Thibaud Boudignon, Anjou Blanc Sec 2024

Description

About the Producer

"Today, Thibaud Boudignon is working in some of the most exciting vineyards in the entire appellation and he is one of the most convincing young winemakers producing an exciting range of wines. With a total of just 7 hectares of vineyards, he has gradually bought and planted several quality plots in the Petit Savennieres appellation, including one called La Vigne Cendrée, which is adjacent to the Clos St Yves vineyard in Baumard (not far from the famous La Roche-aux-Moines vineyard). He also planted another vineyard, Le Clos de Fremine, just south of Savennieres, near the village of La Possonnière, on sandy soil, across the road from his main vineyard, Clos de la Hutte, next to which he built an extraordinary small, modern winery, whose temperature and humidity are regulated by a thermal The temperature and humidity are regulated by a thermal system buried underground around the winery. All the vines are selected from the best estates in the Loire and their fruit and yields are very small. Clos de la Hutte is historically considered to be one of the best sites in the appellation and was once an ancient religious site. thibaud's goal is to bring back the importance of this historically highly valued site in order to join the Roche aux Moines and Coulee de Serre in the coming years. aux Moines and Coulee de Serrant as one of the future Grand Cru vineyards of Savennieres. In the Clos de la Hutte vineyard, he has densely planted ungrafted brandy vines in the most sandy part of the vineyard, from which he will soon release another wine. Given the small size of the winery, it is clear that he intends to concentrate on small batches, so the quantity of these wines is always kept very secret. This small winery is remarkable in itself because he is able to control the temperature and humidity precisely through thermal regulation by a vast system buried in the ground around the winery, allowing for optimum temperatures and humidity throughout the year. In the vineyards, he harvests organically, with successive attempts in each vineyard, resulting in yields well below the AOC regulations. During the growing season, he employs one person per hectare to manage the vines. In the winery, the grapes are pressed whole, without settling, and the juice is kept cool before starting a long, slow fermentation. He vinifies with natural yeasts and ages the wine on its lees in 300-600 litre mixed vats with a minimum of SO2. These include hogshead barrels, cigar barrels, cuvees and 600-litre vats from the highly acclaimed Austrian winemaker Stockinger. but ultimately, the influence of new oak is not part of the style. This has resulted in wines of astonishing purity, depth and intensity, each one clearly reflecting its particular terroir. These are truly profound wines with superb freshness and structure, with the ability to age for many years. All of the white wines are 100% Chenin Blanc. Supplies are very limited and the wines tend to sell out quickly each year. These are some of the most outstanding wines represented by the estate.