Question about Chinon

What's the normal span from vintage to release for red Chinon? I was proferred a bottle of 2010 red (not rose) Chinon at a restaurant this weekend and didn't know what to make of that - is that a normal time-to-market for Chinon or was this some sort of vin de primeur?

yes, it is normal. many producers make 2 or more cuve's and one is usually for current drinking. we bought a couple when we were in chinon in may. no oak or course and less skin contact - just very pleasant cabernet franc flavors.

What's the normal span from vintage to release for red Chinon? I was proferred a bottle of 2010 red (not rose) Chinon at a restaurant this weekend and didn't know what to make of that - is that a normal time-to-market for Chinon or was this some sort of vin de primeur?

You were proferred?

Otherwise, I agree with David, it's probably not a reserve cuvee intended for aging but it certainly doesn't sound ludicrously early.

Seems about right for a 'drink now" cuvee- I saw Astor as 2010 Trinch! (Bourgeuil, but same timing I'd assume).
I think because we in US tend to see more of the more substantial cuvees (as opposed to say French supermarkets and bistro) we think more of those in terms of timing.
What's wrong with proffered? If one can say "Rahsaan the sommelier proffered Dale a Chinon" can't I say "I was proffered a Chinon?"

What's wrong with proffered?

Nothing. But he wrote 'proferred', which is a different word. Perhaps a cheap shot on my part since it's a common mistake.

Although even 'proffered' is a bit precious in my opinion, but then again I've been accused of the same sin.

yes, it is normal. many producers make 2 or more cuve's and one is usually for current drinking. we bought a couple when we were in chinon in may. no oak or course and less skin contact - just very pleasant cabernet franc flavors.

I would add that the soil type influences longevity (the same applies at Bourgueil). The wines from sandy veering to gravelly sites closer to the river tend to give lighter quicker maturing wines whilst those from calcareous and clayey sites higher up tend to give more solid and longer living wines. Producer style also has an influence, e.g. Philippe Alliet's Vieilles Vignes from gravelly sand is not afraid of decent ageing; the 1995 is still excellent. I have had 20 year old Chinon, notably Joguet's Chêne Vert and Dioterie 1985, which were drinking beautifully but I guess that this is an exceptional performance.

What's wrong with proffered?

Nothing. But he wrote 'proferred', which is a different word. Perhaps a cheap shot on my part since it's a common mistake.

Although even 'proffered' is a bit precious in my opinion, but then again I've been accused of the same sin.

Just a typo in this case. And while I'd concede that it's perhaps a bit precious, it also fit the situation: at that point I'd already told they were out of the first FOUR wines I requested from the list (of maybe 50 entries total), and the waiter was showing up with random bottles the last two times. So it really was "proffered" rather than ordered or presented or whatever.

Thanks for the info on the Chinon, next time I encounter that I will give it a go. I do like Loire reds from time to time but have encountered a fair few that were pretty rustic, and was gun-shy about the combo of "rustic" + "very young." Now I know better.

btw, i highly recommend the town of chinon as a place to stay. obviously it is quite central with vouvray at barely an hour and saumur much less. its a really nice town with enough to do if you just want to hang and several good restaurants. and of course hotel diderot.

There are different kinds of Chinon.
Some are simply delicious a year after the vintage, bursting with bright berry fruit.
These tend to be very inexpensive and are often up-front and delicious. More the French than the "Anglo-Saxon" taste in wine.

Others (the minority) age beautifully (personally, I've had fine 25 year-old Chinon).

On the whole, I'd go on the assumption that Chinon is best - rule of thumb here, not being dogmatic at all - within about 3-4 years after the vintage.
A tiny amount is meant to age, and a more sizeable percentage will hold, but is still best relatively young.

All IMHO, of course.

By the way, it is intriguing that in James Seely's "The Loire Valley and its Wines" he says that after extensive tasting, he prefers Bourgueil to Chinon.
(could Chinon be better known because it produces 1 and two thirds times as much wine as Bourgueil - and is much easier to pronounce?).

I've never done a comparative tasting, so have no opinion on the subject.

Best regards,
Alex R.