Here's the Thing... Chidaine???

K

Karen Goetz

Karen Goetz
Perhaps it is just me but I haven't noticed many comments lately on Msr. Chidaine's wines lately. I am a fan. Couverture?!?!
 
Speaking only in terms of the US, I don't think he has a national importer anymore. I too have been a fan but they haven't been in Michigan for years. So I emailed the winery just to inquire and at the time, they seemed content with distribution in the few states where they direct relationships with wholesalers -- something like New York, Ohio, and Missouri. So I suspect availability is one reason.
 
originally posted by evan hansen:
Speaking only in terms of the US, I don't think he has a national importer anymore. I too have been a fan but they haven't been in Michigan for years. So I emailed the winery just to inquire and at the time, they seemed content with distribution in the few states where they direct relationships with wholesalers -- something like New York, Ohio, and Missouri. So I suspect availability is one reason.
Click to expand...

Beaune Imports, run by Michael Sullivan, still lists Chidaine on their website, which means, if up to date, that they have west coast distribution as well.
 
They recently became available in NC through a local/regional importer Authentique Vin by Thomas Meunier. I'm looking forward to getting re-acquainted with them.
 
originally posted by VLM:
They recently became available in NC through a local/regional importer Authentique Vin by Thomas Meunier. I'm looking forward to getting re-acquainted with them.
Click to expand...

Nice. I also wouldn't mind getting reacquainted. That is, if there was a store where I could buy something!
 
Robert Panzer/down to earth wines brings in the whole line up of Chidaine wines I believe. He is in Wilmington Delaware.
 
It's just you. There's a lot of talk about Chidaine on Wine Berserkers. They go bonkers over him in Orange County, CA. I kid you not.
 
originally posted by Bill Lundstrom:
i haven't had much luck aging his wines. anyone have good experience with bottles 5-10 years old? or older.
Click to expand...

I'm kindah in the same boat, Bill. To my tastes and for the most part I haven't found his wines to age that well in comparison to Huet, Foreau and Pinon. I find they drink best within 10-12 years of vintage.
 
Aging like Huet, Foreau and Pinon is a high bar.

But 10-12 years sounds good and I've definitely had good experiences with Bournais at 5-10 years post-vintage. Worth the time IMHO.
 
I sell Chidaine. In Norway. But the current vintage, 2016, was a very tough one. Both for Chidaine and his neighbour Jacky Blot. Chidaine lost 70% in Montlouis, 50% in Vouvray and 80% in Touraine due to frost. He has put a few bottles of back vintages on the market. And he bought a stash of chenin-grapes from friends in Limoux.
 
originally posted by Pavel Tchichikov:
originally posted by Rahsaan:
Aging like Huet, Foreau and Pinon is a high bar.
Click to expand...

Nothing to do with their being Vouvray rather than Montlouis, of course.
Click to expand...

You know he also makes a number of different Vouvray bottlings, right? Not that he can call them Vouvray these days...
 
originally posted by Brad Kane:
originally posted by Pavel Tchichikov:
originally posted by Rahsaan:
Aging like Huet, Foreau and Pinon is a high bar.
Click to expand...

Nothing to do with their being Vouvray rather than Montlouis, of course.
Click to expand...

You know he also makes a number of different Vouvray bottlings, right? Not that he can call them Vouvray these days...
Click to expand...

actually his latest bottling of clos baudoin is bottled as vouvray. i think that hiccup got fixed.

i have 3 bottles of his 2014, which was labelled as vin de france.
 
I’ve been getting a regular supply through Emvoyer (thanks, VLM) but perhaps that too will dry up.

Mark Lipton

Ps as part of my birthday celebration here in Berkeley, we opened a Chidaine Briut Nature (imported by Braine Inports, Berkeley, Ca) recently purchased at Solano Cellars. Very nice, but not in the same league of those by Huet, Foreau or Pinom. I blame the terroir.
 
You must log in or register to reply here.
Back
Top