Olga Raffault, Chinon, “Les Picasses” 2002, $35
Old-vine cabernet franc grown in chalk and limestone soil, distinguished by dark fruit flavors, pine forest aromas, soft tannins, complexity, delicacy, and remarkable persistence.
Bernard Baudry, Chinon, “Le Clos Guillot” 2013, $28
From a vineyard with clay and limestone soil, a juicy Chinon with meaty and plum flavors, touches of mint, and a mineral core.
Bernard Baudry, Chinon, “Les Grézeaux” 2013, $28
Sixty-five-year-old vines planted in gravely soil yield a lush and alluring wine with a broad spectrum of red and dark fruit flavors balanced by generous acidity and tumbling minerals.
Olga Raffault, Chinon, “Les Picasses” 2012, $27
Mouth coating with lovely flavors of berries from the forest floor, this Chinon is rustic at the moment but will soften and open up, offering a glimpse of its future, if decanted an hour before it is served.
Bernard Baudry, Chinon Rosé 2014, $19
Delicately juicy upfront with a bone dry-finish, a terrific rosé with the gentlest imprint of cabernet franc's structure and perfume.
Catherine & Pierre Breton, Chinon "Beaumont" 2008
Transparent flavors of plum, cherries and smoke dominate this fetchingly aromatic Chinon.
Philippe Alliet, Chinon, "L'Huisserie" 2013, $35
Beautifully fresh with bright flavors of blackberry, black cherry, raspberry and mint, supported by silky drying tannins.
Olga Raffault, Chinon, Champs-Chenin, 1993, $52
Golden hued with flavors of honey, white flowers and lanolin, the wine has persistence and a rich pleasing finish.
Charles Joguet, Chinon, "Les Varennes du Grand Clos" 2010 $44
A supple Chinon, with dark, meaty flavors, silky texture and a gentle counterpoint of menthol.
Catherine & Pierre Breton, Chinon "Saint Louans" 2010
Grown on 70-year-old vines in clay and limestone soil, this earthy Chinon with aromas of black cherry and tangerine is notable for its transparency and classic structure.
Life with Wine is about taking all the tastings notes, winemaker interviews, seminars, recommendations, photography, travels and recipes and putting them in the service of storytelling. It is about the way wine connects us to our senses and to the rhythms of the natural world, marks time and goads us to know other cultures.