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Thibaud Boudignon

Bordeaux-born Thibaud Boudignon does not come from a wine-producing family but his pedigree is impeccable. He worked with Philippe Charlopin in Gevrey-Chambertin, Château Olivier in Pessac-Légognan and at Châteaux Lafite Rothschild in Bordeaux, as well as wineries in the Loire and Australia. He only started to make wine under his own name in 2009 from a mere 3.5 hectares in the Savennières region of the Loire Valley. He also has two small plots on the south side of the river in Anjou. All the white wines are crafted from 100% Chenin Blanc and, for the sublime saline and mineral Rosé de Loire, Cabernet Franc and Grolleau are under vine. Success has been rapid, a testimony to the sheer quality of his wines, and Thibaud is now one of the most sought after producers in the entire Loire, with his wines featuring on the lists of countless Michelin 3-star restaurants. He farms organically with biodynamic principles and spends most of his time in the vineyards. All the low-yielding vines come from massale selections from some of the best estates in the Loire. Thibauld's Anjou Blanc is a crystalline joy and his range of four single vineyard steely Savennières are impeccable, each with their own character.
Cuvée a François(e)] is named after both Thibaud's mother Françoise, who died when he was 17, and father François, and made from a parcel of 39 year-old Chenin Blanc planted on shallow soils of grey schist and rhyolite in St-Lambert-du-Lattay. This a profound wine.
Clos de la Hutte, in the commune of La Poisonnière was once the site of a monastery. Five different varieties of Chenin Blanc are planted here on pure schist, which produces a wine of remarkable complexity and power.
Clos de Frémine adjoins Clos de Hutte: the massale selection Chenin Blanc comes from over 100 year-old vines, and from these the most floral and aromatic wine, but with a subtle vein of steel is produced.
La Vigne Cendrée comes from a tiny 0.5 hectare plot of Chenin Blanc planted on soils of clay silt over purple schist and granite, which produces a unique Burgundian style of wine, with plump fruit, intense acidity and concentrated minerality, made in minute quantities.
The grapes for all the wines are hand-picked and fermented spontaneously utilizing native yeasts, with very little use of new oak. The temperature and humidity of Thibaud's modern winery, built in 2016, is controlled by thermal regulation from a system buried in the ground surrounding the winery, affording precise temperature control throughout the year. Thibaud Boudignon's small but thrilling range of wines are pure and individual with striking depth and intensity.