It’s been a couple years since I checked in on one of these, a Joguet from a very solid Chinon vintage. I loaded up on the Dioterie, and still wish I had grabbed more of the Chene Vert. Textbook Chinon, though admittedly showing a bit more modern in scale than some other old world Chinon producers (Raffault, Lenoir, etc.). The grape, and the terroir, though, shine through very well.
Archetype Chinon nose of tobacco ash, red fruits, a bit of barnyard hay and bell pepper. A little menthol as well. Fairly large scaled on the palate for a Chinon, large but not heavy, lifted by very crisp acidity, crunchy red fruits from pomegranates to currants and raspberry. Rounded out by some dark fruits. Spicey, peppery, herbaceous. Chewy, chalky, grainy, tannic (slightly drying) finish, long finish. Still very youthful. A few years ago I said check back in around 3 years from then, but now I say give it another 3+ to start fully enjoying how this wine matures. It really has not budged much from my last bottle.
This is a really outstanding Chinon. Love the rusticity.
(92+ pts.)
Thanks Robert. I’ve been sitting on a mixed case since release figuring these needed a decade. Sounds like my estimate was a tad aggressive. I’ll try my best to hold off another 3 years.
I sorta like chewy, hairy wines, so this one really works for me. Crack one open and see what you think. I have no will-power.
Thanks for the TN Robert. I also am sitting on my bottles of this. Additionally, I think the '05 Varennes Du Grand Clos are also still very youthful and plan on giving all these several more years.
Nice to see a note on this. Haven’t tried one since release in 2008, where my note sounds similar to what you wrote. I had an asparagus character on the nose, which sounds like your bell pepper now, and noted quite a lot of tannin.
Rick, back in 2008 the Varennes was even more tight and rustic, showing less forward fruit, and higher levels of tannins.
Oops, I don’t have a note on the Chene Vert, it was the Dioterie.
Agree Alan. When we opened a bottle (the Varennes) a few months ago it was quite primary with what I perceived as a fair amount of reduction. It’s interesting that the domaine’s website recommends that it’s ready now. I think they underestimate their wine’s longevity.
Rick, btw, your chicken eggs are the bomb! thickest shells I’ve ever seen.
Alan, any time you want some more eggs, come on by to share a bottle and grab a dozen!
I would have imagined as much, and really why I’d give it 10+ years after vintage until beginning to drink.