| Wine Advocate 89 points (Aug 2010)
The deeply golden 2007 Savennieres Coulee de Serrant evokes broiled quince, pear, and grapefruit with deeply toasted nuts in the nose. The trouble is, “broiled” and “toasted” also to some extent describe what this wine does to your palate. That said, there is an almost explosive fruit concentration as well as a honeyed richness here that allies itself to the nut oil elements while offering satisfying counterpoint with saline, oyster shell, iodine, cyanic pear pip, ashen, smoky, and alkaline mineral evocations. I am willing to look past the heat to appreciate such sheer complexity. But where is this wine headed, and would I really want to actually drink more than a very small glass?