Clement Baraut, Petites Combes, 2022

£57.00

Single‑parcel Chenin from Clément Baraut’s tiny Roche‑aux‑Moines holding: tense, mineral and layered, raised in older barrels and bottled with very low sulphur.

yellow plum
quince
flinty
saline

At a glance

Producer: Clément Baraut
Region: Loire
Appellation: Savennières Roche-aux-Moines AOC
Grape: Chenin Blanc
Vintage: 2022
Country: France
Wine type: White
Alcohol: 12.8%
Size: 75.0cl
Farming: Organic — certified Biodynamic — practising

Taste profile

Body: Medium-full
Acidity: High
Tannin: Low
Sweetness: Dry

What to eat with it

grilled turbot with brown butter
buttered lobster or langoustines
roast chicken with lemon and thyme
aged goat’s cheese (e.g., Sainte-Maure)

How to serve it

Serve: Lightly chilled (12–14°C)

Why Cave selected it

Rare, organically certified Chenin from a 0.4‑ha parcel in Grand Cru‑level Roche‑aux‑Moines; combines depth and mineral tension with minimal intervention and very low SO2.

About the wine

He is one of only 8 vignerons to own a parcel (0.4ha) in the prestigious Roche Aux Moines (33ha) that was recently awarded Grand Cru status. Harvested from perfectly ripe, botrytis-free grapes and fermented dry. Rich but balanced and very long, this is a sensational wine that will need some time in a glass or carafe to unwind. Pinch of sulphur added at bottling only. TOP TOP Chenin that will still reward us in some years to come. Super low quantities made.

About Clément Baraut

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.

More about Clément Baraut →