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A carefully cultivated and vinified white Anjou that will pair wonderfully with freshwater fish and spring vegetables. More info
The Chenin used to make the Effusion cuvée is grown in two parcels rich in volcanic rock. Planted in the 1990s, the vines ae cultivated organically, including work on the soil to encourage microbial life. The yields are controlled and the grapes harvested by hand in successive sorting sessions. The idea is to get the fruit as ripe as possible.
In the winery, wild yeasts instigate fermentation. The wine is matured in used, Burgundian casks so that the Chenin can express its own identity and that of its terroir.
In the glass we find a pale, yellow wine with golden hints. It has a nose of white fruit (apple, pear), flowers, and citrus. Round and lifted by a masterful acidity, it can be enjoyed from today and within the next ten years. It will pair nicely with freshwater fish and spring vegetables.
Anjou Effusion Patrick Baudouin serve at a temperature of 12°C. It will pair perfectly with the following dishes: Truite aux amandes, Gratin d'asperge aux saumon, Omelette à la menthe et à la feta.
The Chenin used to make the Effusion cuvée is grown in two parcels rich in volcanic rock. Planted in the 1990s, the vines ae cultivated organically, including work on the soil to encourage microbial life. The yields are controlled and the grapes harvested by hand in successive sorting sessions. The idea is to get the fruit as ripe as possible.
In the winery, wild yeasts instigate fermentation. The wine is matured in used, Burgundian casks so that the Chenin can express its own identity and that of its terroir.
In the glass we find a pale, yellow wine with golden hints. It has a nose of white fruit (apple, pear), flowers, and citrus. Round and lifted by a masterful acidity, it can be enjoyed from today and within the next ten years. It will pair nicely with freshwater fish and spring vegetables.
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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