Bordeaux native Thibaud Boudignon is making some of the most exciting Chenin from the Loire Valley today. His domaine is made up of seven hectares in Savennières and two small vineyards in Anjou. He farms strictly organically and concentrates on healthy vines. This strategy has brought remarkable success in just a few vintages.
Thibaud has worked with Philippe Charlopin in Gevrey Chambertin, at Château Lafite Rothschild in Bordeaux, and in Australia. The final stop in his vigneron education was as winemaker at Château Soucherie in Côteau du Layon. In 2009, he began the work of tending to his own small but mighty vineyards.
Thibaud harvests by hand, which results in very small yields. He hires one person per hectare to provide extensive and loving care to the vines. The grapes are whole-bunch pressed, and the juice is kept very cold for a long fermentation. The winery uses only natural yeasts, aging on lees, and minimal SO2 in a mix of barrels from 300 to 600 liters. Boudignon’s Chenin is an expression of purity and depth, intensely emotional—a classic characteristic of extraordinary Chenin Blanc.