Serge et Bruno Sourdais, AOC Chinon, Indre et Loire, Centre Val de Loire, France, 1993
On AOC Chinon
Chinon lies between the left bank of the Loire and towards the south encompassing both banks of the Vienne. Cabernet franc (aka breton) dominates, with up to 10% cabernet sauvignon permitted. The region’s red wine is reputedly characterised by fresh acidity and a notable aroma of violets
This wine: lot No. LCA04 or L393 (on the label), varietal cabernet franc, unfiltered, coated natural cork closure (stained to half-length), 12.5% abv, Gauntleys, £23.35 (2015)
Last tasted 03/12/16
Consumer tasting note: a garnet hue suggesting quite some bottle age, confirmed by the profile of cedar, delicate dried rose bud, leather, earth, leaf humus, nuts and wet prune, balanced by a cooked fruit element of red plum jam and dried cranberry, with a hint of blackcurrant. Finishes soundly long. Drink now –
RTD, but will keep – Wait. Double decant off the sediment for 30 minutes.
WSET style tasting note
Appearance: clear and bright, medium intensity garnet, showing tears [1/4 teaspoon of solid tartrate and soft sediment].
Nose: clean, medium (+) intensity, fully developed, with aromas as they come, of dark red plum jam edged with cracked hazelnut, baked red cherry, dried rose bud, dried cranberry, a hint of anise, waxy, old polished wood, hint of wet prune, old leather, a touch earthy, black liquorice, a hint of blackcurrant, warm leaf humus.
Palate: dry, medium (+) acidity, ripe medium tannins, medium (+) alcohol, medium body, medium (+) intensity, with flavours of dried red cranberry, red currant jelly, cedar edged with green pepper, dried rose bud, blackcurrant on the end. A long length with a clean dried red berry finish with a touch of blackcurrant on the end, and a low-key grip.
Quality: very good, well-balanced fresh(ish) acidity and ripe quite low-key tannins with alcohol; a sound but not outstanding intensity throughout, with a similar concentration; showing a tertiary-dominant profile with a moderate-high complexity, much more so on the nose than the palate, with evidence of time in fully integrated wood (cedar) and in bottle (cedar, dried flowers, earthy, leaf humus, leather, nuts, prune, wax); a sound long length.
Drinking readiness/ageing potential: drink now, unsuited to further ageing, but will keep for a year, two at the most – fully developed, well-balanced now, with an element of tertiary fruit to balance the non-fruit tertiary element, but this latter delicate balance will decay.