François Chidaine is one of the Loire Valley’s most admired and influential vignerons, celebrated for his work in Montlouis-sur-Loire and Vouvray. After founding his domaine in the late 1980s, he quickly established a reputation for producing Chenin Blanc of remarkable purity, balance and longevity. Today, his estate encompasses around 40 hectares, farmed according to organic and biodynamic principles, with a deep respect for the health of the soils and the surrounding ecosystem.

Chidaine’s philosophy is rooted in minimal intervention and a strong belief that great wine is made in the vineyard. Old vines, some over 80 years of age, form the backbone of his holdings, producing naturally low yields of highly concentrated fruit. Harvesting is done by hand, often in multiple passes to ensure only the ripest, healthiest grapes are selected.

In the cellar, fermentations rely on indigenous yeasts, and wines are matured slowly in a mix of stainless steel, concrete and large old barrels, allowing Chenin Blanc to express its full spectrum of aromas and textures. His range includes bone-dry, mineral-driven Montlouis, rich and layered Vouvray, and occasionally sweet moelleux wines of extraordinary finesse.

Widely regarded as a benchmark producer, François Chidaine combines precision, authenticity and artistry, making wines that capture both the character of Chenin Blanc and the unique terroirs of the Loire Valley.

The Loire Valley, stretching over 600 miles along France’s longest river, is one of the country’s most diverse and scenic wine regions. Its cool to moderate climate varies from maritime in the west near Nantes to continental further inland, influencing grape ripening and wine styles. The region’s soils range from limestone, clay, and flint to sand and gravel, contributing to the distinctive minerality and freshness of its wines.

The Loire is renowned for its wide range of grape varieties and wine styles. In the west, near Muscadet, Melon de Bourgogne thrives on granite and schist soils, producing light, dry white wines with bracing acidity and saline notes. Further east in Anjou and Saumur, Chenin Blanc dominates, used for dry, off-dry, sparkling, and lusciously sweet wines with flavours of green apple, quince, honey, and lanolin. In Touraine and Vouvray, Chenin Blanc continues, joined by Sauvignon Blanc, which expresses zesty citrus, gooseberry, and flinty characters in regions like Sancerre and Pouilly-Fumé.

The Loire also produces elegant reds from Cabernet Franc, especially in Chinon and Saumur-Champigny, with red berry, herbal, and earthy notes. With its fresh, food-friendly wines, the Loire Valley offers exceptional variety, regional expression, and value for wine lovers worldwide.

Chenin Blanc is a versatile white grape variety originating in France’s Loire Valley, where it has been cultivated for centuries. Known for its high natural acidity and adaptability, Chenin Blanc thrives in a range of climates and soils, making it one of the most flexible white grapes in the world.

Viticulturally, Chenin Blanc is a vigorous and early-budding vine, which can make it susceptible to spring frosts. However, its thick skins and ability to retain acidity allow for a wide range of picking times, supporting various wine styles—from bone-dry to lusciously sweet, including sparkling wines.

While still prominent in France—especially in Vouvray, Anjou, and Saumur—Chenin Blanc has found remarkable success in South Africa, where it is the most widely planted grape. Called Steen, the South African examples range from fresh, citrus-driven styles to complex, oak-aged wines with notes of stone fruit, honey, and spice.

Chenin Blanc is also grown in the USA (notably California), Argentina, Australia, and New Zealand, often used in blends or as a varietal wine.

Flavour profiles include green apple, pear, quince, honeysuckle, and melon in dry versions, while sweeter styles offer notes of apricot, honey, and ginger. Its natural acidity and age-worthiness make Chenin Blanc a favourite among sommeliers and wine enthusiasts alike.