'08 Chidaine Le Bouchet

originally posted by MLipton:
'08 Chidaine Le BouchetUh huh. Yep. Oh, yeah.

Mark Lipton
Click to expand...

RS ?
I admired this as a moelleux, but my trusty sources inform that it's migrated towards demi-sec as of late, if not further.
 
originally posted by .sasha:
originally posted by MLipton:
'08 Chidaine Le BouchetUh huh. Yep. Oh, yeah.

Mark Lipton
Click to expand...

RS ?
I admired this as a moelleux, but my trusty sources inform that it's migrated towards demi-sec as of late, if not further.
Click to expand...

19 g/L but pretty well hid, I'd say. It could pass for sec-tendre by my tastes in this vintage. We had it with various foods, and with the spicier fare the sweetness was a bit more evident.

Mark Lipton
 
originally posted by .sasha:
originally posted by MLipton:
'08 Chidaine Le BouchetUh huh. Yep. Oh, yeah.

Mark Lipton
Click to expand...

RS ?
I admired this as a moelleux, but my trusty sources inform that it's migrated towards demi-sec as of late, if not further.
Click to expand...

Is there a good crib sheet on RS for Chidaine? I understand the man doesn't like it on his labels, but I find it useful.
 
Clos du Breuil, Les Choisilles, Les Argiles, Clos Baudoin - Dry
Les Bournais - Dry to sec tendre depending on vintage

Those are the ones I mostly drink.

Les Tuffeaux and Clos Habert also vary by vintage and seem a step up in sweetness from Les Bournais. But I rarely drink these.

Le Bouchet is the one that's been all over the map, and the one I drink the least!
 
originally posted by Rahsaan:
My attemptClos du Breuil, Les Choisilles, Les Argiles, Clos Baudoin - Dry
Les Bournais - Dry to sec tendre depending on vintage

Those are the ones I mostly drink.

Les Tuffeaux and Clos Habert also vary by vintage and seem a step up in sweetness from Les Bournais. But I rarely drink these.

Le Bouchet is the one that's been all over the map, and the one I drink the least!
Click to expand...

Thanks -- Tuffeaux and Clos Habert are the two I see most frequently, Baudoin sometimes, Bouchet never. I've started marking the labels after tasting the wine. I minor irritation as I do like Chidaine's wine; sec, demi or otherwise.
 
Check out the Chidaine profile on the Wine Doctor's site: iirc, he gives some idea of what's what, RS-wise, for the different bottles.

I guess I should buying Chidaine in bigger quantities; I'm afraid to open any of my tiny stock so young. But Jasnieres and Anjou are competing very keenly now for my Loire Chenin $.

Is 13.5% abv getting to be the norm for Vouvray & Montlouis in a decent year?
 
I no longer remember where I cribbed this, but have found the following useful...

Here is a general description of his holdings.
It would be the rare vintage where they couldn't be classified as listed below.

Chidaine Vouvray:

Les Argiles = Sec.

Clos Baudoin = Sec

Le Bouchet = Demi-Sec

les Lys = Moelluex (I presume. I have never actually seen a bottle of this).

Chidaine Montlouis:

Clos du Breuil = Sec

Les Tuffeaux = Demi-Sec

Clos Habert = Demi-sec

Les Choisilles =Sec

I also agree w/ Kissack as a very good source of information.
 
originally posted by .sasha:
Les Lys would be a Montlouis.
Click to expand...
Well, he said he had never seen a bottle... I haven't either, but thanks for pointing it out.
Just noticed he misspelled Moelleux too.
 
Thanks, Jim and Rahsaan, for those helpful comments on the sweetness/dryness of Chidaine's various cuvées. I can't understand why he has a problem with putting "sec", "demi-sec", etc. on his labels, just as Huet and Foreau do. I should remember to ask him next time he is in Brussels. It's about my only grouse about an otherwise excellent vigneron.

"Sec" at Vouvray seems to be undergoing a sweetwards drift. Huet's are frequently above 10g/l of RS (in breach of EU definitions!?) but I have no complaint because the acidity is invariably crisp and mouth-watering.
 
Opened an '09 tonight: 'Twas excellent, with mild sweetness and still very fine minerality. Some of its youthful buffering material has molted off, so its texture is not so delighfully slightery as it was a few years ago, but it's still very fine, in a less immature way; and, as a well-made Chenin blanc wine, should have a luminous and engaging future ahead of it.
 
Meant to write 'slithery:' A textural descriptor that I find fits some Loire whites, especially youthful Muscadet- ('07 is a notable case) and Chenin-based wines. Perhaps associated with the same kind of mineral content that makes some water ('hard?') feel soapy in the shower.
 
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