Beginning in 2014, French wine officials came and inspected both men’s cellars before ruling that neither were allowed to use ‘Vouvray’ on their labels anymore. Instead, they mandated that for a wine to be labeled Vouvray, it had to be made inside Vouvray’s borders, not just made from grapes grown inside Vouvray’s borders. All of a sudden, they went from ‘Vouvray’ wines to ‘Vin de France.’ Game over? Not quite.
Both guys continued to sell their wines — just without the coveted ‘Vouvray’ in the name. It could’ve spelled the end, but luckily, even under the ‘Vin de France’ moniker, everybody who knew these two great estates knew exactly what was in the bottle. Their sales continued to be just fine.
But while Chidaine’s white wines might have made him famous, he has always had the goal of making the best Red wine in the Loire. Not just the best Red, but the best Gamay — a tall feat given how great Cru Beauloais and Fleurie can be. But François is not like most people. He searched and searched for the perfect spot to grow Gamay in the Touraine for eight years(!) until he finally found a tiny little horseshoe vineyard hidden from all roads and rich with an abundance of different soil types mixed together, a la Beaujolais. He believes he has finally found the place that will help him achieve his ultimate goal.
This is the sixth vintage of the Chidaine Gamay. In the first three years, François sold off the juice as bulk because he didn’t like his end result. Year four, he finally bottled it. Last year, he predicted that he was on the cusp of a breakthrough. This year’s bottling is 100% ready for the big stage. It’s an incredible Tuesday Nighter, an ideal wine for Thanksgiving and just an all around fun bottle to drink.
Out of stock
Don't worry! Enter your email and we'll notify you when it's available again or if we have very similar products from this producer.
Only logged in customers who have purchased this product may leave a review.
The wine itself is dark purple in color, with lifted aromatics of black cherry, lavender, thyme, and anise. The fruit is pure, juicy, and vibrant with great tension. The finish is classic Provençal, savory and stony, super fresh and long. I’m telling you, this wine absolutely over-delivers. It’s got a beautiful dark color and structure of Cabernet with the fruit and garrigue-spice ala the top Southern Rhone Grenache and Syrah, making this one delicious summer red that is absolutely perfect with burgers on the grill or roasted leg o’ lamb.
Winemaker Patrick Brunet’s tiny Domaine Robert estate consists of 50-60 year old vines, deeply rooted in the granitic soils of Fleurie. What I love about him is that every vintage brings something new but it consistently stays excellent. For his 2022 cuvee, Patrick produced a concentrated, structured Beaujolais that’s roaring out of the gates but with the bones to improve in the bottle over the next decade. This is always a fantastic bottle to have around.
90 Points, Robert Parker’s Wine Advocate
Xavier Vignon’s brand spanking new CDR 100% is a thing of beauty. It’s already got a blessing from Robert Parker’s Wine Advocate who described this wine as, “Full-bodied, concentrated and supple”. This is a gorgeous and intricate blend that features all of the Southern Rhone appellations. This year, the blend was 40% Grenache, 25% Mourvedre, 15% Syrah, 7% Cinsault, 7% Marselan, 6% Terret Noir. Nobody can do it like the mad scientist, Xavier Vignon.