The Clos Guillot is situated on a south-east facing slope in Chinon with soils of clay, chalk and 'yellow limestone' (known locally as Tuffeau). Harvesting is by hand and yields do not exceed 40 hl/ha - they were considerably lower in 2010. Fermentation takes place in large wooden fermenters with regular pigeage (with the aim of providing gentle extraction of supple tannins). After maceration for about 20 days, the wine is then matured for 12 months in oak barrels that have seen 2 or 3 vintages. While very approachable now, this is a wine that promises plenty for the future. Matthieu Baudry describes it as a "very pure expression of Chinon". Those who tasted the 2009 at our recent trade day(s) will need little reminding of Le Clos Guillot's ability to produce greatness. Aromas of sherbet-like dark purple fruits and blossom lead to a beautifully weighted and sculpted palate where textural fruit vibrates with powdery tannins. An uplifting and delicious Cabernet Franc. As the old Chinon drinking song goes..."Fill the glass up to the brim, With this wine for it is fine...."
"A clay and limestone terroir. This has been in barrel for one month. A fabulous Chinon nose, all limestone and black fruits, fresh and defined. And on the palate, there is a lovely supple presence to the fruit which covers a crunchy layer of firm, tannins and also a very fresh and forceful layer of crisp acidity. There is a lot going on here, but it all comes together in a supple, polished midpalate presence before the tannins come out at the finish. This is a well-structured composition. It should be lovely." 17-18/20 points, Chris Kissak, www.winedoctor.com