Tasting Notes
Biodynamic. This Domaine has a number of cuvées that often fall into what would traditionally be called demi-sec territory. However, Chidaine prefers to call these wines tendre, or ‘gently dry’. This is because the level of sweetness can fluctuate widely depending on the vintage. Like the great wines of the Mosel, these are wines where the sugar/acid balance is more important than residual levels. They are powered by their ripeness rather than sweetness, and always finish tangy and fresh.
This three-hectare clos sits just above the Clos de Breuil, on a plateau where the silex (flint) gives way to broken chalk and clay. It’s home to 60-year-old guyot- and bush-trained vines that are hand-harvested in tris with very low yields (circa 30 hl/ha). You can expect 10-20g/L of residual sugar. - Importer Note
François Chidaine is one of the France's most exciting white wine makers. Great vineyards managed biodynamically, ultra low yields and 'hands off' élevage are the order of the day here. It gives you an idea of Chidaine's standing in the Loire that when Benjamin Dagueneau wanted to gain experience as a younger man, he went to work with Chidaine. As a collective, his wines offer a remarkably pure and vivid expression of their respective terroirs.
In terms of the regions, Montlouis is Vouvray's little brother, sitting directly across the Loire river in France's North. The analogy of siblings is a good one as the rivalry between these two regions is intense. However, as Montlouis is much smaller in size, 400 hectares as opposed to 1800 for Vouvray, and as most of the wine is consumed in France, Montlouis is less well known. - Importer Note.
| Product Type | Wine White Chenin Blanc |
| Volume | 750ml |
| Country | France |
| Region | Loire Valley |
| Sub Region | Montlouis |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Organic/Biodynamic |