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Chinon Clos de la Dioterie Monopole, Charles Joguet - 2019

  • Provenance: Loire
  • Appellation: Chinon
  • Domain: Charles Joguet
  • Grape variety(ies): Cabernet franc
  • On-call time: 30 years
  • Alcohol degree: 13.5%
This mythical clos (it was planted with vines one or two centuries before 1789!) is at its best. And 2018 is one of the great successes of the last thirty years: we love the aromatic blackness of this bloody but septentrional vintage (liquorice, black berries, graphite), dense and full-bodied, juicy, very long in the mouth. To be cellared and brought out again in 15-20 years.
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47,00 CHF

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Located right next to the winery, it overlooks the Varennes du Grand Clos. This vineyard of just over two hectares is astonishing for the age of its vines (70 to 80 years old), but also for its highly calcareous clay soil and its north-east exposure, ideal for perfect ripeness. These very old vines with low yields (30 hl/ha) are the object of particularly attentive care.


This is the last parcel to be harvested, as it faces north-east. The maceration period and the vatting are similar to those of the Varennes, and are done in wooden vats since 2008. Pumping over and punching down. Alcoholic fermentation is sometimes followed by malolactic fermentation on the marc. A prolonged ageing in barrels of 1 to 3 wines (12 to 15 months) finishes refining this wine with a rare personality.

Suggestions for accompaniment

Game birds - Roast guinea fowl - Offal.

Almost everyone knows this mythical estate in Chinon, created in 1957 by the famous Charles Joguet. Taken over by Jacques Genet (who had been at his side since 1985, it should be remembered!), it is now revitalised by his daughter, Anne-Charlotte, assisted by the talented Kevin Fontaine and the whole team. The latest vintages are a return to the legend. And for good reason... Depending on the season's profile, the estate works the soil or uses grass. Integrated pest management has been implemented for a long time and the teams only use green products. The estate is even certified as an organic farm from 2019. In addition to a short winter pruning, the disbudding is severe, the internodes are removed, before proceeding with de-stemming, green harvesting and manual leaf removal. Harvesting is of course done by hand. A draconian sorting is carried out in the vineyard to keep only the bunches that are perfectly ripe. In the last few years, the wines of the estate have made a qualitative leap forward, propelling them back to the top of the appellation, with vintages that we believe have the potential to equal and even surpass the mythical 1989 and 1990 of the great Charles. Of course, progress in viticulture explains a lot, but the respect of the raw material in the cellar is to be cited as an example, because few Chinon estates can claim as much precision and regularity and this at...

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