This Coteaux-du-Layon comes from organic growing and reveals all the vivacity of its terroir. More info
At the head of the family domain, Patrick Baudouin has crafted a majestic Coteau-du-Layon from one of the parcels that convinced his ancestors to get into the world of wine. Here, the Chenin vines are grown organically in schist soil, perfectly exposed to the south.
In the winery, the domain continues its quest for quality with low-intervention methods. The grapes – having undergone a noble rot – are harvested in successive sorting sessions, wild yeasts bring about fermentation, and the wine is matured at length.
In the glass, we find a yellow coloured wine with hints of gold. It gives off an intense aromatic bouquet blending notes of honey, apricot, marmalade, candied fruit, quince paste, and plum. The palate balances richness with acidity. We recommend ageing this wine for a few years in the cellar before pairing it with dishes that combine sweet and salty elements.
Coteaux du Layon Les Bruandières Patrick Baudouin serve at a temperature of 12°C. It will pair perfectly with the following dishes: Poulet sauce aigre-douce, Terrine de canard au roquefort et piment d'Espelette, Crumble aux pommes et à la cannelle.
At the head of the family domain, Patrick Baudouin has crafted a majestic Coteau-du-Layon from one of the parcels that convinced his ancestors to get into the world of wine. Here, the Chenin vines are grown organically in schist soil, perfectly exposed to the south.
In the winery, the domain continues its quest for quality with low-intervention methods. The grapes – having undergone a noble rot – are harvested in successive sorting sessions, wild yeasts bring about fermentation, and the wine is matured at length.
In the glass, we find a yellow coloured wine with hints of gold. It gives off an intense aromatic bouquet blending notes of honey, apricot, marmalade, candied fruit, quince paste, and plum. The palate balances richness with acidity. We recommend ageing this wine for a few years in the cellar before pairing it with dishes that combine sweet and salty elements.
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