Baumard

History of the domaine des Baumard

The origins of the domaine des Baumard date back to 1634, when Jean Baumard's maternal ancestors acquired their first plots around Rochefort-sur-Loire. The family was then engaged in the trade of viticultural nursery. It was Jean Baumard who, at the age of 24 in 1955, took over the estate and gave it its current stature. That same year, he was appointed professor at the École Supérieure d'Agriculture et de Viticulture d'Angers, a position he would hold until 1970. In 1957, he acquired more than 5 hectares in Quarts de Chaume, one of the smallest and most precious appellations of the Loire, of which he would become the champion and ardent defender, going so far as to publish in 2007 a book entitled "Un fine wine du Monde : Le Quarts de Chaume". He would moreover be the first to formally propose the elevation of Quarts de Chaume to Grand Cru status, as early as 1968.

In 1968, Jean Baumard took a historic step by becoming the first Angevin winegrower on the left bank to acquire vines in Savennières, north of the Loire: he purchased the Clos du Papillon and the Clos de Saint Yves. He was also one of the founding winegrowers of the Crémant de Loire appellation. In 1987, his son Florent took over the reins of the estate. Recognized for his rigorous technical approach and his openly held convictions, Florent was notably among the first in France to massively adopt screw caps (since 2005 for practically the entire range, excluding Crémant) and to implement innovative trellising systems. He has presided over several viticultural associations and is regularly cited among the world's finest winegrowers by the international press.

Terroirs and Vines of the domaine des Baumard

The vineyard of the domaine des Baumard spans 37 hectares across several Anjou appellations. The 28 hectares of white vines are planted with 95% Chenin Blanc (Pineau de la Loire) and 5% Chardonnay, while the 9 hectares of red vines host Cabernet Franc (90%) and Cabernet Sauvignon (10%). The terroirs are highly diverse depending on the appellation. In Savennières, the soils are dominated by schist, slate and rhyolite (volcanic rock), notably in the Clos du Papillon, whose butterfly shape gave the vineyard its name. The Clos du Papillon shares its schistous soils with rhyolitic outcroppings that lend the wine its characteristic notes of wild mushrooms (mousseron) and a very distinctive minerality. In Quarts de Chaume, the slate-schist soils on south-facing hillsides are ideal for the development of botrytis and passerillage on Chenin. In Coteaux du Layon, the clay-schist soils of the Clos de Sainte Catherine yield off-dry wines of exceptional concentration.

Sustainable viticulture has been practiced since the late 1950s, with thoughtful farming methods, reduced doses of copper and sulfur, and a constant respect for natural balances. The estate is not organically certified but has followed a rigorous environmental approach for several decades, well before the term "sustainability" became fashionable in the French vineyard.

Vinifications of the domaine des Baumard

Florent Baumard's philosophy in the cellar is that of technical precision in the service of terroir expression, with a simple credo: "pick the finest grapes and put them in the bottle". Harvesting is done by hand across the entire estate. Pressing is gentle, slow and very careful, as Florent is convinced that pressing too quickly or too forcefully causes the intrinsic qualities of the fruit to be lost. Fermentations take place with indigenous yeasts for the dry wines, in temperature-controlled stainless steel tanks. Florent does not use oak for the fermentation or ageing of his dry white wines: everything is done in stainless steel or in tanks, in order to preserve aromatic purity and avoid oxidation. The ageing of the dry whites takes place on fine lees for 9 to 12 months in stainless steel tanks.

For the sweet wines (Quarts de Chaume, Coteaux du Layon, Clos de Sainte Catherine), the harvest is carried out through successive tries to select botrytized or passerillée berries at their optimal stage. Baumard's vinification method for the Quarts de Chaume is specific and sometimes controversial, placing as much importance on the selection of grapes in the vineyard as on vinification in the cellar. Malolactic fermentation is treated with ambivalence: neither systematically blocked nor systematically permitted. Since 2005, practically all of the estate's wines (excluding Crémant) are bottled under screw cap, a decision made by Florent on the basis of quality, not marketing.

The cuvées of the domaine des Baumard

Savennières Clos de Saint Yves: A Savennières cuvée from the lieu-dit Clos de Saint Yves, acquired by Jean Baumard in 1968, on schist and slate soils. Fermentation and ageing entirely in stainless steel tanks, with no contact with wood whatsoever. A dry white wine of great minerality, with aromas of lemon, pear, white flowers and chalk, with a precise and taut palate. The entry-level cuvée in the estate's Savennières range, with great consistency of quality across vintages. Variable depending on the year, but often remarkable.

Savennières Clos du Papillon: The emblematic and best-known Savennières cuvée of the estate, sourced from the Clos du Papillon, of which Baumard is the most important owner with the finest parcels. The butterfly shape of the clos gave its name to this exceptional vineyard, with its schist and rhyolite soils. Fermentation and ageing entirely in stainless steel. The wine reveals aromas of beeswax, characteristic mushroom notes typical of the schistous terroir (mousseron), lemon, flowers and orchard fruits, with sometimes a slightly oxidative touch linked to the volcanic terroir. A rich and remarkably elegant palate, crystalline minerality and a structure capable of ageing for several decades. One of the introductions to the Savennières appellation for many wine lovers around the world.

Savennières Trie Spéciale: A rare and exceptional cuvée, produced only in the greatest vintages where grape quality is optimal (1989, 1990, 1995, 1997, 2000 in particular). Sourced from an extreme parcel selection of the finest berries, hand-harvested during successive tries. A wine of extraordinary opulence and concentration: honeyed yet dry, round yet firm, with a richness of fruit and a mineral tension that make it a magnificent wine of paradox. The absolute pinnacle of the estate's Savennières range, a memorable experience that rivals the world's greatest white wines.

Coteaux du Layon: A Coteaux du Layon cuvée from overripe Chenin Blanc, vinified in the tradition of Anjou off-dry wines. Aromas of apricot, candied fruits, honey and flowers, a balanced and fresh palate. An elegant and accessible off-dry wine to discover the Baumard style in its sweeter expression.

Coteaux du Layon Clos de Sainte Catherine: The flagship cuvée of the estate's off-dry wines and one of the most admired references of the appellation, sourced from the Clos de Sainte Catherine on clay-schist soils. A selection of botrytized Chenin during successive tries. A wine of remarkable concentration, intensity and depth: candied fruits, acacia honey, saffron, dried flowers and a natural acidity that perfectly balances the sweetness. Capable of ageing and improving over 30 to 40 years under good conditions. One of the great references of the Coteaux du Layon appellation.

Quarts de Chaume Grand Cru: The most celebrated and mythical wine of the estate, produced since 1957 on the 5 hectares acquired by Jean Baumard in this tiny and precious appellation. The Baumard Quarts de Chaume is one of the world's great expressions of botrytized dessert wine, capable of impressing the most devoted lovers of Sauternes or German Trockenbeerenauslese. Deep golden color with amber highlights, a nose of incomparable complexity: very intense white flowers, candied citrus, honey, exotic fruits and quartz mineral notes. A texture combining power and precision, richness and finesse, in a balance of rare fluidity. A wine to age for several decades. Jean Baumard was the first to propose the elevation of this appellation to Grand Cru status.

Crémant de Loire Carte Turquoise: A historic Crémant de Loire cuvée produced since 1957, crafted using the traditional method from Chenin Blanc, Chardonnay and Cabernet Franc. Florent Baumard has become a recognized specialist in Crémant de Loire, producing up to four different cuvées. The Carte Turquoise is the reference cuvée: fine and persistent bubbles, a nose of apple, brioche and white flowers, a fresh and balanced palate with a beautiful tension. A handcrafted crémant of outstanding quality, reflecting the unique expertise of the estate.

Anjou Rouge: A red cuvée from Cabernet Franc (90%) and Cabernet Sauvignon (10%) grown on the clay-schist soils of Anjou. Aged in tanks. A fruity and mineral red wine, with aromas of small red fruits, violet and graphite, a supple and fresh palate, fine tannins and a lightly spiced finish. The estate's red cuvée, in a delicate and easy-drinking style, faithful to the tradition of Anjou Cabernets.

Cabernet d'Anjou: A soft rosé from Cabernet Franc and Cabernet Sauvignon, in the tradition of the off-dry rosés of Anjou. Pink color with luminous highlights, aromas of red fruits and flowers, a round and suave palate with a gentle natural sweetness balanced by freshness. A typical Anjou rosé, to be served chilled with light starters or as an aperitif.

Rosé de Loire: Dry rosé from a blend of red and rosé grape varieties from Anjou. Pale pink color, nose of small red fruits and flowers, fresh and light palate, mineral finish. A thirst-quenching rosé, elegant and refreshing, in the precise and well-balanced style that characterizes the entire production of the estate.