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Organic. The domaine’s top cuvée hails from a parcel of 30- to 50-year-old vines on very chalky, white limestone soils above Baudry’s cellars in Cravant-les-Côteaux. Here, the south-facing aspect, altitude and soil produce Chinon’s longest-living and most elegant wines. It’s a site that Baudry believes suits Burgundian-style élevage (although the wine sees no new oak). So, natural yeast fermentation in open wooden casks is followed by 24 months maturation in old Burgundian pieces and a further nine months in cement. Again, the wine is bottled without filtration.
Coming from such chalky soils, La Croix Boissée’s trademark is aromatic intensity and vibrant freshness, combined with a deep charge of mineral-edged fruit. Considering the review and the number of bottles we have available, we shouldn’t need to rave. Although still a baby, the 2019 is shaping up to become a smokin’ Loire rouge.