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Domaine François Chidaine Vin de France Moelleux 2016

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Domaine François Chidaine Vin de France Moelleux 2016
Producer Domaine François Chidaine
Region, Country Montlouis-sur-Loire, France
Bottle Size 750ml
Case Size 12
Product Code 22447-750

Manuela Chidaine described 2016 as a “vintage from hell”. Stemming from the severe frost that blanketed the central Loire on 27th April, this domaine lost an astonishing 90% of its forthcoming crop. By harvest time, this translated to an average yield of 5 hl/ha. As such, the domaine could only realise four cuvées from their Montlouis/Vouvray vineyards. This delicious moelleux is one wine that made the cut.

The wine is a blend of strictly sorted, late-harvested and botrytised grapes culled from parcels in Montlouis and Vouvray (hence the Vin de France appellation). It was raised for 11 months in used 600-litre barrels and bottled unfiltered. Ending up with just 35 g/L residual sugar, it is a glorious riot of quince, citrus oils and roasted pineapple bound by scintillating freshness and fabulous length of flavour. There’s also some serious complexity on the crunchy finish by way of grapefruit, smoke and spice nuances. It’s a wine to excite a top Mosel producer!

Domaine François Chidaine Vin de France Moelleux 2016

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Reviews

“This currently has 30 g/l residual sugar, and this may be reduced a little further once the vinification is finished, so it will be a gentle moelleux style I think. It has a very similar style to the dry Clos Baudouin from across the river, starting off fresh and primary, with some leafy fruit, although here the backdrop is more pear, peach and confit apples, richer and more evidently concentrated. This is followed by a softly polished palate, fresh and pure, with convincing substance and fresh acidity, as well as a fizzing minerality. A charming style, very accomplished, with fine potential, although I do question whether it will end up more demi-sec than moelleux in character.”
92-94 points, Chris Kissack, The Wine Doctor

Reviews

“This currently has 30 g/l residual sugar, and this may be reduced a little further once the vinification is finished, so it will be a gentle moelleux style I think. It has a very similar style to the dry Clos Baudouin from across the river, starting off fresh and primary, with some leafy fruit, although here the backdrop is more pear, peach and confit apples, richer and more evidently concentrated. This is followed by a softly polished palate, fresh and pure, with convincing substance and fresh acidity, as well as a fizzing minerality. A charming style, very accomplished, with fine potential, although I do question whether it will end up more demi-sec than moelleux in character.”
92-94 points, Chris Kissack, The Wine Doctor

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