Chenin Blanc

Chenin Blanc photos, charts, maps, and wines.

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(aka. Steen, Pineau de la Loire, Pineau d’Anjou)

Chenin Blanc has flourished since the ninth century in its Central Loire homeland, on the highly calcareous, tuffa soils of Anjou and Touraine. Chenin Blanc’s tendencies towards read more...green fruit characteristics with mineral notes and pronounced acidity traditionally lead to it being made into an off-dry wine, where residual sugar balances its high-acid nature. Well made Chenin Blanc from the Loire has a distinctive, musty, damp straw aroma. However, these same characteristics have sometimes been incorrectly confused with the off-aromas found in poorly made, over-sulphited, sweeter versions of Chenin.

Chenin Blanc’s high-acid tendencies have made it popular in warmer than usual viticultural regions, like California and South Africa (where it is known as Steen), both of which easily eclipse total French plantings. However, in these warmer conditions, the wines tend to be much more neutral, rarely hinting at the complexity of wines from Loire appellations like Vouvray and Montlouis.

The reasons for this disparity may stem from the lack of regard afforded the variety by American vineyard managers and the US marketplace. In the shadow of more in-vogue varieties, like Chardonnay and Sauvignon Blanc, Chenin Blanc is rarely privileged with the best growing sites. No doubt North American Chenin Blanc would benefit from more moderate climactic conditions, lower yields, and being planted in the chalky type of soils which it performs so well in elsewhere. In California’s hotter bulk winegrowing regions, yields are often as much as 2 1/2 times the maximum allowable from Loire vineyards. Chenin’s response to such treatment is to make wines of little varietal character and complexity, lacking much of its typically refreshing, life-giving acidity. It isn’t surprising that such bland wines have doomed the variety to the role of jug-wine workhorse. However, a very notable exception to this is the Clarksburg AVA at the northern end of California’s Central Valley. Here. many producers have recognized the grape’s potential for high quality wine, and Clarksburg is beginning to build a reputation for premium wines based on its great success with the generally overlooked Chenin Blanc.

With a relatively thin skin, Chenin Blanc is susceptible to botrytis under the right conditions. Indeed, this variety makes some of the most luxuriously unctuous dessert wines, capable of aging gracefully for many decades, due in part to its typically high acidity. The variety’s natural tartness also makes Chenin Blanc a favorite base wine for sparkling production, particularly in the Loire appellations of Vouvray, and Saumur.

Underneath that mat of dusty, straw hair, there is the face of a superstar. You are flexible and graceful … a gymnast of styles. We’ve enjoyed your gold medal performances in France’s Central Loire where you excel on all the apparatus -- dry, sweet and sparkling. Now you are performing in a new arena, under the bright lights of Clarksburg in the Central Valley. Keep practicing, Chenin. Eventually, you will vault your way into the hearts of North America.    (hide)

torchtaker reviewed Chateau de Jurque Jurancon Sec 2007:

October 2009

torchtaker

Very expressive crispy wine with strong hints of lemon and minerals in both ... but also a bit like a chenin blanc from the same region. This gros / petit manseng wine from the South West of France is however more acidic...

Chateau de Jurque Jurancon Sec 2007

Starting at $15^.46 Snoothrank: 3/5

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Zellam reviewed Sauvion et Fils Vouvray 2006:

October 2009

Zellam

Sauvion et Fils Vouvray 2006

Starting at $7^.95 Snoothrank: 3/5

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ejb105 reviewed Essay Chenin Blanc 2008:

October 2009

ejb105

I really enjoy this wine; nice flavor and a little sweet.

Essay Chenin Blanc 2008

Snoothrank: 3/5

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TLuchese wrote in the forum topic: Changes in taste: what's everyone drinking?

October 2009

TLuchese

I found that my tastes in wines change with the weather. In the hot summer ... like NZ Sauvignon Blanc, Chenin Blanc, Italian Soave and Gavi and delicate reds like California Pinot Noir and Italian Dolcetto Di Dogliani...

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schellbe wrote in the forum topic: Changes in taste: what's everyone drinking?

October 2009

schellbe

My tastes haven't changed very much over the years. I still like well aged ... Noir from New Zealand, Chenin Blanc and Sauv. Blanc from South Africa, and Rieslings from Australia. I am trying to add these to my...

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atxben reviewed Pine Ridge Chenin Blanc-Viognier Clarksburg 2003:

October 2009

atxben

Pine Ridge Chenin Blanc-Viognier Clarksburg 2003

Starting at $14^.99 Snoothrank: 3.5/5

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Eric Guido

October 2009

Eric Guido

Worth every guilty ounce of truffle cream sauce Cutting the fat with ... or even a fine aged dry Chenin Blanc from the Loire Valley What to expect: Riesling Riesling is a chameleon of a...

nventure reviewed Rene Renou Bonnezeaux les Melleresses 2005:

October 2009

nventure

Rene Renou Bonnezeaux les Melleresses 2005

Starting at $38^.90 Snoothrank: 3.5/5

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Tic reviewed Mulderbosch Chenin Blanc 2007:

October 2009

Tic

Mulderbosch Chenin Blanc 2007

Starting at $14^.99 Snoothrank: 3.5/5

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Marie1707 reviewed Stormy Cape Chenin Blanc NV:

October 2009

Marie1707

Tried it for the first time on Thursday evening at a restaurant and went straight back the next night and had another bottle Excellent wine.

Stormy Cape Chenin Blanc NV

Starting at $9^.75 Snoothrank: 2/5

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photojoy commented on this page:

Sep 18

photojoy

Recently introduced to Simonsig Chenin Blanc, really taken with it. So much so, that I have shared with friends. And, have friends who visited the winery. So fun!

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