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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.
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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