Bernard Baudry
Chinon Le Clos Guillot 2021
| Denomination | AOC Chinon |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Area | Loire (France) |
| Grape varieties | 100% Cabernet Franc |
| Aging | Aged for 20 months in oak barrels, followed by 9 months in unlined concrete vats; bottled in September two years after the harvest; no filtration. |
Description
What kind of wine is it
Le Clos Guillot, crafted by Bernard Baudry, is a still organic red wine that embodies the essence of the Loire Valley. Produced in the Chinon region, it is made from Cabernet Franc grapes, offering a highly precise sensory profile. The ruby colour with violet highlights introduces a bouquet of ripe red fruits, tart cherries, small black fruits and a delicate hint of violet. On the palate, it is lively, fresh and juicy, supported by a velvety tannic structure that leads the sip towards a notably persistent finish.
Where does it come from
The vines take root in Cravant-les-Coteaux, in the heart of Chinon, benefiting from an ideal south and south-west exposure. The clay-limestone terroir at the top of the hill transitions into yellow tuffeau as you descend the slope. This specific geological composition gives the Cabernet Franc a vibrant freshness and well-defined fruit, while also ensuring excellent ageing potential over time.
How is it produced
The process begins with a rigorous manual harvest. Fermentation, lasting about two weeks, takes place in cement or oak vats. Maturation continues in oak barrels and concludes with a period of around nine months in unlined cement tanks. This technical choice allows the wine's structure to stabilise while preserving its energy and vitality. Bottled about two years after the harvest, the wine retains its expressive integrity thanks to the absence of filtration.
History and Curiosities
This still organic red from the Loire showcases Cabernet Franc, grown on clay-limestone and yellow tuff hillsides with south/south-west exposure. The manual harvest is followed by expert unfiltered vinification, enhanced by a lengthy maturation in oak barrels and raw cement vats. On the palate, it offers lively, juicy freshness, enveloped by intense aromas of cherry, dark fruits and delicate hints of violet. Thanks to its velvety tannic structure, this excellent wine boasts an ageing potential of up to fifteen years.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1975
- Hectares: 32
His son Matthieu studied in the Mâcon area, then in Bordeaux, and, after a year working in Tasmania and California, joined his father in 2000.Our domain now has 32 hectares of vineyards spread across the AOC Chinon, in Cravant les Coteaux and Chinon. The grape is grown primarily Cabernet Franc (90%) plus a small production of Chenin Blanc (about 10%).
The vineyards are located on very varied terroirs of gravel in the plain, limestone clay on coteau and sandy limestones plateaus. This diversity offers us the possibility of applying piecemeal winemaking. Read more
| Name | Bernard Baudry Chinon Le Clos Guillot 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Chinon AOC |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Cabernet Franc |
| Country | France |
| Region | Loire |
| Vendor | Bernard Baudry |
| Story | History and Curiosities This still organic red from the Loire showcases Cabernet Franc, grown on clay-limestone and yellow tuff hillsides with south/south-west exposure. The manual harvest is followed by expert unfiltered vinification, enhanced by a lengthy maturation in oak barrels and raw cement vats. On the palate, it offers lively, juicy freshness, enveloped by intense aromas of cherry, dark fruits and delicate hints of violet. Thanks to its velvety tannic structure, this excellent wine boasts an ageing potential of up to fifteen years. |
| Origin | Cravant-les-Coteaux (France) |
| Soil composition | Calcareous with clay |
| Fermentation | 2 weeks |
| Production technique | Fermentation for two weeks in concrete or oak vats; ageing in oak barrels and unlined concrete tanks; no filtration |
| Wine making | Fermentation for 2 weeks in cement or oak vats; aged for 20 months in oak barrels, followed by 9 months in unlined cement tanks; bottled in September two years after the harvest; no filtration. |
| Aging | Aged for 20 months in oak barrels, followed by 9 months in unlined concrete vats; bottled in September two years after the harvest; no filtration. |
| Allergens | Contains sulphites |