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.

This red Anjou takes its name from the terroir of Ardenay. Here, between two windmills, the Cabernet sauvignon and Cabernet franc vines are grown biodynamically in soil that is rich in volcanic rock. This producer works on the earth to encourage its microbial life, limit yields, and allow the grapes to reach a good level of maturity.
In the winery, the goal is to produce terroir wines. For this, gentle, infusion-style extractions are carried out. The Cabernet franc is vatted for 40 days, the Cabernet sauvignon for 25. The wine is then matured in Burgundian casks that let the grapes express their essential character.
In the glass we find a fine but dense wine structured by beautiful tannins that will benefit from a few years of ageing in the cellar. This cuvée inspires gastronomic pairings with characterful meat dishes.