I'd side more with the Loire (sweet and dry), but it's been a while since I had a S. African - which S. African producers are considered to make the most interesting
Chenin these days?Domaine des Baumard Savennières Trie Speciale 2000
(Drunk from 19°C/66°F - and quite nice at that temperature.)
Pale golden yellow.
A subtle dried-out white flower aroma along with heather honey, wax, and maybe even some marzipan or nutty pastry and damp wood.
Full, even luscious, and yet somehow not too heavy at the same time, with well balanced acidity that runs throughout the palate and then goes all lemony in the finish. Complex (retro-nasal) flavours of honey, sweet butter, wax, a little lanolin and those dried white flowers, and it also seems to gain some weight on the back palate.
It starts out feeling somewhat generous, and yet it's reasonably tight at the same time... that's part of what makes it interesting. And it is interesting, even if the finish is a bit sharp for me. It actually feels like pretty ripe fruit, but in the way that a perfectly ripe Jospehine pear has a kind of "lightness to its ripeness" of gentle autumnal nature, rather than a brazen (yes, I might go as far as to say that) confected-fruit ripeness that is obvious and boring. Put me in mind of crisp yellow autumn.
With some goat cheese, it was a lot smoother.
For Savennières lovers, it is perhaps a riper and somewhat broader/richer style (with the tries and some Botrytis influence), but interesting for it.
Coincidentally, I had previously checked out The Wine Doctor's note on this wine and thought he summed it up, like many Loire wines (at least for my taste), fairly well
Thanks for the thread Bob.