At a glance

Producer

François Chidaine

Region

Montlouis-sur-Loire, Loire Valley, France

Grape variety

Chenin Blanc

Wine type

White

Body

Light-bodied and Crisp

Sweetness

Dry

Typical price

$30-$55 USD (750ml, typical retail)

Tasting profile

Green/yellow apple, quince, ripe pear, white honeysuckle, wet stone, light citrus, subtle hay.

Evolution: Will develop honeycomb, lanolin, ginger, toasted almond, dried stone fruit and enhanced minerality.

At peak: Best after 4-8 years: combines fresh orchard fruit and savory mineral depth with touch of tertiary complexity.

Structure

Acidity

High, with notable freshness and cut

Tannins

None (white wine; notable phenolic texture from skins)

Alcohol

Typically 13%-13.5%

Aging potential

High for Loire Chenin Blanc in this style; can age gracefully 8-15+ years in top vintages

Drinking window

Peak drinking

4 to 8

Optimal window

2 to 10

Current status

Youthful, but approachable. Can be enjoyed now or cellared.

Current condition

Fresh, vibrant with tension; primary and secondary aromas developing.

Montlouis-sur-Loire Chenin Blanc from Clos du Breuil is built on high acidity and a mineral core, giving it impressive potential to evolve over a decade or more. It rewards intermediate cellaring with deeper aromas and softer edges but maintains interest even as it ages.

Food pairing

Seafood (shellfish, scallops), goat cheese, roast chicken, pork loin, Asian cuisine with ginger, vegetarian dishes, mild curry.

Serving

Decant

Not required

Sustainability

Sustainability score: 9/10

Fully organic since 1999; no synthetic pesticides/herbicides; hand-harvesting; composting; horse plowing used in some parcels; solar and low-energy usage at cellar; light glass bottles; careful water conservation; limited use of sulfur.

François Chidaine is internationally respected for his commitment to biodiversity, organic and biodynamic principles, and regenerative agriculture long before these were trends. The Clos du Breuil vineyard is farmed with a focus on soil health, natural yeast fermentations, and minimal intervention. The estate minimizes resource use in the cellar and avoids heavy packaging, keeping environmental impact low. While certification is organic (not always biodynamic on the label due to evolving regulations), practices routinely surpass standard organic requirements. Overall, Chidaine is among the Loire’s most environmentally responsible producers.