Anjou Blanc Sec, 2012

  Thibaud Boudignon

Ever searching for the perfect expression of his beloved Chenin Blanc, Thibaud now ages this cuvée in one and two-year-old Burgundian 225
litre barrels and new 500 litre barrels. He is actively looking for a touch more oak influence to give the wines a slightly more ‘sexy’ quality.
Honeysuckle, jasmine, a deft touch of oak and very fine saline minerals on the finish; there is no malo done on this rapier-sharp, racy, vital
wine, yet the concentration and evident ripeness of the grapes more than balances its bright acidity. Stunning stuff.

Contains Sulphites.

About Thibaud Boudignon

Back in 2011 we got wind of a young wine grower doing very interesting things in Anjou and Savennières. His name came to us via a diverse range of contacts, all of whom happened to work at stellar domaines. Having tasted and been impressed by samples in the UK, we travelled out to see the young Thibaud in June 2012. Originally from Bordeaux, Thibaud spent time working at Château Olivier, before a honing of his skills at Philippe Charlopin in the Côte de Nuits led to him getting the job of winemaker in chief at Domaine Soucherie. Whilst Soucherie’s reputation has increased dramatically under his tenure, this is definitely the day job. Thibaud’s real passion lies in his three hectares of organically farmed vines, planted at high density in Anjou and Savennières. From his beloved vines, whose health Thibaud sees as paramount to his success, he crafts some of the most refined and intense Chenin we’ve come across. Ageing takes place in a mixture of 225 litre and 600 litre barrels, with less and less new oak being employed for the two top wines. His tireless vineyard work means less manipulation is necessary in the winery. The result ts are thrilling; concentrated, age-worthy, sophisticated and vital Chenin Blancs that can already be found on the wine lists of many of the best restaurants in London and Paris.

Appellation: Anjou

Situated in the Western Loire, Anjou reaches it's fullest potential in the production of Chenin Blanc on Schist soils in and around Coteaux du Layon.