2022 Thibaud Boudignon Savennières "Clos De Frémine", Loire Valley, France

ABOUT THIS WINE

Next to the Clos de la Hutte, on a more sandy terroir, this plot planted in 2014 is gaining in complexity. The fruit is subtle, around the Anjou pear, quince and bergamot. Tension and minerality combined in a beautiful momentum from the beginning to the end of the mouth. A goldsmith's work.

Clos de Frémine captivates from the outset with his nose on subtle notes of mandarin, quince, surignée of a noble woodland. Delicate, round mouth, which then delivers very beautiful bitters and a bottom of fresh grapes, chopped citrus fruits, all with the great precision that marks the wines of Thibaud Boudignon. To wait wisely for a few years.

Plot of 1.5 hectares still in the municipality of La Possonnière (against the wall of Clos de la Hutte) on a more sandy terroir (shale sandstone with granular sandstone) that marks the cuvée with a great finesse of texture in the mouth. Great delicacy, a lot of seduction.

Raised in half-muids of 500L and 600L to preserve the finesse of the terroir.

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.