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 estate 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 methods encouraging the health of trees and soils. This producer surprises wine-lovers with a cuvée made from a terroir usually meant for sweet wines. However, he likes to point out that, since the 1950s, any wine can be produced here whether that’s dry, semi-dry or sweet.
The original vines used for this cuvée were planted in the 1970s and their grapes are harvested by hand with yields of 13 hl per hectare. They have been encouraged to soak up the nutrients needed for them to flower from shale and carboniferous soils. In the cellar, fermentation is triggered by indigenous yeasts and sulphur is added as needed.
We feel the entire intensity of the terroir through this wine which is produced in limited quantities. Abundant fruity flavours, great minerality and fine bitterness make this a great tasting experience. This wine can be stored in the cellar for a few years but should be opened at least an hour before serving to truly enjoy it.