Chidaine's 2008 Montlouis Les Choisilles - a dry blend from various parcels that he essays most years but expects not to in 2009 - delivers aromas of fresh lemon, grapefruit rind, and white peach mingled with chalk dust and white truffle that put me (and him) much in mind of the corresponding 1996. Bright, tight, and faintly sizzling in phenolic intensity this combines sheer density with rapier penetration, leaving behind almost indelible impressions of citrus zest, white pepper, radish, chalk, musk, and white truffle. As with the corresponding Clos du Breuil, this practically defeats the usual commercial intentions for this cuvee in seeming to want a couple of years in bottle. If drunk young, decanting is advised. This outstanding value should certainly perform memorably for at least 5-7 (and, if in that respect too, if like the 1996, then longer). To resort to a musical metaphor, those less tolerant of dissonance and acerbity in their polyphony should be skeptical of my score. A still youthfully energetic Francois Chidaine - for more about whose methodology and recent history see my report in issue 172 - has continued to hone his long-ago manifest talents, even as (together with his cousin Nicolas) he oversees two estates (one formerly that of Prince Poniatowski in Vouvray, which accounts for 30% of total production). Based on their performance in cask, his 2009s - which weren't harvested much earlier than his 2008s - surpass those of his Vouvray and Montlouis neighbors (many of whom bottled their wines in spring) for refreshment, clarity, precision, and minerality, even though alcohol levels center around a for these appellations relatively high 13.5-14%. As for Chidaine's 2008s, while their acidity and minerality might strike some tasters as too prominent, I don't think Chidaine hyperbolizes when he calls the vintage 'magic.' You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine, not to mention a continuing source of amazing value. (I hope to be able to catch up with and report on his 2007s at some point, too, but there was simply no time to get to that when I visited him, nor since.) All of the 2009s in this report were tasted, unassembled, from a range of (nearly all 620-liter) barrels of various ages. There will as usual be an off-dry Les Tuffeaux bottling from barrels not selected for final inclusion in any site-specific cuvees - reflecting 6 or 7 parcels in all - but by its nature non-existent until after the late summer assemblage. It will however include the fruit of young vines from the flint-chalk Les Epinais that ascended to 14.7% alcohol even with high residual sugar, and whose caramelized, honeyed aura is more vintage-typical than most of the 2009 lots here. Incidentally, Chidaine intimated that he might re-instate the word 'sec' on the labels of his dry wines. I continue to consider it a mistake for him and so many of his follow-growers in Montlouis and Vouvray to rely solely on winery-internal conventions as to what tastes dry and what sweet. Chidaine now also bottles and exports to the U.S. inexpensive Touraine Sauvignon and red blends rendered from contract fruit.Importers include Beaune Imports, Berkeley, CA, tel. (510) 559 1040 and Polaner Selections, Mt. Kisko, NY; tel. (914) 244-0404
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