Domaine François Chidaine : Les Bournais 2023

Characteristics and Tasting Notes for the 2023 Montlouis-sur-Loire from Domaine François Chidaine

Tasting

Colour
Revealing a beautiful pale gold hue, this wine shines with its clarity.

Nose
The aromatic bouquet opens with notes of crushed pear, green apple and honeysuckle, underscored by touches of lemongrass, citrus zest and a chalky minerality.

Palate
With a precise, taut mineral structure, the palate offers vibrant acidity and great purity. It unfolds flavours of white peach, quince, grapefruit zest and fresh almond, all carried by a saline thread and a long, sparkling finish.

Food and Wine Pairing

This white wine pairs beautifully with seafood, oysters or grilled fish. It also enhances raw preparations such as ceviche, white meats like roast poultry, as well as fresh or aged goat cheeses and green vegetable dishes such as asparagus.

Service and Storage

This 2023 Montlouis-sur-Loire has excellent aging potential. It can be cellared for optimal tasting until around 2033, with the capacity to evolve for up to two decades under good conditions.

The Mineral Expression and Precision of a Montlouis-sur-Loire White Wine

The Estate

Founded in 1989 by François Chidaine, following in his father's footsteps, Domaine François Chidaine is a key reference in the Loire Valley. Now run by François and his wife Manuéla, the estate spans 37 hectares, of which 20 are located within the Montlouis-sur-Loire appellation. A pioneer of organic farming since 1992 and later of biodynamics, the estate stands out for its regenerative approach and deep respect for ecosystems. The winegrowing couple is dedicated to producing authentic wines that faithfully reflect the complexity of their terroirs.

The Vineyard

Located on a promontory south of the river, the Montlouis-sur-Loire vineyard benefits from south and southeast-facing exposures. The vines, aged between 40 and 80 years, are rooted in varied soils composed of tuffeau, a porous limestone rock, topped with silica-rich perruches and clay. The estate practices no-till viticulture, favouring permanent cover cropping to boost biodiversity and soil health. Yields are deliberately kept low, and harvesting is carried out entirely by hand.

The Vintage

The year began with generous budbreak followed by a swift flowering in late May and early June under dry, sunny conditions. However, late June brought heavy rainfall, leading to significant fungal disease pressure. Summer and early autumn were marked by alternating periods of abundant rain and water stress, requiring constant attention in the vineyards and rigorous sorting at harvest.

Winemaking and Aging

After gentle whole-bunch pressing, the juices ferment spontaneously through indigenous yeasts. This slow fermentation continues through winter in cool cellars carved into the tuffeau. Aging takes place on fine lees, without stirring, in demi-muids and traditional barrels, with no use of new oak. To preserve freshness and mineral tension, malolactic fermentation is not carried out.

Grape Variety

Chenin Blanc (100%). An emblematic grape variety of the Loire Valley, Chenin Blanc stands out for its ability to convey the nuances of its terroir with great purity, offering here a beautiful mineral tension.