Today’s Story: Domaine Bernard Baudry
Domaine Bernard Baudry was established in 1975 by Bernard Baudry in the village of Cravant-les-Coteaux within the Chinon AOC of France’s Loire Valley. Bernard began with 2 hectares (5 acres) of vines though he grew his domain to 32 hectares (79 acres) of vineyards over time. Bernard’s vineyards are planted to about 90% Cabernet Franc and 10% Chenin Blanc, and their soil types vary greatly across gravel, limestone clay, and sandy limestone throughout the Chinon AOC. Though the vineyards have always been maintained without chemical weed killers, all viticulture has been entirely organic since 2006. Winemaking is meant to be minimally invasive, which begins with manual harvest and gravity-fed movements in the cellar. All plots are harvested and vinified separately, following native yeast fermentation with no adjustments or additions. Some wines age in cement vats and others in oak barrels (when they want more structure) before most are bottled unfiltered. The rosé, white wines, and Les Granges are filtered for bottling. Remaining a family venture, Bernard’s son Matthieu joined in 2000 and largely leads winemaking today.
Today’s Wine: 2017 Le Clos Guillot
100% Cabernet Franc; 13% ABV
The 2017 Le Clos Guillot is deep purple in color and opaque. I decanted this for about an hour, which really helps to bring out some of the more nuanced notes at this stage. The aromas are of pronounced intensity, with the nose showcasing aromas of blackberry, plum, black raspberry, cigar box, green bell pepper, tomato, leather, pencil shavings, wet gravel, and crushed rock. Meanwhile the flavors are of medium (+) intensity, with the palate displaying notes of black cherry, blackberry, red plum, black tea leaf, dried underbrush, green bell pepper, mushroom, and crushed gravel. This dry red is medium-bodied with medium (+) acidity, medium (+) but fine-grained tannins, medium alcohol, and a medium (+) length finish.
Price: $35. I think this is a very solid value wine, though it won’t be for everyone. The quality is incredibly high and the complexity at such a young age is great. The only reason I say it might not be for everyone is it’s incredibly terroir-driven and those classic Cab Franc bell pepper and green notes are there that can sometimes turn people away.