Sauvignon and the rare Grolleau Gris are organic-certified grapes bought from Domaine du Verger in Anjou. Fermentation in stainless steel and 6 months ageing in old barriques, the wine was bottled off with a tiny addition of SO2. This is another gem from Monsieur Baraut. An interesting blend with end product that is super refreshing, lively, herbaceous and grassy. Just GOOD stuff!
Notes on the producer
Clément Baraut has been instrumental in Savennières’ progress as an appellation since he first arrived there in 1989 from Bordeaux. Initially a consultant oenologist, he progressively convinced vignerons in Savennières (and Anjou) to harvest earlier (noble rot was traditionally used) and implement a stringent selection process.
A devotee of biodynamics, he bought his first vines in Bonnezeaux in 2007, and when Nicolas Joly approached him to sell 2ha in the lieu-dit of Le Pitrouillet, a parcel that had been farmed biodynamically for over 30 years, he jumped at the chance. Clément’s approach in the cellar is low-key; he wants his winemaking to be as transparent as possible. The grapes are harvested in two 'tries' to guarantee optimum ripeness, and botrytis affected grapes are meticulously removed.