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A fine, meditation wine from a domain committed to organic growing. More info
To craft this cuvée, Patrick Baudouin cultivates his Chenin grapes organically. These vines are grown in a 1.16-hectare parcel planted in the 1970s. Harvested with successive sorting sessions, the yields are limited to 3.6 hectolitres per hectare.
In the winery, the grapes are slowly pressed before being fermented by wild yeasts in casks. No sulphur is added before the first racking. The casks used for fermentation have already been used, so as to avoid marking the wine too heavily with oaky notes. The wine is then matured for 18 months in Burgundian barrels before bottling. This ageing process is refined for a further four years in the cellar.
This is a fine wine that should be kept for a special tasting moment. Its golden hue, its fruity, floral nose, and its unctuous palate all invite beautiful pairings with dishes that combine sweet and salty elements. Why not try a curry made with coconut milk or a lamb and apricot tagine?
Quarts de Chaume Zersilles Patrick Baudouin serve at a temperature of 10°C. It will pair perfectly with the following dishes: Tajine d'agneau aux abricots, Curry d'ananas au lait de coco, Foie gras et chutney de mangue.
To craft this cuvée, Patrick Baudouin cultivates his Chenin grapes organically. These vines are grown in a 1.16-hectare parcel planted in the 1970s. Harvested with successive sorting sessions, the yields are limited to 3.6 hectolitres per hectare.
In the winery, the grapes are slowly pressed before being fermented by wild yeasts in casks. No sulphur is added before the first racking. The casks used for fermentation have already been used, so as to avoid marking the wine too heavily with oaky notes. The wine is then matured for 18 months in Burgundian barrels before bottling. This ageing process is refined for a further four years in the cellar.
This is a fine wine that should be kept for a special tasting moment. Its golden hue, its fruity, floral nose, and its unctuous palate all invite beautiful pairings with dishes that combine sweet and salty elements. Why not try a curry made with coconut milk or a lamb and apricot tagine?
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.
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