of the week. This time I spiced up the 6 hour flight by bringing my 11 month old. She was wonderful, actually. cents.

As I keep hearing (and learning for myself) about Burgundy - it's all about the producer. Lafon's Montrachet and Meursault sell for LOTS of money, and are some of the more sought after wines in Burgundy. He says the 05 VV was opened too early, but he calls it a definite rebuy that should be great down the line. hear that.

What do you think of when you hear "Burgundy?" There is great Burgundy wine to be had at those prices, and a great place to start is outside of the Gold Coast, a bit further south in what I like to think of as Silver Burgundy. For many of us, these are not everyday wines. What if you're spending about $12-25 per bottle?

So we cut up a large slab of Slope Farms (no website, but the grass-fed, antibiotic free, pasture grazed, open minded and definitely not racist, sexist, ageist, or any of the "ists") beef chuck into neat 6 ounce portions, and went to work. me this dish clearly deserves a Burgundy, but go with whatever you like. And for the wine.to

One thing I want to say right here and right now is that I think you can spend between $30-$60 per bottle and get a case of stupendous 2005 red Burgundy. Yup, I think you can spend about $500 and get a case of beautiful and age worthy Burgundy wine from "The Vintage of the Century." How do I know this? Okay, so that's it.

Heck, they've been making incredible Chardonnay in Puligny, Chassagne, and Meursault for over 100 years and they're definitely using new oak. I tasted two un-oaked Chardonnays for the 3rd Anniversary of WBW, both from Burgundy, but not from the Cote d'Or. Happy 3rd anniversary Wine Blogging Wednesday ! And why not participate?

Yes, it would definitely be interesting to lineup a few examples of wine from each of the Crus and taste them side by side in order to learn about their individual terroir.but why go through the effort? would happily do that with any wines from anywhere, and it would probably be more rewarding with red Burgundies, for example.

Like a Cotes de Nuits in Burgundy is made with Pinot grapes from a range of areas within the Cotes de Nuits (possibly including grapes from famous villages such as Chambolle-Musigny), a VDP des Cotes de Gascogne is a wine made from grapes from all over of Gascony. This wine is a Vins de Pays (C ountry Wine ) des Cotes de Gascogne.

wanted to open a 2005 Burgundy with the mushroom lasagna, made with béchamel, somehow rich and light at the same time. But based on this bottle, I will definitely be back. The other night I was drowning and who came to the rescue? Deetrane, that's who. He's sort of like a wine superhero. Wine Man, if you will. Utterly ridiculous.

Holding greasy lamb chops with your hands, garlic on your fingers, picking up an asparagus spear, leaving mint paste fingerprints on your glass.works with this slightly rustic and definitely lusty wine. The tannic feel of this wine was very different from that in the Loire reds and Burgundies I am used to. And I certainly will!

A few wines of interest from the past few weeks that don't get their own post: Burgundy 2003 Marechal Savigny Les Beaune Vieille Vignes , $ unknown (restaurant purchase). If I'm not mistaken, it was this wine that won the NYTimes tasting panels' "Village Burgundy" blind tasting a little over a year ago. Not likely - it's only 2007.

Over the hill, flat with no discernable acidity, not unpleasant but definitely past its prime. I'm lucky because my father in-law likes wine and keeps some good bottles in the house. was impressed with the two wine stores I went into. Good selection and decent prices, although a bit higher on some French wines than on the east coast.

Why are there no "pedestrian" blogs writing about Burgundy? Not everyone is A Burghound, nor does everyone have the cellar depth to hang with Bill Nanson at Burgundy Report. Joe at Joe's Wine Journal tagged me, and now I'm it. wasn't going to play because Joe has cooties, but then I decided that cooties aren't so bad. So why do I blog?

Definitely a $15 beauty. Warning : this is a really long post you might need to read it over several days, or during one day in which you are really bored at work. hauled my butt into Manhattan (!) on Saturday, thinking I would be the first guy at Chambers Street Wines for the tasting. Packed already, and only 1:10 PM. Okay, griping is over.

Okay, you can stop feeling sorry for me now, and check out this neat bit of cooking we did the other night, paired well with a regional wine from Burgundy. In Burgundy, I was so glad to see chestnuts pop up so often on menus and in grocery stores. Anyway, this wine definitely smells creamy after a few hours open.

LOVED it, and will definitely investigate Zind Humbrecht further. Father-in-law stunned us by bringing to this dinner a bottle of mature Burgundy wine, a 1993 Volnay 1er Cru by Robert Ampeau, a producer I had never encountered. And how lovely was that gesture, bringing that lovely old Burgundy? Deep golden color, very inviting.

This is definitely a good luck album people, and worth the investment. We opened a special bottle of wine with our dinner last night, not because it was so expensive or rare, but because it was one of three bottles we brought back from our trip to Burgundy in November. Life is really beautiful, I have to tell you. We are all miracles.

I've enjoyed these tremendously in the past , and my pal Deetrane and I will definitely be among those elbowing you out of the way near the mature Burgundies. In the next 10 days there are two tastings happening in Manhattan that I am excited about attending. And by the way, the tasting is free. So if you're in town, come check it ou

There are well chosen wines from the Loire Valley, Burgundy, the Rhone, Bordeaux, Italy, Spain, New Zealand, Australia, and of course America. feel lucky to have this place close by, but I would travel if I had to - it definitely qualifies as a destination restaurant. Or the food is too bland, too salty, or improperly cooked. Sue me.

That's right, I have now finished posting about our Burgundy trip. had a green salad, something I missed while in Burgundy, BrooklynLady had snail risotto (I was so proud of her). The place was tiny, with maybe 8 tables, and definitely low key, but everything was delicious. very small space, but thankfully nonsmoking.

We went there for lunch on our last day in Burgundy and although we had a very nice time, on this occasion Gourmet got it wrong. There were most definitely no vignerons - this is tourist group dining all the way. Tasting all of the wines was interesting though, and I gained some insight into recent Burgundy. asked Msr. I asked.

I hereby interrupt this string of Burgundy Trip 2006 posts to bring you.Wine Blogging Wednesday!! After a half hour open and further swirling and sipping, we summarized that although this wine is quite enjoyable and definitely scores points for its novelty, it essentially tastes like adult soda-pop. Why Judah, the traitor?

The Domaine Paul Pernot was the largest producer we visited, although Pernot is middle sized by Burgundy standards. Who knows.maybe I just needed more experience with Burgundy, or maybe 2003 Bourgogne is just not going to be that impressive in general. Just lovely - I would pour this for any Burgundy lover. Just a bit jumbled.

Don't spend too much money , because its no fun to watch your uncle fill his glass to the rim with pricey premier cru Burgundy and then spill half on the table. These are definitely off dry wines, but they go well with food. Who am I to buck the trend? try to stay hip and to be relevant, but what are you gonna do? And at only 7.5%

Okay, so I've been going gaga for Burgundy lately. And as in Burgundy, different producers can make vastly different wines using grapes from the same source. want to taste premier and grand cru level wines to learn more about Burgundy before our trip. The same beautiful clear garnet as the Burgundy wines.

The highlight for me though was tasting 6 Burgundies, 3 of them Grand Cru wines. have never tasted Grand Cru Burgundy before and I'll tell you, it felt great - something I could get used to. The Bordeaux of the night was definitely the 1983 Chateau Gruaud Larose. went back for seconds and even thirds at some bottles. Any taker

These are impressive and serious wines, and represent an amazing value when considered with wines of equal quality from Burgundy, for example. Definitely off-dry, with clean and acidic stone fruit, and rich figs, wrapped in light honey. Many wines made in Savennieres can improve for decades with cellaring. Did you notice that?