Founded in 1920 by Louis and Maria Juby, the great-grandparents of the current owners, Domaine Patrick Baudouin is an Angers estate of 13 hectares. The land here is made up of volcanic layers, schist and sandstone, in which the vines are grown organically. Biodiversity is encouraged, with trees grown on the same land. This domain considers its wine a ‘cultural creation’, with different appellations taking their turn in the spotlight: Savennières, Quarts-de-Chaume, Anjou (dry, demi-sec, and red), and Coteaux-du-Layon, with most of the cuvées coming from their own specific parcel. A pioneer in the production of dry Anjou, this estate is a strong advocate for the region’s terroirs. In its white, red, and dessert forms, this wine represents some of the finest that Anjou has to offer.

Planted at the end of the 1940s, the Chenin that makes up this cuvée comes from a single-hectare parcel rich in ancient schist. This Loire varietal was harvested by hand before being vinified with very little intervention. The grapes are slowly pressed and clarified naturally. The juice ferments in Burgundian casks already used for three to four wines. The producer allows for a full malolactic fermentation, and the wine is then matured on fine lees in casks then vats.
In the glass we find a lively, taut wine marked by notes of white flowers, white fruit, citrus, and minerals. It is best served during its youth as an aperitif or to accompany a starter. Something like citrus-marinated salmon, or a green asparagus gratin would be marvellous.