Loire 2005 at the TGJP

P

pab

pierre-alain benoit
Hello,
We made a very nice dinner at the tgjp in Paris last friday with 10 Loire whites (François Chidaine & Richard Leroy) and reds (Alliet, Baudry, Cyril Le Moing, Gourdon, Breton...).
www.tgjp.com
Ask any questions on the forum and I will try to answer.
Best regards
pierre-alain benoit
 
Montlouis Chidaine 2001 & 2002 Les Choisilles

L’acidité du 2002 est très très haut placée et une interrogation quant à la maturité des raisins se dessine. Le 2001 s’avère un peu plus aimable, mais une pointe de sucre résiduel et de prégnantes touches d’élevage plus de dix ans après sa vendange entravent notre plaisir.
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Interesting. I remember loving both of these for their racy pleasure around 2004-05, but I can imagine that they were not necessarily built for aging. At least according to my facile understanding of their 'material'. Have you had better success aging other vintages of Les Choisilles?
 
Hello Rahsaan,
I bought a case of each 01 & 02 vintages. I never been enthousiasted or charmed but found that it was an interesting effort to make a Vouvray-Montlouis wine with low sulfur (vs Huet & Foreau). Since 04 vintage, Cossais made better dry wine. The "new" Choisilles vintage - 05 & 07 - I tried was also disapointed. Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
 
originally posted by pab: Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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Yes, I know you're on record as not being a big fan of the recent Chidaine wines. I've found a lot of the cuvees to lack my ideal level of tension, but then again the vintages have been ripe and the only 2008 I tasted was Les Bournais.

But, in the past few weeks I've been going through several bottles of the 09 Clos du Breuil and that has been very delicious, very racy (although also very ripe), and very impressive for turning heads at (non-wine geek) dinners.
 
originally posted by pab:
is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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Holly cow. Don't you feel a little stupid when you write this kind of shit down...
 
Dont' be nervous. I'm felling confortable.
When I visit Cyril Fhal or Richard Leroy with their 3 or 4 ha, I see high-end ans artisanal work.
 
originally posted by Rahsaan:
originally posted by pab: Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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Yes, I know you're on record as not being a big fan of the recent Chidaine wines. I've found a lot of the cuvees to lack my ideal level of tension, but then again the vintages have been ripe and the only 2008 I tasted was Les Bournais.

But, in the past few weeks I've been going through several bottles of the 09 Clos du Breuil and that has been very delicious, very racy (although also very ripe), and very impressive for turning heads at (non-wine geek) dinners.
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The 2008 Le Bouchet has treated me pretty well. I have not tried any old Chidaine wines, so I really don't know about their aging potential, but in its youth the 2008 has reasonably good tension and such vibrant acidity that the residual sugar is hardly noticeable, merely endowing the wine with a nice sense of balance rather than making it seem sweet. I was less impressed with the 2009 though.
 
originally posted by Michael Lewis:
The 2008 Le Bouchet has treated me pretty well.
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Yeah, I heard a lot of good things about the 08s, but I only bought a few bottles of Les Bournais. Which I liked, but didn't love.
 
originally posted by pab:
Dont' be nervous. I'm felling confortable.
When I visit Cyril Fhal or Richard Leroy with their 3 or 4 ha, I see high-end ans artisanal work.
Click to expand...

Rayas among the ugly industrial producers along with Giacomo Conterno or Egon Muller...
I hope your taste is better than your insight concerning vineyard surfaces...
 
Yeah, and that Texier can't make a decent wine as spread out as he is. Can't really be an artisan with like 20 different wines. (!)
 
...very impressive for turning heads at (non-wine geek) dinners.
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I remember similar feelings when showing off 90's-vintages Zind-Humbrechts, and we know the path that led to.
 
originally posted by pab:
. Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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i realize english isn't your first language ,and everyone is entitled to their opinion but this is just a ridiculous statement.

have you at least tasted his sparkling wine? and you claim he can't make a "nice wine". really?
 
originally posted by pab:
. Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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As previously noted on this bored, there is nothing wrong, and a lot very right, with the '08 Bournais Franc de Pied. Truly beautiful this summer, anyway.
 
originally posted by Brézème:
originally posted by pab:
is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
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Holly cow. Don't you feel a little stupid when you write this kind of shit down...
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Mais non, Pierre-Alain would never feel stupid. Maybe he can't taste the wine so well, but he has given us a wonderful passive verb: enthousiasted.
 
originally posted by Brian C:
Yeah, and that Texier can't make a decent wine as spread out as he is. Can't really be an artisan with like 20 different wines. (!)
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Not an artisan but a negociant.
 
originally posted by Brézème:
originally posted by pab:
Dont' be nervous. I'm felling confortable.
When I visit Cyril Fhal or Richard Leroy with their 3 or 4 ha, I see high-end ans artisanal work.
Click to expand...

Rayas among the ugly industrial producers along with Giacomo Conterno or Egon Muller...
I hope your taste is better than your insight concerning vineyard surfaces...
Click to expand...

I dont' think that Chidaine bootles cost the same prices... So Chidaine can't make the same work.
 
originally posted by Bill Lundstrom:
originally posted by pab:
. Now, Chidaine is running a more than 35 ha estate and can't make a nice wine.
Best regards
Pierre-Alain
Click to expand...

i realize english isn't your first language ,and everyone is entitled to their opinion but this is just a ridiculous statement.

have you at least tasted his sparkling wine? and you claim he can't make a "nice wine". really?
Click to expand...

Why does vignerons in Montlouis produce so many sparkling wine ?
 
An acquaintance who grows grapes in a very Northerly place -- where he may or may not get enough sunshine to fully ripen -- says that he makes sparkling wine because he can use slightly under-ripe grapes for it.
 
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