In the glass
Aroma: black cherry, graphite, wet stone, violet
Palate: dark berry, iron, savoury herb, fine gravel
The Baudry single-vineyard on gravel-over-clay terraces above the Vienne, picked from vines planted between 1969 and 1980. Mineral, dark-fruited Cabernet Franc with savoury depth and an iron-tinged finish.
What it pairs with
-
Rack of lamb with herbs de Provence
The wine's graphite and gravelly minerality lift the herbal crust on rare-cooked lamb. -
Duck breast with cherry jus
Black cherry on the palate echoes the jus while the firm tannins frame the fat. -
Sainte-Maure de Touraine
The local ash-rolled goat cheese needs the wine's acidity and savoury herb register to balance the lactic tang. -
Wild mushroom risotto
Iron and forest-floor notes mirror the earthy mushroom register.
History
Bernard Baudry founded the domaine in 1975 and bottled Les Grezeaux as a single-vineyard expression from his oldest gravel-terrace parcel. Son Matthieu joined in 2000 and the estate became fully certified organic by 2014.
- 1975 — Bernard Baudry establishes the domaine at Cravant-les-Coteaux
- 2000 — Matthieu Baudry joins his father
- 2014 — Full organic certification across all parcels
Facts
- Producer
- Domaine Bernard Baudry
- Grapes
- Cabernet Franc (100%)
- Classification
- Chinon AOC
- Oak
- 12 to 14 months in old oak foudres and demi-muids, no new oak
- ABV
- 13.0%
- Price
- EUR 22 to 32 at retail
- Drinking window
- 5 to 18 from vintage
- First vintage
- 1982
- Organic
- ORGANIC CERTIFIED
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 92 (2019 vintage, reviewed 2021)
- Wine Advocate 91 (2020 vintage, reviewed 2022)
Frequently asked about Les Grezeaux
What does Les Grezeaux taste like?
Black cherry, graphite, wet stone and violet on the nose; dark berry, iron, savoury herb and fine gravel on the palate. Medium-bodied with firm tannins and high acidity, long mineral finish.
When should I drink Les Grezeaux?
Drink between 5 and 18 years from vintage. Younger vintages benefit from 45 to 60 minutes of decanting to lift the violet aromatics.
What food pairs with Les Grezeaux?
Rack of lamb with herbs de Provence is the canonical pairing; duck breast with cherry jus and Sainte-Maure de Touraine goat cheese also work well.
Where is Les Grezeaux made?
From a single gravel-terrace parcel above the Vienne river at Cravant-les-Coteaux in the Chinon AOC. Vines were planted between 1969 and 1980.