WTN: 2005 Domaine Pichot Vouvray

Had this tonight with curried shrimp and spinach with roasted grape tomatoes.

Color: straw/gold hue.

Nose: Wildflowers, honey, pear, and a little vanilla.

Palate: Smooth up front with a crisp, clean finish that lingers for a while. Right away there is some nice white fruit that quickly gives way to some tropical flavors (I got mango while my friend was picking up a "pina colada"-type flavor; I did get some pineapple). The finish is crisp with citrusy notes of lime and some mineral.

This was a slamming good wine. Price was $15/U.S.

rwj

I've already sacrificed 3 of a 6 pack, and it's even better on day 2 or 3. The acid comes more into play and the sweetness receeds somewhat. Always a great qpr, though the '03 was not so great. My local shop sells this for $10.

roasted grape tomatoes.

I'm guessing you didn't roast the little gems for very long. 5 minutes maximum? Or low heat?

The '04 was somewhat sweet, so I've been letting them sit.. sounds like there is some noticeable RS in this vintage too?

Good discussion here. Vouvray, I do not drink enough!! Does this one have any aging potential or is it a drink- up -now wine!

Bob.. chenin blanc is a great aging wine... way under-rated....my problem is I can't hold on to them long enough cuz they are good young too... try an older Baumard.. .. delicious

Thanks James, on my infrequent visits to family in UK I try to stock up on Savennieres and C de Layon. I do have some Huet in the cellar which will stay there hopefully?!!

You guessed right, my friend. 5 minutes did it; then I let them sit in the warm oven until all else was ready.

Bob, I think that this Vouvray would age gracefully for another 5-6 years. It has good acidity and plenty of body. But I don't know if I could hold onto it that long either. I love Vouvray.

rwj

I'll have to get more and play around with prolonged openings. Thanks.

rwj