100% Chenin Blanc

Food pairings: Shellfish, richer fish, roast poultry, and dishes that welcome high-acid, mineral dry Chenin.

Winemaking: Whole bunches are pressed and the juice is fermented with indigenous yeasts, without malolactic fermentation, then aged on its lees in larger barrels that add texture rather than oak flavor.

Vineyards and terroir: The Anjou Blanc comes from mature vines on shallow soils of grey schist and volcanic rhyolite in Anjou, giving a crystalline, saline dry white.

Family and history: Thibaud Boudignon founded his domaine in 2009 with a small holding in Anjou and Savennières, after training in Bordeaux and Burgundy. He has farmed organically from the start, works his vineyards with biodynamic practices, and built a small winery designed to preserve tension and purity. His Chenins are now among the most sought-after in the Loire.

In the pictures: Thibaud Boudignon drawing a barrel sample in his cellar. Photo courtesy of Skurnik Wines.