100% Chenin Blanc

Food pairings: Roast capon, scallops with cauliflower puree, lobster, turbot in beurre blanc, and aged hard cheeses.

Winemaking: Indigenous-yeast fermentation with no malolactic fermentation. The wine ages in a mix of 350-liter and 500-liter barrels with a modest share of new oak, aiming for invisible wood and coiled energy.

Vineyards and terroir: Clos de la Hutte is a lieu-dit in the hamlet of La Possonnière, on the site of a former monastery. Planted in 2011 from massal selections and farmed with biodynamic practices, the vines grow on solid schist that reaches the surface in places, with a thin layer of clay and sand elsewhere. It is one of Boudignon's flagship single-vineyard Savennières.

Family and history: Thibaud Boudignon founded his domaine in 2009 with a small holding in Anjou and Savennières, farming organically from the start and later building a small winery designed to preserve tension and minerality. Clos de la Hutte is among his core Savennières sites and a reference for age-worthy dry Chenin.

In the pictures: The 2023 Clos de la Hutte label; looking down the Clos de la Hutte vineyard (photo courtesy of Vintage and Vine); and Thibaud Boudignon drawing a barrel sample in his cellar.