Varietal
François Chidaine Baudoin 2023
$63.99
François Chidaine Baudoin 2023
The walled Clos Baudoin vineyard above the cellars is considered one of the two great terroirs of Vouvray, and Chidaine’s purchase of the estate in 2007, after renting the vines for several years, made it possible for his team to begin the replanting of the vineyard after decades of neglect by the former owners. This process is about 50% complete and the results are beginning to show in the wine.
Always vinified dry, this wine has a floral nose with hints of truffle, citrus and some forest aromas. Wonderfully refreshing on the palate due to its being packed full of citrus fruit rounded out with quince.
Apparently there was a little known rule in Vouvray that requires wines from the appellation to be aged entirely in the village. Currently Chidaine along with another well known Montlouis producer are in legal proceedings to have the appellation status reinstated for their Vouvray wines.
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François Chidaine Baudoin 2023
The 2.7-hectare south-facing Clos Baudoin is one of Vouvray’s legendary sites. It had previously belonged to the Prince Poniatowski, but Chidaine had rented the vines since 2002, and has owned the plot outright since the end of 2006.
The small amount of wine that he makes from Clos Baudoin is sleek and fine, with noticeably more complexity and dimension than his other Vouvrays. It’s always a dry wine, as he thinks this vineyard excels at classic Vouvray sec.
Grape variety
Chenin Blanc (Pineau de Loire)
Vine cultivation
The vineyard is managed biodynamically. No chemical pesticides are used. The soil is tilled. Honey-producing and nematocidal plants are sown between the rows. The preparations used are derived solely from processed plant, animal, and mineral matter.
Floors
The soil is composed of deep clays and white chalk, entirely of a clay-limestone nature. The subsoil consists of Tuffeau, a soft, white limestone through which roots can penetrate.
Winemaking
After pressing, alcoholic fermentation is carried out by indigenous yeasts in demi-muids, 600-liter wooden barrels. This process can last up to six months. Malolactic fermentation is not encouraged. The wine is then aged on its fine lees, also in the demi-muids.
| Weight | 4 lbs |
|---|---|
| Dimensions | 4 × 4 × 12 in |
| Type | Wine |
| Wine | |
| Varietal | |
| Region | |
| Winery/Vintner | François Chidaine |
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