Francois Chidaine Vouvray le Bouchet 2005
-
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
"The Chidaine 2005 Vouvray Le Bouchet – from a botrytis-prone site where Fouquet often harvests a superb moelleux – is itself effectively a super-rich demi-sec or moelleux. Heady honeysuckle and gardenia mingle with subtly pungent, prickling spice and citrus zest and the pure honey of botrytis in the nose. Honey, lime cream, candied ginger and tangerine rind, cinnamon, and persistent sweet florality fill the mouth and combine for a long, honeyed, floral, spicy finish. This opulent entry lacks the clarity or mineral dimension of the best Chidaine 2005s, but it also needs several years to shed its puppy fat and for its botrytis-inflected personality to be fully revealed."
-Wine Advocate
Professional Ratings
- Wine Spectator
- Robert Parker's Wine Advocate
Montlouis is an appellation of 400 hectares located directly across the river from Vouvray. (Until it was granted AOC status in 1937, Montlouis wines were under the Vouvray appellation.) The soils in both places are quite similar: sandy clay on a base of tuffeau. Some say that a slightly higher percentage of sand and pebbles in the Montlouis soil makes the wines somewhat leaner than the wines of Vouvray. For us, this trait adds to the charm of Montlouis's sec wines, giving them a lively crispness on the palate and outstanding minerality.
François Chidaine has worked alongside his father Yves for many years, in two independent estates. He works his vines the old-fashioned way, but does not want any mention of organic viticulture on his bottles even though he is certified organic. He champions the Chenin Blanc grape and its ability to produce vibrant wines that age gracefully.
Chidaine's estate is divided into 8 distinct plots, with much of the vineyards between 40 and 80 years old. Clos de Breuil is Chidaine's sec, or dry, cuvée of Montlouis, while Clos Habert and Tuffeaux are demi-sec, or off-dry cuvées. A stunning Méthode Traditionnelle, or pétillant, is made with grapes from younger vines.
Unquestionably one of the most diverse grape varieties, Chenin Blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Somm Secret—Landing in South Africa in the mid 1800s, today the country has double the acreage of Chenin Blanc planted compared to France. There is also a new wave of dedicated producers committed to restoring old Chenin vines.
Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.
The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.
The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).
The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.