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.
A region within Anjou in the Loire that produces some of the most taut and concentrated examples of dry Chenin Blanc, often possessing such high acidity in their youth that patience is required.