Domaine François Chidaine Montlouis moelleux sweet white 2016

PRESENTATION OF DOMAINE F. CHIDAINE
+ ALL ITS OTHER WINES IN STOCK

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Domaine François Chidaine Montlouis moelleux 2016 sweet white wine

Guide RVF des Meilleurs Vins de France 2021 (Nov. 2020): 94/100. The 2016 moelleux has not aged a bit; its sugar rises with great precision and invigorates us from the very first sip. A very fine wine that will reconcile those who do not like residual sugars.

Robert Parker's Wine Advocate (Y. Castaing, Oct 2025): 95/100 : Flamboyant and lively, Chidaine's 2016 Vin de France Moelleux is showing superbly today, evoking aromas of almonds, saffron, baked pear and ripe orchard fruits. Full-bodied, dense and concentrated, it's structured and perfectly balanced, with bright acids and a lively mid-palate that culminates in an endless, mineral and subtle finish. Kudos! DRINK DATE 2025-2050

Technical sheet written by the domaine:

The year 2016 was challenging for us due to the capricious climate. The frost of April 27, 2016, had a significant impact: 90% loss.
After a very rainy spring, the summer and late season were much more favorable, allowing us to harvest a small but very high-quality crop.

GRAPE VARIETY: 100% Chenin Blanc

PLOT: 50 to 100 years old

ALCOHOL CONTENT: 13.5%

RESIDUAL SUGARS: 22.3 g/L

TOTAL ACIDITY: 4.5 g/L     
     
BOTTLED ON: August 2017

SOILS: Clay and flint; subsoil made up of Tuffeau (soft white limestone through which the roots create a passage).

HARVEST: Manual with successive sorting.

CULTIVATION METHOD: The vineyard is managed in Biodynamics. No chemical phytosanitary products are used in the vineyard. The soils are grassed, and melliferous and nematicidal plants are sown in the rows. The preparations used come solely from transformed plant, animal, and mineral materials. The qualities and particularities of each terroir are thus respected. The goal is to find a balance and create harmonious living conditions between land, plant, and environment to obtain a quality wine.

VINIFICATION: After pressing in a pneumatic press, alcoholic fermentation is carried out by indigenous yeasts in demi-muids, wooden barrels with a capacity of 600 liters. It can last up to six months. Malolactic fermentation is not sought.

AGING: It is done on fine lees, still in demi-muids (total duration 11 months).

TASTING: Clear and brilliant color. Nose and palate marked by exotic fruits, particularly passion fruit, which brings an aromatic balance while maintaining freshness. Beautiful breadth and length on the palate.

Food and Wine Pairings: Foie gras, Roquefort, pear almond tart.

Serve at 11-12°