Full of mango and starfruit flavors to go with the nuts, spice and ripe texture. The wine, made from organic grapes, has richness as much as sweetness, the acidity an important element. For long-term aging.
— R.V.
(5/1/2010)
Given the crispness of much white Loire 2007, this vintage of demi-sec from Domaine du Petit Coteau is better than the sec. It just needs that flavor of white pear juice, smoothing out the acidity, emphasizing nuts, with the taut, mineral structure an added complexity.
— R.V.
(9/1/2009)
White flower perfumes are followed by a bone-dry palate—crisp and fragrant. Its acidity cuts the white fruits, giving a taut, mineral edge to balance the final fruitiness.
— R.V.
(6/1/2013)
A ripe, rounded wine, with intense flavors of apple skins, pear and white peach, with just a hint of nut. Described as dry, this has some richness to balance the definite acidity, which gives a lift but certainly no hardness.
— R.V.
(9/1/2008)
Tight, crisp, dry, full of ultra-fresh apples, this is a pure wine, its fruit from biodynamic grapes, its flavors showing apple skin, grapefruit zest and an edge of green almonds. It needs 2–3 years at least.
— R.V.
(9/1/2009)
Dry in style, freshly crisp with apple skin and lemon flavors. The wine has a touch of almonds to balance the intense fruity acidity. A bright apéritif wine.
— R.V.
(12/1/2011)
Made in an off-dry style with fresh almond and grapefruit flavors and some good intensity. From biologically grown fruit, this shows crispness and a light edge of tannin. Give it a couple of years.
— R.V.
(9/1/2008)
Very crisp, slightly lean wine, the acidity dominating the ripe Chenin flavors. Fresh apples and white currant fruit flavors come through strongly. Give it a few more months.
— R.V.
(5/1/2010)