François Chidaine Touraine Rouge 2023

François Chidaine began working alongside his father Yves in the mid-1980s. When Yves retired in 1989, François took over just four hectares of rented vineyard land. He developed contracts allowing him to purchase parcels if they came up for sale. In 1999, his wife Manuela joined the operation and established La Cave Insolite, their tasting room. By 2003, the estate achieved organic and biodynamic certification.

The domaine expanded significantly in 2002 when François and cousin Nicolas Martin acquired Vouvray's prestigious Clos Baudoin. Additional purchases in 2006 brought total holdings to over 30 hectares across Montlouis, Vouvray, and Touraine. Today, François Chidaine ranks among the Loire Valley's most respected producers.

The Touraine vineyards lie near Montrichard and Chissay-en-Touraine, just north of the Cher River. Clay-limestone soils rest on tuffeau chalk, providing excellent drainage and mineral character. François favors slow fermentations in cold limestone cellars, often lasting through winter. Many wines age 12 months on lees before bottling. This patient approach builds complexity without rushing the process.

While Chenin Blanc remains the estate's focus—producing benchmark Montlouis and Vouvray wines—the Chidaines also craft a small range of Touraine reds and whites. The Touraine Rouge blends Côt, Cabernet Franc, and Pineau d'Aunis from biodynamic vineyards. The Touraine Sauvignon and Touraine Gamay complete the lineup.

François practices regenerative agriculture with no-till farming and permanent cover crops. His goal extends beyond winemaking—he speaks of saving the world through responsible viticulture. Each vintage reflects both his meticulous farming and the distinct terroir of central Loire Valley.

Touraine occupies a central position in France's Loire Valley, stretching along both banks of the Loire River between Blois and Tours. Established as an AOC in 1939, this historic appellation encompasses approximately 5,000 hectares across multiple communes, including Amboise, Montlouis-sur-Loire, and Vouvray. The region produces red, white, rosé, and sparkling wines at accessible price points.

The Loire River moderates temperatures throughout Touraine, creating warm summers and cool nights that preserve natural acidity in the grapes. This continental-maritime influence distinguishes the area from warmer southern French regions. Harvest typically occurs in September and October, depending on variety and vintage conditions.

Touraine's geology varies considerably across the appellation. Clay-limestone soils dominate, mixed with flint and sand deposits, particularly around the Cher River valley. Tuffeau limestone, the soft chalk used to build Loire châteaux, forms the subsoil throughout much of the region. These porous soils provide excellent drainage while retaining moisture for vine development during dry spells.

Sauvignon Blanc leads white wine production, creating crisp, mineral-driven wines with characteristic Loire freshness. Chenin Blanc appears in both dry and off-dry styles. Red varieties include Cabernet Franc, which produces food-friendly wines with bright acidity; Gamay for lighter, immediate-drinking options; and Côt (Malbec), contributing structure and depth. Pineau d'Aunis adds aromatic complexity to blends.

Natural winemaking thrives in Touraine. Producers like François and Manuela Chidaine champion organic and biodynamic farming with minimal intervention in the cellar. This approach emphasizes soil health, biodiversity, and terroir expression over technological manipulation.

Touraine wines pair naturally with the region's cuisine—fresh goat cheese, rillettes, charcuterie, and river fish. The appellation offers an accessible entry point into Loire Valley natural wines.