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Domaine François Chidaine Montlouis Brut Nature 2020

$78.00
Out of stock
Domaine François Chidaine Montlouis Brut Nature 2020
Producer Domaine François Chidaine
Region, Country Montlouis-sur-Loire, France
Bottle Size 750ml
Case Size 6
Product Code 23364-750

Chidaine’s Montlouis Brut Nature is made from old-vine, biodynamically farmed, hand-harvested fruit cropped at a very low 35 hectolitres per hectare (a figure almost unheard of in Champagne). To be specific, this zero-dosage Montlouis is 100% Chenin Blanc from the flinty (perruches) sites of Le Volagray and Les Landes, as well as the clay- and limestone-dominant (aubuis) sites of Clos Renard and Les Epinais. Chidaine picks his grapes for sparkling wine at around 11.5 to 12.5 degrees of potential alcohol (i.e. flavour-ripe) as he wants his terroir to shine through. The base wine ferments spontaneously in old 620-litre barrels.

This release offers wonderful aromas and flavours of green apple, pistachio, baking spice and white flowers. Again, the palate is engagingly vinous, with a creamy texture shot through with saline energy and spicy complexity. The finish tapers to a long, grippy, mineral-infused close—something seldom encountered in Chenin-based sparkling wines. There’s so much to love and such value for a world-class sparkling wine!

Domaine François Chidaine Montlouis Brut Nature 2020

Reviews

“The 2020 Brut Nature is a traditional method sparkling Chenin. It's a carefully made, cleansing aperitif style. Grown biodynamically, it is then naturally fermented in demi-muids before undergoing its second fermentation in bottle and resting on its lees for 18 months. The result is a bone-dry bottling, taut and lively with an assertive fizz. Rich apple fruit flavors are joined by lightly savory notes and subtle pastry characters derived from time on lees.”
90 points, Rebecca Gibb MW, Vinous

Reviews

“The 2020 Brut Nature is a traditional method sparkling Chenin. It's a carefully made, cleansing aperitif style. Grown biodynamically, it is then naturally fermented in demi-muids before undergoing its second fermentation in bottle and resting on its lees for 18 months. The result is a bone-dry bottling, taut and lively with an assertive fizz. Rich apple fruit flavors are joined by lightly savory notes and subtle pastry characters derived from time on lees.”
90 points, Rebecca Gibb MW, Vinous

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