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Thierry’s journey to the Loire was not traditional. After moving from Bordeaux in the early 1990s, he immediately connected with Charly Foucault from Clos Rougeard. Buying in entirely into the practice of biodynamic, he not only converted his entire estate but also became of the biggest proponents the practice both in France and world wide.
Theirry works parcels in both Saumur (for his whites) and Saumur Champigny (for his reds). Thanks to time spent in the vineyard and his biodynamic dedication, he has been able to identify parcels by soil type to individually farm, vinify, and bottle.
“His wines are pure, driven by finesse and drinkability, with freshness resulting from an early harvest.”
His Chenin Blancs are bone dry and mineral driven, with spontaneous fermentation happing in large neutral barrels with a long elevage. His reds have an elegance akin to the wines from Clos Rougeard, though they don’t see any new oak. Hand harvested, the reds are entirely de-stemmed and get moderate pump over during fermentation to keep the cap moist before being barrelled in stainless steel, cement, or both, depending on the parcel. The wines drink beautifully in their youth, though they tend to show their depth and complexity with a little bottle age. Wiht that age, the whites deliver texture and minerality, while the whites become more savory and lifted.
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