2018 Thibaud Boudignon Savennières "Clos de la Hutte", Loire Valley, France

ABOUT THIS WINE

Situated in the commune of La Possonnière, the Clos de la Hutte is an ancient religious site of 7 hectares, of which 2.6 are planted with vines. At the heart of this ancient monastery are vines produced from a massal selection of Chenin Blanc coming from the best domaines of the Loire. 5 different varieties of Chenin were planted together so as to best express the intensity and singularity of this special place. There is also a small part of this vineyard planted ungrafted on its own root-stock so in coming years there will a Franc de Pied version of Clos de la Hutte.
50% vinified in oval demi muid, 25% in 320 liter cigars, and 25% in 500 liter. The ageing lasts one year in wood and a minimum of 3 months in stainless steel. The Clos de la Hutte seduces with its aromatic finesse and the intense minerality in the mouth. A great terroir with the solid schist mother rock close to the surface, it combines the qualities of the other parcels : great aromatic precision and obvious minerality, perfect balance between mineral and richness, nothing austere with a complex nose of gun-flint, the citrus notes, a mouth that is sharp and precise, an aerien and salty finish.

ABOUT THIS PRODUCER

Thibaud Boudignon is unquestionably one of the most exciting figures in wine today. Originally from Bordeaux, he honed his winemaking craft while working at Philipe Charlopin in Gevrey-Chambertin during the early 2000s. He was shortly thereafter hired by Savennières producer Chateau Soucherie to be their winemaker in the late 2000s. His first and most important contribution to the estate was the introduction of strict organic practices in the vineyards which, along with his immense winemaking skills, elevated this already historic domaine to new heights. It was in 2009 that he began to make wine under his own name from a scant 3.5 ha in the heart of Anjou and Savennieres. Knowing that the quality of his fruit was of most importance, he committed himself to the health of his vines, choosing to farm organically and spend the majority of his time in the vineyards. His devotion paid off quickly, for in just a few vintages, his name began to circulate among Loire growers, eventually to top restaurants in Paris, and finally overseas. The speed at which he has garnered so much praise speaks to the remarkable quality of his wines.