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Red dry
A balanced, well-structured wine with soft tannins, made from the single Le Clos Guillot vineyard, situated on the upper part of a south-facing slope. The terroir here is dominated by limestone bedrock with a surface layer of clay.
The juice from fully ripe grapes is partially fermented in concrete tanks and oak barrels. The wine is then aged for 12 months in used oak barrels, followed by an additional 9 months in concrete tanks.
On the nose, the wine reveals aromas of cherries, plums, sweet cherries, blackberries, liquorice, sweet tobacco, chilli, green beans, and bell pepper.
Serve at 16–18 °C with meat stews with vegetables and wild mushrooms.
Bernard Baudry, son of a winemakers’ family, started his professional life as a vine-tending consultant at the Tours laboratory, where he worked with Jacques Puisais. He had previously studied oenology in Beaune. His 5 years on the job served as an excellent apprenticeship when in 1975 he decided to start his own estate with 2 hectares of vines. His son Matthieu studied in the Mâcon area, then in Bordeaux, and, after a year working in Tasmania and California, joined his father in 2000. Domain now has 32 hectares of vineyards spread across the AOC Chinon, in Cravant les Coteaux and Chinon.The grape is grown primarily 90% Cabernet Franc (90%) plus a small production of Chenin Blanc. The vineyards are located on very varied terroirs of gravel in the plain, limestone clay on coteau and sandy limestones plateaus. This diversity offers us the possibility of applying piecemeal winemaking.
