To be assembled from multiple pickings and lots within five (as its name indicates, clay-rich) lieux-dits, Chidaine's 2009 Vouvray Les Argiles leads with bittersweet iris perfume, and smells and tastes vividly of pineapple and lemon, with a strikingly vintage-atypical sense of acidity that results largely from the predominance of cool, water-retentive soil, particularly in the dominant L'Homme and Reugnieres vineyards but also from the fruit originating in Le Haut Lieu, a site made famous by Huet. Bright pineapple and lemon refresh on a palate of palpable density and penetrate in a finish both energizing and somehow cooling in both its refreshment and its suggestions of high-toned herbal essences, fresh cress, and wet stone. Salt, iodine, and shrimp shell reduction will also feature saliva-inducingly in the final blend for this long-finishing and at most 13.5% alcohol blend that should be worth following for at least 8-10 years. A still youthfully energetic Francois Chidaine - for more about whose methodology and recent history see my report in issue 172 - has continued to hone his long-ago manifest talents, even as (together with his cousin Nicolas) he oversees two estates (one formerly that of Prince Poniatowski in Vouvray, which accounts for 30% of total production). Based on their performance in cask, his 2009s - which weren't harvested much earlier than his 2008s - surpass those of his Vouvray and Montlouis neighbors (many of whom bottled their wines in spring) for refreshment, clarity, precision, and minerality, even though alcohol levels center around a for these appellations relatively high 13.5-14%. As for Chidaine's 2008s, while their acidity and minerality might strike some tasters as too prominent, I don't think Chidaine hyperbolizes when he calls the vintage 'magic.' You have to look to the historical collections of regional leaders Foreau and Huet to find comparable consistently high quality, making it clear that Chidaine is one of the world's finest craftsmen in the medium of white wine, not to mention a continuing source of amazing value. (I hope to be able to catch up with and report on his 2007s at some point, too, but there was simply no time to get to that when I visited him, nor since.) All of the 2009s in this report were tasted, unassembled, from a range of (nearly all 620-liter) barrels of various ages. There will as usual be an off-dry Les Tuffeaux bottling from barrels not selected for final inclusion in any site-specific cuvees - reflecting 6 or 7 parcels in all - but by its nature non-existent until after the late summer assemblage. It will however include the fruit of young vines from the flint-chalk Les Epinais that ascended to 14.7% alcohol even with high residual sugar, and whose caramelized, honeyed aura is more vintage-typical than most of the 2009 lots here. Incidentally, Chidaine intimated that he might re-instate the word 'sec' on the labels of his dry wines. I continue to consider it a mistake for him and so many of his follow-growers in Montlouis and Vouvray to rely solely on winery-internal conventions as to what tastes dry and what sweet. Chidaine now also bottles and exports to the U.S. inexpensive Touraine Sauvignon and red blends rendered from contract fruit.Importers include Beaune Imports, Berkeley, CA, tel. (510) 559 1040 and Polaner Selections, Mt. Kisko, NY; tel. (914) 244-0404