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2022 Chinon “Le Domaine”
Bernard Baudry
Bernard Baudry, center, with his son Matthieu, right, and grandson Maxime, left
I can’t think of many red wines that are better suited to a warm summer night than the Baudry family’s Chinon “Le Domaine.” Made from its highest-elevation vineyard in Chinon, on a sandy and gravelly limestone plateau overlooking the Loire River, this rouge shows a brambly and leafy side of Cabernet Franc that pairs so well with fresh summer produce.
Second-generation vigneron Matthieu Baudry ferments his organically grown Cabernet Franc for two weeks in cement vats before aging it for fifteen months in a mix of neutral vessels. The result is a lithe and pure expression of the Loire’s great red grape, evoking blackberries, currants, and earth.
As for pairings, this Chinon offers a wonderful match for a variety of vegetables harvested from the garden or the leg of lamb you have cooking on the grill. You also can’t go wrong with a tomato tart, lentil salad, or a simple assortment of your favorite apéro snacks.
—Tom Wolf
| Wine Type: | red |
| Vintage: | 2022 |
| Bottle Size: | 750mL |
| Blend: | Cabernet Franc |
| Appellation: | Chinon |
| Country: | France |
| Region: | Loire |
| Producer: | Bernard Baudry |
| Vineyard: | 30-35 years |
| Soil: | Sand-Limestone plateau, Gravel |
| Aging: | Aged 15 months in cement and wood tank |
| Farming: | Organic (practicing) |
| Alcohol: | 12.5% |
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2024 Chinon Rosé
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2021 Chinon “Le Clos Guillot”
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Les Grézeaux comes from the Baudry’s oldest vines, which yield a concentrated and silky rouge that is ready to drink today but will age beautifully.
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June Club Gourmand ~ Vinified with a gentle, terroir-focused touch—few reds will slake your thirst with the ease and finesse of Cuvée Alouettes.
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Huguette is a silky, peppery Cabernet Franc from vines over a century in age.
About The Producer
Bernard Baudry
About The Region
Loire
The defining feature of the Loire Valley, not surprisingly, is the Loire River. As the longest river in France, spanning more than 600 miles, this river connects seemingly disparate wine regions. Why else would Sancerre, with its Kimmeridgian limestone terroir be connected to Muscadet, an appellation that is 250 miles away?
Secondary in relevance to the historical, climatic, environmental, and cultural importance of the river are the wines and châteaux of the Jardin de la France. The kings and nobility of France built many hundreds of châteaux in the Loire but wine preceded the arrival of the noblesse and has since out-lived them as well.
Diversity abounds in the Loire. The aforementioned Kimmeridgian limestone of Sancerre is also found in Chablis. Chinon, Bourgueil, and Saumur boast the presence of tuffeau, a type of limestone unique to the Loire that has a yellowish tinge and a chalky texture. Savennières has schist, while Muscadet has volcanic, granite, and serpentinite based soils. In addition to geologic diversity, many, grape varieties are grown there too: Cabernet Franc, Chenin Blanc, Sauvignon Blanc, and Melon de Bourgogne are most prevalent, but (to name a few) Pinot Gris, Grolleau, Pinot Noir, Pineau d’Aunis, and Folle Blanche are also planted. These myriad of viticultural influences leads to the high quality production of every type of wine: red, white, rosé, sparkling, and dessert.
Like the Rhône and Provence, some of Kermit’s first imports came from the Loire, most notably the wines of Charles Joguet and Château d’Epiré—two producers who are featured in Kermit’s book Adventures on the Wine Route and with whom we still work today.
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2024 Vouvray “Les Fondraux”
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2021 Bourgueil “La Dilettante”
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2020 Bourgueil “Les Perrières”
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2024 Bourgueil “Cuvée Alouettes”
Domaine de la Chanteleuserie France | Loire
2019 Vin de France Rouge Grolleau/Cabernet Franc “Clandestine”
Grange Saint-Sauveur France | Loire
2020 Chinon “Clos du Chêne Vert”
Charles Joguet France | Loire
2024 Vouvray “Les Fondraux”
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2021 Chinon “Le Clos Guillot”
Bernard Baudry France | Loire
2024 Val de Loire Sauvignon Blanc “Unique”
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Kermit once said...
Kermit once said...
For the wines that I buy I insist that the winemaker leave them whole, intact. I go into the cellars now and select specific barrels or cuvées, and I request that they be bottled without stripping them with filters or other devices. This means that many of our wines will arrive with a smudge of sediment and will throw a more important deposit as time goes by, It also means the wine will taste better.
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