The Loire is home to some of the best-kept secrets in unsung heroes of world class wine. And no Loire Hero is making greater wines than Bernard Baudry.

The magic starts with their vineyard holdings, which are typically very old vines on gravel and sandy soils with La Croix Boissee having a layer of white limestone subsoil that gives the wine that unique mineral backbone and structural depth that sets many of the world's greatest wines apart. Yup, great exposition and white soils is a sort of magical formula. Clos Rougeard's got it, so does Chablis's Grand Cru Slope and some of the best vineyards in Cote d'Or. The Baudrys farm organically, harvest by hand, and make their wine without manipulation (fermentation is with natural yeasts).

Despite the similarities to some of the world's most famous and allocated wines, Baudry remains remarkably affordable and easy to find. Why? Probably because Bernard started completely from scratch. And because he and his son, Matthieu, who has taken over most of the Domaine's operations, are humble farmers quite removed from the hype and glam of high-end wine.

What importer Bowler Wine has to say about this wine...

100% Cabernet Franc. The Grézeaux vines are the Baudry’s oldest at around 50 years and were the very first part of the estate in 1975. They lie on a flat, sandy site near the Vienne River in Cravant, very near the winery and the Les Granges vineyard. The key difference between the two sites is the presence of more clay and more gravel in Grézeaux, giving the wine more weight and length. The farming is certified-organic. All vineyard work, including harvest, is by hand. The fruit is destemmed without crushing and moved by gravity into unlined cement vats. Fermentation is spontaneous with native yeasts and without sulfur or temperature control; maceration lasts around two weeks with a daily pumpover and no punchdowns. The wine is aged in concrete tank for 15 months and bottled without filtration. Sulfur usage is minimal.