Clos Guillot is situated on a south-east facing slope in Chinon, the soils being a mixture of clay, chalk and "yellow limestone". Harvesting is by hand and yields do not exceed 40 hl/ha. Fermentation takes place in large wooden fermenters with regular pigeage. After maceration for about 20 days, the wine is then matured for 12 months in oak barrels . Bernard describes it as a very pure expression of Chinon, with morello cherry and blackberry flavours. This is a really rich and textural, with balancing acid and tannins. It will cellar for at least 5 years although is just so lovely now.
"The Baudrys' 2009 Chinon Clos Guillot - from deep, chalky soil with stones and some underlying sand; tasted from cask; and slated for February bottling - marks an amazing contrast with their other cuvees. The sense of brightness, energy, and sheer sap here belies the relatively young vine age, and as in previous vintages a bittersweet floral component persists throughout, here wreathing ripe fresh blackberry, chard, walnut oil, chalk, iodine, and salt. This should be one worth following for close to a decade." (90-91+), David Schildknecht, eRobertParker.com #190