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yes there is Noah, Quart de Chaumes is the first grand cru appellation of the Loire valley. Really close to where I come from, awesome wine that have fully deserved it for a long time.
Big Chenin fan but have mostly stayed in the Loire Valley for it so far. Really enjoyed this video from all of you and I'm going to see if I can easily acquire Sijnn over in my part of the US.
Early on in this series Noah turned me on to Chenin Blanc (I am easily influenced) and I have become a big fan of te variety. Love the versitilty and relative affordability of the wines. Also recently got hold of a Unico Zelo wine here in States, excited to taste it soon!
The dog poo comment is super interesting. Hydrogen Disulphide in wine (what we call reductive), if left unchecked develops into a nasty molecule called Hydrogen Trisulphide, then Mercaptan. Which smell progressively like dog poo!
Looking back on some episodes.... Noah mate, So sharp! He's humbly come such a long way and just has a natural ability and understanding of varietal and styles.
Glad you enjoyed the Wine, Quarts de Chaume is actually the only grand Cru of the Loire Valley since 2012. Although its terroir has been considered as such since the middle age. Grand Cru is marketing 😉
Such a shame about the Corymbia, tried it out at their Rocket's Vineyard upon release, and just couldn't believe how such a ripe and voluptuous wine held such great minerality and sense of place. Very unique compared to other vintages tried of this wine, and should be noted that 22 was an extremely warm year, in an already warm climate vineyard. Some good comments there from @BrendoVino about Hydrogen Disulphide, and most likely sounds like it has taken an ugly form within this particular bottle of wine, however would still really love to try bottle decanted to see if that improved things, and am always curious if a more traditional closure like cork or DIAM would help soak up some reductivity this wine has clearly developed. Such a great vineyard from great wine makers, it may just be worth the effort.
Has anyone discovered the Australian Chenin Blanc Wine Challenge? Best Chenin Blanc of Australia Deep Woods Estate Redlands Chenin Blanc 2021 Margaret River, WA
@@wineforthepeople Yes it is and seems to have a few South African expats making the wines. Don’t know about you guys but I haven’t yet had a bad Australian Chenin Blanc. Even the cheep plonk at Dan Murphy’s has been AMAZING.
@@tonygallo1104 Yes, Baumard from the vid actually makes two Savienneres, clos saint yves and clos du papillon. Both are killer wines. Would have liked to see Noahs take on a Savennieres compared to the other dry Chenins, but either way the more chenin the better
I didnt like Laura comment about hard to find varietal characters because of winemaking technics as in skin contact. only reason she says that its because she is educated and works in industry where standard it classic white. I could argue, skin contact expresses variety better than “classic white” technic. hell, I would argue, in classic white technology there is almost no varietal, it is mostly a style driven by technic :)
I think what she's getting at is known as secondary characteristics - flavours that have come from the winemakers choice in how they make the wine. In that instance, she mentions skin contact, maturation and yeast lees remaining in the bottle. While some secondary characters like oak can be indicative of a variety (like Chardonnay), it's not always absolute. If you drank pure oak juice, you've be hard-pressed to find primary 'Chardonnay' characters. You're correct, some skin contact does help varietal expression, but some also hinders it. Same with lees contact and the choice to remain unfiltered and cloudy. These become known as more stylistic expressions rather than varietal.
@@BrenCarter_WFTP yeah, makes sense now that you explain it… its not about skin contact as a technic itself but winemaking technics in general that could hinder the varietal details…
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yes there is Noah, Quart de Chaumes is the first grand cru appellation of the Loire valley. Really close to where I come from, awesome wine that have fully deserved it for a long time.
also with the dry wines of belargus really showing why it's a stellar site.
since 2014
He felt so bad for this! Rest assured we know now! haha!
Woops!
Loved the $38 Magic Number call!
Big Chenin fan but have mostly stayed in the Loire Valley for it so far. Really enjoyed this video from all of you and I'm going to see if I can easily acquire Sijnn over in my part of the US.
Early on in this series Noah turned me on to Chenin Blanc (I am easily influenced) and I have become a big fan of te variety. Love the versitilty and relative affordability of the wines. Also recently got hold of a Unico Zelo wine here in States, excited to taste it soon!
Oh! Thank you so much! Comments like this keep us motivated!
Hmm do you think Unico Zelo should make Chenin Blanc?
The dog poo comment is super interesting. Hydrogen Disulphide in wine (what we call reductive), if left unchecked develops into a nasty molecule called Hydrogen Trisulphide, then Mercaptan. Which smell progressively like dog poo!
Looking back on some episodes.... Noah mate, So sharp! He's humbly come such a long way and just has a natural ability and understanding of varietal and styles.
He's bloody on-point sometimes hey? Goes to show what hard work and focus can do!
Noah made an oopsie about the grand crus, it is a grand crus hahaha
Baumard does not need to inflate their labels
We like the term oopsie! All part and parcel of learning!
Glad you enjoyed the Wine, Quarts de Chaume is actually the only grand Cru of the Loire Valley since 2012. Although its terroir has been considered as such since the middle age. Grand Cru is marketing 😉
To be fair, it was tasty AF!
Came here for this comment ;) will throw alot of very knowledgeable wine geeks off!
Such a shame about the Corymbia, tried it out at their Rocket's Vineyard upon release, and just couldn't believe how such a ripe and voluptuous wine held such great minerality and sense of place.
Very unique compared to other vintages tried of this wine, and should be noted that 22 was an extremely warm year, in an already warm climate vineyard.
Some good comments there from @BrendoVino about Hydrogen Disulphide, and most likely sounds like it has taken an ugly form within this particular bottle of wine, however would still really love to try bottle decanted to see if that improved things, and am always curious if a more traditional closure like cork or DIAM would help soak up some reductivity this wine has clearly developed. Such a great vineyard from great wine makers, it may just be worth the effort.
Ah! Very very good point regarding the vintage conditions! Thank you!
It was a shame! Although we've definitely loved Corymbia's works before, no doubt!
Has anyone discovered the Australian Chenin Blanc Wine Challenge? Best Chenin Blanc of Australia Deep Woods Estate Redlands Chenin Blanc 2021 Margaret River, WA
Oh! That's a new one for us! Is it based in WA?
@@wineforthepeople Yes it is and seems to have a few South African expats making the wines. Don’t know about you guys but I haven’t yet had a bad Australian Chenin Blanc. Even the cheep plonk at Dan Murphy’s has been AMAZING.
Oh! Like Remi?! He's insanely talented. @@safmyk1
No Savennieres? Bruh
Love savinierres. Though quartes de chaume is right next door
@@tonygallo1104 Yes, Baumard from the vid actually makes two Savienneres, clos saint yves and clos du papillon. Both are killer wines. Would have liked to see Noahs take on a Savennieres compared to the other dry Chenins, but either way the more chenin the better
Hmm we must fix this!
More Chenin Blanc?! Are you sure?
@@wineforthepeople Savennieres isnt just Chenin, it is one of the pinnacles of white wine :P
no savennieres is a big miss for the culture
TOTALLY fair!
I didnt like Laura comment about hard to find varietal characters because of winemaking technics as in skin contact. only reason she says that its because she is educated and works in industry where standard it classic white. I could argue, skin contact expresses variety better than “classic white” technic. hell, I would argue, in classic white technology there is almost no varietal, it is mostly a style driven by technic :)
Not sure who Loras is but I think Laura is great.
@@manitobasky wooops, edited it😄
I think what she's getting at is known as secondary characteristics - flavours that have come from the winemakers choice in how they make the wine. In that instance, she mentions skin contact, maturation and yeast lees remaining in the bottle. While some secondary characters like oak can be indicative of a variety (like Chardonnay), it's not always absolute. If you drank pure oak juice, you've be hard-pressed to find primary 'Chardonnay' characters. You're correct, some skin contact does help varietal expression, but some also hinders it. Same with lees contact and the choice to remain unfiltered and cloudy. These become known as more stylistic expressions rather than varietal.
@@BrenCarter_WFTP yeah, makes sense now that you explain it… its not about skin contact as a technic itself but winemaking technics in general that could hinder the varietal details…
@@Ruirspirul- yeah! Spot on!