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.

Located to the west of Angers, this winery by Patrick Baudouin is inspiring a new generation of winemakers. Considered a “cultural creation”, the wine is the result of particularly meticulous work in the vineyards (certified organic), which includes work by horse and nature-led methods focused on the health of trees and soils.
As the name suggests, this Chenin comes from the Bruandières area where the domain has a 1.5-hectare parcel of vines on the hillside. These vines are around 25 years old and their grapes are harvested by hand and carefully sorted before vinification. Minimal intervention is used in this process so that terroir can be expressed through the wine. Indigenous yeasts are used for fermentation and a small amount of sulphur is added.
This wine can be stored for a good ten years or so in the cellar, but it should be opened at least one to two hours before serving. It then reveals lovely yellow fruit notes underpinned by great minerality. The wine is long-lasting with a delicate saline finish that makes it the perfect pairing for fish dishes.