The 'Domaine' wine is fermented in traditional cement vats (which gives softer tannins) and matured for some 10 months in large cask and oak barrels. 80% from the chalky plateau, 20% from the sandy gavels of the valley. The chalk soils give a wine that at this stage (Feb 2011) is quite grippy, a tauter style than the softer Les Granges. The tannins in Cabernet Franc soften quite quickly and this will be a lovely wine with food from the middle of the year, while being capable of keeping five years. L&S (Sep 2012)
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Historically, a lot of Loire cabernet franc has been, like Les Nivières, designed specifically for unthinking easy drinking, the kind of thing you get, slightly chilled, with your minute-steak in an unpretentious Parisian bistrot. But the Loire's reds – from appellations such as Anjou, Saumur-Champigny, Chinon, Bourgeuil and St-Nicolas de Bourgeuil – have developed enormously in recent years, with its best growers now producing more serious wines that are easily on a par with Bordeaux and Burgundy for quality, but at much more reasonable prices. Bernard Baudry is one of the most consistent names in Chinon, and this silky starting point in his range has a soft plumpness to go with the quintessential cab franc graphite and subtle leafiness.David Williams, The Observer (Feb 2014)
Domaine Bernard Baudry
Bernard Baudry was born into a Chinon winemaking family in Cravant-les-Côteaux, Loire. Having studied oenology in Beaune, he started making his own wines in 1982, with only two hectares of vines. Today the estate is made up of 30 hectares, from six different sites, all of which are worked without the use of artificial herbicides or pesticides. His wines reflect the great versatility of Cabernet Franc when grown on different sites and are very much 'terroir' driven. Matthieu, his son has been working with Bernard since 2000 and now does most of the wine-making - the tradition continues. Beautiful wines, purely made, crisp and juicy Cabernet Franc.
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