Biodynamic. Chidaine’s Clos du Breuil is a Montlouis treasure. This single, three-hectare site, slopes towards the Loire River and is home to some of Chidaine's oldest vines (up to 90 years of age). A flint-stone’s throw from Clos Habert, Clos du 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, and the fruit was hand-harvested with several ‘tris’. It was naturally fermented in 600 litre demi-muids over a period of up to 10 months.
“The bouquet is precise, crystalline and deep, pairing lemony, tropical fruit and chalky aromas with flint stone, iodine and red paprika or pimiento notes. The palate is seamless, crystalline, fresh, very elegant and salty-piquant, almost like a limestone Riesling, with ripe pear flavors, fine tannins and a long and dense, if not juicy finish. The acidity is remarkably fine, and the wine indicates great aging potential, even though it is already an excellent Chenin that could be served even as aperitif (despite its 14% alcohol).” 92 points, Stephan Reinhardt, The Wine Advocate