Why is this Wine so Yummy?
About Marc Brédif
The Domaine of Marc Brédif is one of the most famous names in the Loire, renowned for the longevity and quality of his Vouvray. Established in 1893 under the name of Château les Roches it wasn’t until 1919 when Marc Brédif took over from his uncle, that the name was changed to mark the change of ownership. The ethereal Chenin Blanc from Marc Brédif remains a benchmark for the region; delicious, nervy and vividly sketched when young it morphs into an infinitely complex wine with age taking on characters of dried honey, lanolin and calvados, still with that ceramic-like sheen of minerally acidity.
Flavours: Watch for the perfume, pear, spice, hints of apricot, fresh and vibrant nature of the 2016 and the see how the extra age for even the 2009 has harmonised the wine, adding subtle honeyed and toasty characters.
Balance: The balance of these wines is impeccable. They usually have between 10-15 grams per litre of residual sugar. It doesn’t show, marrying with the natural acid and delicious flavours.
Mouthfeel & Texture: When very young they have a lovely texture which becomes luscious and simply put caresses your tongue as they age.
When your tasting, think about the 5 elements below, they’ll make it simple and ensure you cover off the important aspects of good wine. We’ll be exploring these in detail in a series of posts for members only soon!
Tips for Drinking these Wines
🌡Temp: 14°C. We tend to drink whites an edge to cold. Don’t drink them straight out of the fridge! Let them warm up a little. They’ll become much more expressive, generous, and, lucious to drink.
🍷Decanting: You might be surprised, but, wines of this quality and youth will benefit from being thrown in a decanter. The air will help them open up. If you’re using a Coravin or other wine preserver, pour enough into each glass to be able to try them over the course of several hours. These young whites will open up and be more expressive with a bit of time in the glass.
⏳Time: I love trying good wines stand alone, with food, and, often the next day. It gives them the chance to shine and ensures you don’t miss a good wine through impatience or fail to bring out it’s best by not marrying them to food.
🕯Cellaring: Brédif’s Chennins can be incredibly long lived. You can see how much beauty has evolved in the 2008, how fresh it is, and, the base it started from, when you try the 2016 next to it. Brédif has incredible stocks of aged wine going back to the beginning of last century. We will be offering some of these later in the year. In a nutshell give them 5-10 years and they’ll start to show their potential. Don’t be afraid to go 20 years. We’re offering the 2003 currently and it’s great drinking.
🧀🦐🐟🐓🐖Food Match: The exact match does vary a little according to the wine. In general white meats, veal, crustaceans, and, fish will marry beautifully with these wines. This my friends is a great cheese wine!
The Best 2 Options for Preserving your Wine:
- Grab a Coravin wine preserver.
- Watch this video, “Stop the Wine-ocide” Kaani 2012 – My Deep Dark Secret, one of my first, about saving open bottles of wine from the drain, sorry about the quality, but, the message is still there.
About Chenin Blanc
Where is it grown?
The Loire Valley and large swathes of South Africa dominate the plantings of Chenin Blanc in the world.
What does it taste like?
Chenin has a beautiful perfume, pear, citrus, spice, ginger, honey and so much more! It’s mid-weight and the Classic from Brédif builds a lovely level of opulence as it ages. Texturally it’s luscious, caressing your tongue. It’s just so easy to hoover!
The 2009 Vintage in the Loire
Thoughts by Jancis:
“A great vintage. Healthy fruit in Muscadet produced superb quality, especially from those growers prepared to keep yields under control. Touraine Sauvignon Blanc performed similarly well, with full phenolic ripeness and very little chaptalisation requirement, if any. Yields were slightly reduced in Sancerre and Pouilly-Fumé, and some July hail decimated much of Quincy, Reuilly and Coteaux du Giennois – but what was produced is excellent. Cabernet Franc enjoyed a late, dry harvest to make fully ripe reds, and Chenin was also very promising, although there botrytis was scarce.”
Where in the world is Marc Brédif?
The Loire Valley is scattered over 175,000 acres stretching from the Atlantic Ocean across to central France. Cover such a large region it is natural that it’s been broken down into sub-regions that specialise in the growing of specific varieties. Chenin Blanc is largely grown in the middle-Loire in Anjou-Saumur and Touraine within which Vouvray resides as does Marc Brédif.
The Loire Valley Wine Group produced a quirky little primer for the regions, varieties and styles produced across the Loire Valley.