Chidaine’s Clos du Breuil is a Montlouis treasure: a single, three-hectare site, sloping towards the Loire and home to some of Chidaine's oldest vines (up to 90 years old). A flint-stone’s throw from Clos Habert, Clos de Breuil rests on one of the highest points in the appellation. The soil is clay and coarse flint over a subsoil of limestone—the type known to the locals as les perruches.
Chidaine’s vines are spread across several plots: the fruit was hand-harvested with several ‘tris’ and naturally fermented in 600 litre demi-muids over a period of up to six months. Like many of Chidaine’s ‘18s, this needs air to reveal all of its glories. Decant it if you’re serving it young. It’s super floral with golden delicious apple, fresh pineapple and guava fruit and a juicy, tangy zesty close.
“Chidaine’s 2018 Montlouis Clos du Breuil is marked by a real feeling of old-vine density. Apricot, peach, tangerine oil and spice all build in a viscous, oily Chenin that is all about texture. Powerful and classy, the Clos du Breuil is fabulous. Time in the glass just brings out the wine’s depth and intensity, with a hint of tropical exoticism that lingers on the finish.” 95 points, Antonio Galloni, Vinous.