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Varietal / Blend: Chenin Blanc
Decant: Not necessary
Farming Practices: Organic
Thibaud Boudignon is one of the new young stars of the Loire Valley based in Savennieres. He also owns two small vineyards across the river on the south side of the Loire in the Anjou. Having worked with Philippe Charlopin in Gevrey Chambertin, Chateau Lafite Rothschild in Bordeaux and also in Australia then the Loire, Thibaud has built up a wealth of experience without having been born into a wine producing family. With a total of just 7 hectares of vines he has gradually bought and planted several prime parcels in the small Savennieres appellation including a parcel called La Vigne Cendrée which borders Baumard's Clos St Yves vineyard (not far from the famous La Roche-aux-Moines vineyard). He has also planted another vineyard, Le Clos de Fremine, just south of Savennieres near the village of La Possonnière with sandy soil and across the road is his main vineyard Clos de la Hutte beside which he has built a remarkable small modern winery which has its temperature and humidity regulated by a thermal energy system which is buried below the ground around the winery. All vines are planted from a variety of massale selection coming from some of the best estates of the Loire giving very small berries and yields. Clos de la Hutte was historically regarded among the best sites of the appellation. Thibaud is aiming to bring this historically highly regarded site back to prominence so that it might sit alongside Roche aux Moines and Coulee de Serrant as one of the future Grand cru vineyards in Savennieres in years to come. Within the the Clos de la Hutte vineyard he has close-planted un-grafted franc de pied vines on the highest sandiest part of that vineyard from which he will soon release another wine. Given the small size of the winery it is clear that he intends to concentrate on small quantities so these wines will always remain very confidential in quantity. Working organically in the vineyards he harvests by hand making successive tries throughout each vineyard ending with yields that are much lower than the AOC rules. During the growing season he employs one person per hectare to manage the vines. In the winery the grapes are whole bunch pressed with no settling and the juice kept cold before starting a long slow fermentation. He vinifies with natural yeasts and ages the wines on lees with minimal SO2 in a mixture of barrels ranging from 300-600 litres. There are hogsheads, cigares, puncheons and small 600 litre foudres from the highly regarded Austrian cooper, Stockinger. Ultimately though, new oak influence is not a part of the style. This results in wines of striking purity, depth and intensity, with each wine clearly reflecting its particular terroir. These are really profound wines with terrific freshness and structure that have the capacity to age well for many years.