Possibly the best Chenin in the entire Loire Valley. The Clos Habert lies adjacent to the Clos du Breuil, on clay and a type of silex called perruches. Part of the vineyard is about 25 years old, with the rest 60-80 years old, and Chidaine uses these vines to make a tendre style of Montlouis with a lovely balance and minerality, usually around 20 g/l of residual sugar. Loaded with ginger, warm brioche, white peach, chamomile flower, honeysuckle and quinine notes that all ripple through the long, concentrated finish. Ripe, but steely and dry. A beauty.