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.

After taking up the domain in the 1990s, Patrick Baudouin has forged a solid reputation for the prestife of his wines, especially the dessert wines. He cultivates his 30-year-old noble varietals organically in a terroir of schist, sandstone, and volcanic soil.
Harvested in separate sorting sessions, the grapes are then vinified delicately to retain the purity of the fruit and the essence of their terroir. Thus, the pressing is gentle, the slow fermentation is instigated by wild yeasts, and the wine is matured at length. The result is striking.
What we discover is a yellow-coloured wine with a golden hue and an extremely complex aromatic bouquet. It carries notes of candied fruit, honey, marmalade, gentle spice, and exotic fruit. The palate balances richness and acidity, the latter typical of the varietal and its terroir.
We recommend ageing this cuvée for a few years in the cellar for it to fully develop. It pairs well with dishes that combine sweet and salty elements.