François Chidaine Sauvignon Blanc, Touraine, Loire Valley, France 2025
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Montlouis-based estate founded in 1989, when François Chidaine took over four hectares from his father, Yves. Now around 40 hectares across Montlouis, Vouvray and Touraine, farmed biodynamically with low yields and hand harvests. The Touraine bottlings are a value entry point into the house style.
- WINEMAKER: François Chidaine
- FARMING: Practicing Biodynamic; no/low-till, regenerative viticulture
- VARIETY: Sauvignon Blanc
- TERROIR: Touraine AOC, Loire Valley. Vineyards around Montrichard and Chissay-en-Touraine, north of the Cher River. Chalky limestone and clay soils.
- VINIFICATION: Estate-grown, hand-harvested fruit. Indigenous yeast fermentation in stainless steel vats.
- AGING: Aged in stainless steel.
- TASTING NOTES: Citrus and mineral-driven, with a saline edge and a core of ripe fruit. Lime zest and wet stone on the nose, crisp acidity, and a dry finish with more length than the appellation usually delivers.
- FOOD PAIRINGS: Oysters and raw shellfish, goat cheese, herb-forward dishes such as asparagus or green salads, and Thai or Vietnamese dishes built on lime and fresh herbs.
François Chidaine Sauvignon Blanc, Touraine, Loire Valley, France 2025
Regular price
$0.00
Shipping calculated at checkout.
Montlouis-based estate founded in 1989, when François Chidaine took over four hectares from his father, Yves. Now around 40 hectares across Montlouis, Vouvray and Touraine, farmed biodynamically with low yields and hand harvests. The Touraine bottlings are a value entry point into the house style.
- WINEMAKER: François Chidaine
- FARMING: Practicing Biodynamic; no/low-till, regenerative viticulture
- VARIETY: Sauvignon Blanc
- TERROIR: Touraine AOC, Loire Valley. Vineyards around Montrichard and Chissay-en-Touraine, north of the Cher River. Chalky limestone and clay soils.
- VINIFICATION: Estate-grown, hand-harvested fruit. Indigenous yeast fermentation in stainless steel vats.
- AGING: Aged in stainless steel.
- TASTING NOTES: Citrus and mineral-driven, with a saline edge and a core of ripe fruit. Lime zest and wet stone on the nose, crisp acidity, and a dry finish with more length than the appellation usually delivers.
- FOOD PAIRINGS: Oysters and raw shellfish, goat cheese, herb-forward dishes such as asparagus or green salads, and Thai or Vietnamese dishes built on lime and fresh herbs.