Domaine Bernard Baudry Chinon Rosé 2022

Baudry’s irresistible rosé was traditionally drawn from a parcel of vines rooted in the gravel terroir of Grézeaux, originally planted by Matthieu’s father some 30 years ago. More recently, to counter the warmer seasons, Baudry has introduced a new vineyard: Les Balais. It sits on clay and flint (silex) soils sited high on the Chinon coteau, above his iconic Croix Boissée vineyard. The fruit from the flinty soils of this site now contributes at least 70% of the blend and brings incisive cut and minerality to the riper fruit from the valley floor.

As always, the grapes are picked by hand and made by the pressurage method, whereby the wine’s delicate colour comes from minimal skin contact in the press. The wine fermented with indigenous yeasts—two-thirds in Italian-made concrete tanks and the remainder in stainless steel. It was left on lees with no sulphur added before bottling. If we’re splitting hairs, it’s a little more generous than last year’s wine, yet, as always, it’s a layered, gently creamy and delicately complex rosé with a burst of summer berry and sweet citrus fruit sculpted by stony freshness. Unique and delicious.

Type: Rosé Wine
Style: Crisp, Refreshing
Grape Varietal: Cabernet Franc
Tastes Like: Comparable to a Provence rosé, with strawberries, raspberries, and a crisp minerality.
Alcohol Percentage: 12.5%
Closure: Cork
Size: 750mL
Region: Loire Valley, France
Terroir: Sandy and gravelly soils
Aging: Stainless steel to preserve freshness
Serving Temperature: 8-10°C

Domaine Bernard Baudry is a highly regarded family winery in the Loire Valley, celebrated for its meticulous approach to crafting expressive Cabernet Franc wines, including elegant and refreshing rosés.

Seafood: Prawn cocktail or seared scallops.
Poultry: Grilled chicken with lemon and herbs.
Vegetarian: Tomato and mozzarella salad or vegetable skewers.
Meat: Pork tenderloin or charcuterie platter.

Goat Cheese: Tangy and fresh, enhancing the wine's minerality.
Brie: Soft and creamy, complementing the delicate fruit flavours.
Camembert: Mild and earthy, balancing the wine's acidity.
Feta: Salty and crumbly, pairing beautifully with the refreshing finish.

Tomato and Mozzarella Salad

Ingredients:

• 4 ripe tomatoes, sliced
• 200g fresh mozzarella, sliced
• Fresh basil leaves
• 2 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. Arrange tomato and mozzarella slices on a platter, alternating each slice.
2. Tuck fresh basil leaves between the slices.
3. Drizzle with olive oil and balsamic vinegar.
4. Season with salt and pepper, and serve immediately.

Tip: Pair with Domaine Bernard Baudry Chinon Rosé for a refreshing summer dish.