His wine journey started in Bordeaux, at Chateau Lafite Rothschild (amongst others) and brought him to Burgundy, where he worked with Philippe Charlopin in Gevrey Chambertin. In 2009, he settled in Loire Valley and bought 3-hectares in Anjou and Savennières, where Chenin Blanc thrives.
Yet Thibaud has more than one string in his bow. Behind his pure and delicate wines, a former judo champion is hiding. His strong personality and his persistence have shaped the way he works in his vineyard and cellar: no place to chance!
Thibaud produces wines from two different terroirs:
The first one is Anjou Blanc, a soil mainly made of Tuffeau. This type of sediment stone, extracted from stones quarries, has been used to build the Loire castles. It brings a lot of minerality to the wine. (Anjou Blanc & Cuvée « À François(e) »)
The other one is Anjou Noir. These very old soils of schist and granite come from the Armoricain massif. Their high concentration in minerals, such as iron, give very intense and textured wines. (Cuvée « Clos de la Hutte »)
From the start, Thibaud has been working very meticulously: each planted vine comes from massal selection, he farms organically, grapes are hand-harvested, and only natural yeasts are used. He has almost a kind of obsession with fermenting and ageing vessels. He uses more than five different shapes, to give the final touch and highlight the typicity of each cuvées.
REGION OF PRODUCTION Rhone Valley - France
APPELLATION Ermitage, Cotes du Rhone, Cornas, Chateauneuf du Pape, Saint Peray
VINEYARD 7 hectares
CLIMATE Continental climate
SOIL COMPOSITION Limestone and granite. Soils are composed of shingles and chalky and clay.
VARIETIES GROWN Marsanne, Syrah, Grenache
AGRICULTURE Organic, Biodynamic certified
Wines of the domain
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