In the glass
Aroma: white peach, honey, honeysuckle, candied citrus
Palate: preserved peach, honey, citrus, chalk
Single-vineyard Coteaux du Layon from Baumard's Clos Sainte Catherine. Late-harvest Chenin with honey, peach and chalky lift, the Baumard's most approachable sweet wine.
What it pairs with
-
Foie gras with peach chutney
Sweet wine and duck liver classic; peach-on-peach between dish and wine. -
Apricot tart
Stone-fruit dessert matches the wine's preserved peach and honey signature. -
Bleu d'Auvergne
French blue cheese salt meets late-harvest sweetness; honey lifts the cheese's umami. -
Roquefort with walnut
Blue cheese and nut intensity find a partner in honey and chalky lift.
History
Clos Sainte Catherine is one of the Baumard family's historic Coteaux du Layon parcels. Bottled under screwcap since 2000.
- 1955 — Jean Baumard revitalises the family Coteaux du Layon holdings
Facts
- Producer
- Domaine des Baumard
- Grapes
- Chenin Blanc (100%)
- Classification
- Coteaux du Layon AOC
- Oak
- Vinified in stainless steel; aged on lees, no oak, screwcap closure
- ABV
- 11.5%
- Price
- EUR 25 to 40 at retail
- Drinking window
- 5-25 from vintage
- First vintage
- 1955
- Vegan
- Yes (no animal-derived fining)
Scores
- Vinous 92 (2018 vintage, reviewed 2021)
Frequently asked about Coteaux du Layon Clos Sainte Catherine
What does Baumard Clos Sainte Catherine taste like?
White peach, honey, honeysuckle and candied citrus on the nose; preserved peach, honey, citrus and chalk on the palate. Full-bodied with high acidity and a long, layered finish.
When should I drink Clos Sainte Catherine?
Drink between 5 and 25 years from vintage. The screwcap closure preserves the wine's freshness across cellar time; mature bottles develop honey and dried-fruit depth.
What is Coteaux du Layon?
Coteaux du Layon is a Loire AOC for late-harvest sweet Chenin Blanc. The Baumard family's Clos Sainte Catherine is one of the AOC's historic parcels.
What food pairs with Clos Sainte Catherine?
Foie gras with peach chutney, apricot tart, Bleu d'Auvergne and Roquefort with walnut are textbook pairings.