Le Clos Guillot

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In the glass

Aroma: red plum, yellow flower, clay, wild fennel

Palate: plum skin, white pepper, fine tannin, saline

South-facing clay-limestone clos planted in 1989 just below the La Croix Boissee parcel. More aromatic and floral than its sibling, with red-plum fruit, fine-grained tannins and a saline length.

What it pairs with

• Roast guinea fowl with thyme Delicate game bird flesh meets the wine's red plum and herbal lift.More wines for chicken and white meat →
• Veal medallions with morels Earthy morels echo the clay and forest-floor register; veal's mild richness lets the wine speak.More wines for mushrooms and truffles →
• Lentils du Puy with smoked duck Lentils' iron-flecked earthiness mirrors the wine's saline mineral grip.More wines for duck and goose →

With cheese

Sainte-Maure de Touraine Our pick The consortium lists Chinon among the red Loire wines for this cheese. A medium-bodied Chinon raised in tank or old wood keeps Cabernet Franc's fresh fruit and high acidity, which sit well against the tangy, hazelnut paste of a young log.

History

Bernard Baudry acquired the Clos Guillot in 1989 and bottled it as a single-parcel cuvee from 1994 onward. The 2-hectare south-facing clos sits on clay-limestone below the La Croix Boissee plateau.

1. 1989Clos Guillot parcel planted
2. 1994First vintage bottled as single-vineyard cuvee

Facts

Producer

Domaine Bernard Baudry · visiting guide

Grapes

Cabernet Franc (100%)

Classification

Chinon AOC

Oak

16 to 18 months in 400L oak demi-muids, no new oak

ABV

13.0%

Price

EUR 26 to 38 at retail

Drinking window

6 to 20 from vintage

First vintage

1994

Organic

ORGANIC CERTIFIED

Vegan

Yes (no animal-derived fining)

Frequently asked about Le Clos Guillot

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