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|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
While Domaine Bernard Baudry is a relatively young estate, it's among the rising stars of Chinon! Fresh out of wine school in Beaune in 1982, Bernard Baudry began with two hectares in Cravant-lés-Coteaux, gradually building it to its current 32 hectares. 90% of his estate is planted to cabernet franc, with the other 10% devoted to chenin blanc. Bernard's son, Mathieu, who has assisted his father since 2000, finally took over the reins upon Bernard's retirement, but the two men still work side by side to produce standard-setting wines in Chinon. The estate has been certified organic since 2006 but farmed without chemicals and with homemade compost for far longer than that. The approach in both vineyard and cellar is traditional, using only estate grown fruit, hand harvested, destemmed, moved by gravity, and fermented with indigenous yeasts in a mix of cement and old barrels before aging takes place in vat and used barrique. Wines are bottled with minimal sulfur. Baudry's wines are renowned for precision, concentration, and texture, and are arguably among the finest of the region.
Clos Guillot comes from a southeast-facing vineyard planted between 1993 and 2000. The wine ferments in wooden vats, then aged for 12 months in five year old oak. It is then transferred to an unlined cement tank where it rests for an additional nine months before being bottled without filtration two winters after harvest. Displaying excellent concentration and finesse, Clos Guillot offers refined, silky flavors of brambly raspberry, hints of stemmy herbs and green bell pepper, and a whiff of earthy barnyard, elegantly integrated into a stunning bottle. Wonderful to drink now, the well-structured 2016 vintage will also benefit from further aging. Organically grown, low intervention/natural wine, vegan.