2002 Baumard Savennieres

[wondersofwine]

A 1.5 oz. pour of this wine was part of my dining experience at Enoteca Vin in Raleigh last Saturday. From the Chenin Blanc grape, this wine was in a dry style. I selected it to accompany my appetizer of poached shrimp, heirloom tomatoes and cucumber consomme. The appetizer was nicely presented with the shrimp piled in the center as an island in the consomme. Very tasty with good shrimp and a clean bright taste from the cucumber and acidity from the tomatoes, and chives as further accent.

The Savennieres exuded a light, bright citrus nose (of grapefruit primarily), with steel or rock minerals undergirding the fruit and also a touch of lanolin. The wine was smooth and refreshing like the cucumber consomme and made for a great pairing. There was a spring freshness to the taste like a pure wellspring flowing over rocks.

See Pinot Noir thread for the rest of the story (and meal).

[VouvrayHead]

Isn't that really young for Savennieres?
I'm not trying to be snippy, just looking for an education [img]http://www.wines.com/ubb2/smile.gif[/img]

[Bucko]

Depends on how you like them. I'm still drinking some 85s, but they totally change over the years.

[Thraz]

Baumard's savennieres is my favorite white wine. I have not had the 2002 regular cuvee yet though (waiting for me downstairs, along with a case of the Clos du Papillon 2002), but the 2000 is really good now. And I find that the vintages that are 5+ years exhibit a lot of great honey, which the younger ones do not.

[wondersofwine]

I don't have much experience with Saviennieres so wasn't aware of the honey tones for slightly older wines. I liked it with the salad but may buy some and try at different stages.

[Thraz]

The honey thing is definitely there with Baumard, I don't know about other savennieres. I find that a 6 year Baumard is like dry honey (and more), if you can imagine such a thing. It's been my experience with vintages 1997 to 2000.