Anjou, Loire, France
The Philosopher of Terroir
More than a winemaker, Patrick Baudouin is truly considered a philosopher, perhaps even a poet, of terroir – namely of the black schist slopes of Anjou. His work of focused erudition produces pure expressions of each grape, vintage and appellation, in a way that has set a clear benchmark in the region.
Location: Anjou, Loire, France
Working with us since: 2021
Total area under vine: 14 hectares
Viticultural standards: Organic
Interesting fact: Patrick is an instrumental member of SEVE, a winemaker’s association lobbying for the reform of the current PDO (AOC) system which they believe fails to protect the true differentiation character of wine: organoleptic typicity. They believe the current system doesn’t reflect a true sense of origin and terroir and therefore betrays the hard work of passionate winemakers such as Baudouin.
Patrick Baudouin Wines
The original Baudouin domain was created by Patrick’s great grand-parents, Maria Juby and Louis Juby, who at the turn of the 20th century inherited vineyards in Bruandières in Saint-Aubin de Luigné. In 1920 they decided to settle in Chaudefonds-sur-Layon and become winemakers. After a period living in Paris and doing a variety of other jobs, Patrick came back to Anjou in 1990 to rebuild the estate based on the stock available in the cellar and on the few vines that remained on the estate’s beautiful hills.
Patrick Baudouin’s domaine currently stretches across fourteen hectares of vineyards on the beautiful terroir of « Black Anjou » – unique, pure soils of schist, sandstone and volcanic rocks.
Of these, 10 hectares are planted with Chenin Blanc, and the remaining 4 with Cabernet Franc and Cabernet Sauvignon; all of them spreading over Chaudefonds-sur-Layon, Saint-Aubin de Luigné, Rochefort-sur-Loire and Savennières.
Patrick believes that his work is not to make wines, but rather ‘give birth’ to them – it’s not by chance that many think of him more as a philosopher than as a winemaker. He delivers wines distinctively marked by their terroir, fermented slowly and naturally in barrel, with minimal addition of sulphites. These expressive bottles, all with great potential for ageing, are primarily made in the vineyard, where Patrick and his team work intensely, following organic principles, with great care given to each single plant. But what really make his wines so special is his deep understanding of each of the local grapes, their affinity to each terroir and the history of the local places & people.