The history of Domaine Patrick Baudouin
In the lands of Anjou
At the beginning of the20th century,Louis and Maria Jubyinherit a few plots of fallow land on the hillsides ofBruandières, in the regionPays de la LoireAfter laying the foundations of what would later become the current estate, it would be necessary to wait until 1990 forPatrick Baudouinreclaims the plots. Convinced of the benefits of organic farming for vines,Patrick Baudouinthen begins a conversion. From 2001 onwards, no more synthetic products are used and theorganic certificationis obtained by2002.
In2008,Patrick Baudouinjoins forces with the Union Harmonie Mutualité group and establishes a collaboration with Arceau Anjou. This partnership aims to help it invest more in the production of wines of remarkable quality, which now positions thePatrick Baudouin Estateas a globally recognized benchmark.
The terroir of Domaine Patrick Baudouin
In search of the expression of the terroir
Currently, thePatrick Baudouin Estatespans 13.5hectares of vineyardsIn total,10
hectaresare dedicated to the production ofCheninas well as three and a half ofCabernet Franc and Sauvignon.
The terroir is renowned for its incredible richness and diversity.The soils are volcanic, composed of schist bedrock, sandstone, quartz, sedimented volcanic ash, silt, or clay..
The valley ofLayonwhere is thePatrick Baudouin EstateThe region experiences low rainfall thanks to protection from the south by the mountains, which reach a peak of 220 meters. Conversely, its proximity to the Atlantic Ocean promotes natural ventilation of the soil. These exceptional climatic conditions, along with the philosophy ofPatrick BaudouinThe management of its vineyards favors wines that offer very appealing aromas, while expressing the identity of the terroir.
Winemaking at Domaine Patrick Baudouin
Human investment first and foremost
The Patrick Baudouin Estateis certifiedorganic since 2002Considered a committed winemaker and fervent defender of the great terroirs of his region,Patrick Baudouinstrives to bring out the full potential of its vines in the most authentic and natural way possible. This work is primarily carried out through the use of sulfur and copper in reasonable quantities. Furthermore,Patrick Baudouinpromotes the use of animal traction as much as possible across all of its vineyards.
In the cellar,Patrick BaudouinThis method favors a fairly traditional approach, as fermentations are spontaneous and take place in barrels. However, current climate change can lead to unpredictable fermentation processes, requiring more intervention. This may involve re-inoculating with aromatically neutral yeasts.
