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Domaine des Baumard Quarts de Chaume (375ML half-bottle) 2005

Chenin Blanc from Anjou, Loire, France
  • WS98
  • WE95
  • RP92
  • W&S95
  • WS91
  • W&S94
  • WS93
  • WE92
  • WS96
  • WE94
  • W&S94
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Winemaker Notes

"A jaw dropper, with orange blossom, persimmon, fig and quince flavors that remain remarkably bright and light thanks to riveting acidity and a superfine, minerally finish. Pure and perfectly balanced, this refuses to break down in the mouth. The best since the monster 1995. Drink now through 2032."
Wine Spectator
98 Points

"Given a hard act to follow in the 2004, Baumard's 2005 Quarts de Chaume displays the most obviously botrytized, white raisin, and shriveled fruit character of any of their recent wines that I tasted. Over-ripe melon and pear, candied grapefruit, marzipan and raisin are accented by brown spices and herbal candy notes. Impressively lush and long, this should evolve interestingly over up to two decades, but will doubtless remain relatively plump and baroque in character."
Robert Parker's The Wine Advocate
92 Points

Critical Acclaim

All Vintages
WS 98
Wine Spectator

A jaw dropper, with orange blossom, persimmon, fig and quince flavors that remain remarkably bright and light thanks to riveting acidity and a superfine, minerally finish. Pure and perfectly balanced, this refuses to break down in the mouth. The best since the monster 1995. Drink now through 2032. 1,200 cases made.

WE 95
Wine Enthusiast

RP 92
The Wine Advocate

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Domaine des Baumard

Domaine des Baumard

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Domaine des Baumard, , France - Other regions
Domaine des Baumard
The Baumard family has been wine growing wine at Rochefort in the Anjou for centuries, working with the noble Chenin in what has long been accepted as its natural home, the slate-covered hillside vineyards along the Loire and Layton rivers. In 1953, the Baumard family acquired a vineyard in the Quarts de Chaume, and in 1968, purchased substantial acreage in Savennieres. Jean Baumard, an enologist and educator, as well as grower, introduced significant innovations to the winemaking region, bringing the dry wines of Savennieres, as well as his sweet wines, Quarts de Chaumes and Coteaux du Layon back to prominence. Now in retirement, further innovation has been carried on by Jean's son, Florent.

North Coast

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Encompassing the grape-growing regions located north of San Francisco, the North Coast AVA includes six counties: Lake, Marin, Mendocino, Napa, Sonoma, and Solano. Napa and Sonoma get all of the attention, but there are a few other counties producing great wine in Northern California. Two notable examples are Mendocino and Lake County, the northernmost winegrowing regions in the state. These AVAs are very different, both from their neighbors to the south and from one another.

Mendocino benefits from the cooling fog of the Pacific Ocean and is able to successfully grow cool-climate varieties like Pinot Noir, Chardonnay, and Riesling. There is a significant focus here on organic viticulture. Inland Lake County, on the other hand, is considerably warmer, and Cabernet Sauvignon, Zinfandel, and Sauvignon Blanc are the dominant varieties. Both regions are excellent sources of high-quality but affordable California wines in a wide range of styles.

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

SSR92375_2005 Item# 92375

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