Clement Baraut, Le Pitrouillet, 2019

Apples, Bright, Saline

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.

It ferments in neutral oak and ages on fine lees without sulphur until bottling in the summer.