Thibaud Boudignon has gone through the three stages of small-producer cultdom. First, there were the tweets and instagram posts. Maybe a foreign blog or small magazine article. The allusions to his wine were rapturous, but enigmatic and mostly from overseas.Then came phase two: devoted wine folk "suitcased" bottles home to America to share with friends. Word spread. The hunt was on.Finally, phase three: importers started bringing small amounts straight to California and New York. Thanks guys!
Practicing biodynamic100% Chenin BlancFrom the lieu-dit ‘Clos de La Hutte’ in the hamlet of La Possonniere.Site of a former monasteryPlanted in 2011 – massal selectionGrown on solid schist, some spots to the surface, others 15cm of clay and sand before hitting the mother rockIndigenous yeastNo maloAged in 50% 350l and 50% 500l barrels (15% new)