I had some 1999 Chinon white about a week ago, it was a close out so the price was good and the wine though starting to fade a bit was a good QPR. I went back and got the last three bottles. Lat night I opened one of the three, almost a caramel color, well browner and yellower than before. this time there was still some acidity to the wine but the apples and fresh things had noticably been replaced by less sharpway softer, can a wine be described as crumbly, it was as if it was disintegragting in the glass. Hope the other two got a little nicer treatment along the line!
Watching them go away-wines that is
May 08, 2004
6 Replies
] >I had some 1999 Chinon white about a week ago ] ] Who was the producer? I've never seen a Chinon white. Actually never realized ] there was such a thing. I'm not shocked, there are plenty of Loire appelations ] making red and white (or red and white and rosé). Even in appelations I think ] of as making only one color- think I was a white St-Nicolas-de-Bourgueil last ] year.
I was meaning to ask the same question.
Chinon blanc is 100% chenin, usually quite floral, not terribly acidic but with a nice chewyness. It is typically made for early drinking, but will certainly hold a few years. Sounds as if the '99 was damaged, more's the pity.
Nice wines often at a nice price, we enjoy Ch. Ligré, I think we're on the '01 now. IIRC it's around 5¤ "depart."
-E
Who was the producer? I've never seen a Chinon white. Actually never realized there was such a thing. I'm not shocked, there are plenty of Loire appelations making red and white (or red and white and rosé). Even in appelations I think of as making only one color- think I was a white St-Nicolas-de-Bourgueil last year. Dale
Dale Williams Drop "damnspam" to reply
snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in news: snipped-for-privacy@mb-m10.aol.com:
Ooh, I remember I had one from Olga Raffault, that was pretty good... okay, it was "Champs-Chenin" or something very close...
I can look it up when I get home... d:D
snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in news: snipped-for-privacy@mb-m10.aol.com:
from the label
Les Chesnaies 1999 (my last bottle is a 2000) Chinon mis en bouteille par Beatrice et Pascal Lambert, vignerons
I am hoping that it was damaged as the first bottle was quite nice and had a @10USD price point
From the back label (apropos to that thread)
Composition: Contains exclusively Chenin grapes from young vines planted on limestone hillslopes
Technical notes: The harvest is done only by hand. Fermentation and ageing in oak barrels.
Winemakers comments: A perfumed nose with lemon tree fruits and honey. It can be drunk young and chilled between 10 C and 12 C, or it can be kept to age. It can be served as ans aperitif, or with fish.
] snipped-for-privacy@aol.comdamnspam (Dale Williams) wrote in ] news: snipped-for-privacy@mb-m10.aol.com: ] ] >>I had some 1999 Chinon white about a week ago ] > ] > Who was the producer? I've never seen a Chinon white. Actually never ][snip] ] from the label ] ] Les Chesnaies 1999 (my last bottle is a 2000) Chinon mis en bouteille ] par Beatrice et Pascal Lambert, vignerons ]
Not to be confused with Patrick Lambert, also located in Cravant-les-Coteaux. These are solid winemakers, although I am not personally a client of theirs. IIRC they are doing some oaked reds.
Your 2000 is likely to be better than the 99, all things being equal.
] I am hoping that it was damaged as the first bottle was quite nice and ] had a @10USD price point ] ] From the back label (apropos to that thread) ] ] Composition: Contains exclusively Chenin grapes from young vines planted ] on limestone hillslopes ]
This drives me crazy! Like young vines is a _good_ thing! AFAIK this marketing concept was begun by Charles Jouguet in Chinon. Beurk. Anyway, 100% chenin is an INAO requirement.
] Technical notes: The harvest is done only by hand. Fermentation and ] ageing in oak barrels. ]
Was the OK one oaky? or old oak, more likely.
] Winemakers comments: A perfumed nose with lemon tree fruits and honey. ] It can be drunk young and chilled between 10 C and 12 C, or it can be ] kept to age. It can be served as ans aperitif, or with fish. ]
Fair enough, should go well with fish in sauce, I'd expect.
-E
Emery Davis wrote in news: snipped-for-privacy@address.com:
I was a confufsed by that one too. But when given lemons make lemonade!
Old oak the way I like it.
That is precisely how it was prepared. flouder in a sauce of butter, green onions, cream and white wine.
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