GD Offer

Judo chop! Knock out Loire Chenin

Drinking the wines from Thibaud Boudignon right now is like watching an incredible band at a festival that the rest of the crowd hasn’t cottoned onto yet. They are crammed at the main stage watching the headlining band. If there is better dry Chenin blanc being made in the Loire, we have not heard about it.

Dear Reader,

Monsieur Thibaud Boudignon used to crush it at Judo at a very high level (it was either going for gold at the Olympics or making wine fulltime) before he began doing the same with his wines from a tiny 3.5-ha holding in the heart of Anjou and Savennières in the Loire valley. Thibaud is widely regarded as one of the most exciting winemakers in international fine wine right now.

Originally from Bordeaux, Thibaud took what he learnt in Gevrey-Chambertin and then most importantly in Savennières to start making his own wine. Devoted to the health of his vines, he farms organically and spends most of his time in the vineyard.

“Thibaud Boudignon is a recent entry to Savennières, having started his project in 2009, but oh, my, the purity of his wines is impeccable. It may only be a young domaine, but the clarity of the wines made from these young vines is truly exciting.” 
Rebecca Gibb | Vinous | February 2021

Our very first offer on these wines takes the form of a 6-bottle mixed case.

Only 36 mixed cases available. 

Thibaud Boudignon 6-bottle case R 2,370

*Price is per 6-bottle mixed case and incl. VAT

Anjou blanc 2019 (x 3 bottles)
Produced from 35-year-old vines grown in shallow grey schist and volcanic soil, the Chenin blanc for the Anjou blanc does not go through malolactic fermentation. This retains the wine’s natural salinity and rapier-like structure. The wine is aged in a combination of 500, 350 and 228 litre barrels (20% of them new). 

Rosé de Loire 2020 (x 3 bottles)
Following the same winemaking approach as for the whites, the Rosé de Loire (80% Cabernet Franc and 20% Grolleau) is produced from vines that are farmed according to biodynamic principles and are planted in grey schist, clay and volcanic soil. Following a gentle pressing of the grapes, the juice is fermented but not allowed to go through malolactic. The wine is aged in stainless steel tank.