Clos Rougeard Saumur Blanc Brézé 2015

98 points Stephan Reinhardt (Wine Advocate): "Vinified in new (20%) and up to four-year-old barrels, the 2015 Saumur Blanc Brézé exhibits a deep, intensely fruity and chalky, concentrated and elegant bouquet of perfectly ripe fruits, orange and grapefruit, as well as fine iodine notes. Silky, round and highly elegant on the palate, this is a rich and powerful, incredibly aromatic, round and finely iodine Chenin Blanc of exceptional quality. The wine is intensely fruity, juicy, ripe, refined and elegant, finely grippy and salty, and it finishes with lovely orange bitters. An impressive Chenin Blanc for hedonists, it has developed dramatically well in the last three years. 13.5% alcohol. Natural cork. Tasted in September 2021. Drink: 2021-2060. (Oct 2021)"

96 points Chris Kissack (Winedoctor): "This has a pungent and very expressive nose, brimming with the scents of peach skin and apricot, minerals too, with a flinty-reductive note. It feels fresh and pure, polished and seamless, with swirling threads of peach stone, apricot, pine kernel and praline. Fresh and pure, it carries fabulous energy, bright and showing rich substance, the wine’s impressive depth a reflection of the vintage, although the energy is an unexpected feature. Vivacious, broad yet incisive, minerally and long. This is a great Brézé. (Jun 2019)"

94 points Jason Wilson (Vinous): "From 100-year-old vines, this Chenin Blanc is one cool customer. Aromas and flavors of beeswax, honeysuckle, tarragon and pineapple, then orchard fruit in the mouth. Lithe and full of finesse, with great acidity. The long finish delivers crushed stone and salt. Drink: 2021-2035. (Jul 2020)"

Importer notes: "Every three-star restaurant in France hustles to get a small allocation. No one in America, outside of the lucky few, have heard of it (ed note: this was written at a time when that was actually true!) This estate has been in the family for several generations. Basically, the Foucault brothers (Nadi and Charlie) tend exceptional vineyards, harvest at small yields, vinify in barrel, let the wines bubble for a couple of years in a glacially cold cellar and bottle without filtration. Charles Joguet, the great winemaker of Chinon, once said: 'there are two suns. One shines outside for everybody. The second shines in the Foucaults’ cellar.'"