Hauts Baigneux

History of the Domaine des Hauts Baigneux

The history of the Domaine des Hauts Baigneux begins in 2012, when Nicolas Grosbois and Philippe Mesnier discovered the dormant potential of this clay-flint vineyard on the heights of Azay-le-Rideau. Nicolas, an established winemaker in Chinon where his family owns the Domaine Grosbois, immediately perceived the rare quality of this terroir, which had been forgotten for years. Philippe Mesnier, his long-standing friend and wine importer in Belgium, shared his vision and enthusiasm. Together, they bought the domaine from the Deprez family, along with its abandoned vines and its cellar in need of renovation, and embarked on the venture with a clear objective: to bring onto the international stage a vineyard historically recognised locally but still too little known outside the region.

From their very arrival, they undertook the organic conversion of the entire vineyard, in keeping with the philosophy of the Domaine Grosbois. In collaboration with the latter, they also practise biodynamic market gardening across both domaines, creating a virtuous circle between the animals, the plants and the preservation of the soils. Since 2012, the wines of Hauts Baigneux have progressively attracted the attention of enthusiasts, wine merchants and the international press, notably thanks to their Chenin blancs from the flint soils of Saché and their Grolleaux in a premium rosé version. The Guide Hachette des Vins cites the domaine among "les domaines en vue de l'appellation", singling out cuvées such as the Blanc Chenin and the Cabernet Franc.

Terroirs and Vines of the Domaine des Hauts Baigneux

The Hauts Baigneux vineyard extends over 12 hectares, spread across two distinct terroir sectors. The first 9 hectares are located on the lieu-dit Hauts Baigneux itself, in the communes of Cheillé and Vallères, on clay and limestone soils with a more pronounced presence of flint in the southern part of the lieu-dit. These plots include several sub-sets: La Surprise, Les Pentes and the Clos de la Cour, planted with Chenin blanc (majority), Sauvignon blanc, Gamay, Grolleau, Cabernet franc and Côt, on vines of approximately 25 years. The remaining 2 hectares are located in Saché, beneath Alexander Calder's former studio, on a clay terroir with a high flint content, planted entirely with Chenin blanc on 60-year-old old vines. These two plots in Saché, les Mézardière and the Clos des Brancs, produce the domaine's two flagship cuvées.

The Grolleau, a red grape variety native to Azay-le-Rideau, is handled here in a haute couture version, far removed from anonymous industrial rosés: it expresses itself with spiced notes of red fruits of great elegance. The Chenin blanc, on the heavy flint soils of Saché, achieves remarkable concentration and tension thanks to vine age and naturally very limited yields. The entire vineyard is managed under certified organic farming, with manual harvests.

Vinifications at the Domaine des Hauts Baigneux

Nicolas Grosbois and Philippe Mesnier vinify with the minimum possible intervention, using natural indigenous yeasts, without chaptalization. For the whites, pressing is done directly in whole bunches, followed by static settling. The base cuvées are aged in stainless steel vats on fine lees for several months. For the great cuvées from Saché, notably the Clos des Brancs, ageing takes place partially under wood (foudres or barrels) for 12 months, giving the wine greater concentration and complexity. For the Rosé de Silex, one year of ageing in foudres gives it a gastronomic dimension rare for a rosé. For the natural pétillants, the wines are bottled before the end of fermentation, without any addition, to capture the natural bubble.

For the reds, vinification is intended to be light and precise: partial or total destemming depending on the cuvée, short to moderate macerations, ageing in vats for the easy-drinking cuvées and longer wood ageing for the single-vineyard cuvées such as Sanguine. The constant philosophy is to preserve the fruit, freshness and minerality inherent to the clay-flint terroirs of Azay-le-Rideau, without ever weighing the wines down through excessive extraction.

The cuvées of the Domaine des Hauts Baigneux

Touraine-Azay-le-Rideau Blanc Chenin (Saché): The domaine's flagship white cuvée, from Chenin blanc planted on the heavy flint soils of Saché, beneath Alexander Calder's former studio, 60-year-old old vines. Manual harvests, direct pressing, ageing on lees in vats. A toasted and smoky nose on a background of well-ripened yellow fruits. A full and fruity palate, complex citrus aromas, a remarkable salty finish, reflecting the distinguished character of Chenin on flint. Fine digestive bubble for the natural pétillant version. A reference Chenin blanc for the appellation, awarded by the Guide Hachette des Vins.

Touraine-Azay-le-Rideau Blanc Le Clos des Brancs: Prestige cuvée from the other plot in Saché, the Clos des Brancs, in old-vine Chenin blanc of 60 years on flint. Aged 12 months under wood. The very fine natural concentration in the berries, due to vine age and the high ripeness at harvest, allows for a light extraction seeking fine and excellent tannins. Golden colour, complex nose of yellow fruits, toastiness and white flowers, an ample and concentrated palate, a long and mineral finish. A wine for ageing, to be served at the table for 6 to 7 years. The most ambitious and sought-after cuvée of the domaine.

Touraine-Azay-le-Rideau Blanc Les Chênes: Entry-level white cuvée from the clay-flint plots of the lieu-dit Hauts Baigneux in Chenin blanc. Vinified in stainless steel vats, aged on lees. In the purest expression of the Loire style: fresh, indulgent and aromatic. Notes of white-fleshed fruits, flowers and citrus on the nose, a tonic and indulgent palate in all its simplicity. The domaine's thirst-quenching white wine, to be enjoyed within the year.

Touraine-Azay-le-Rideau Blanc Sauvignon: Cuvée from Sauvignon blanc on the sandy and clay soils of the lieu-dit Hauts Baigneux. Notes of rose and redcurrant characteristic of the grape variety, dense and tangy flesh, an alert and dynamic profile. A Sauvignon particularly well suited to the table, with fish dishes, seafood or goat's cheeses from the Val de Loire.

Touraine-Azay-le-Rideau Rosé La Surprise: The domaine's iconic rosé cuvée, from a blend of Grolleau and Gamay on clay-flint soils. A joyfully spiced and sprightly rosé, with notes of expressive red fruits. A light and fresh palate, easy and digestible. The domaine's thirst-quenching rosé for immediate pleasure, to be shared on any occasion.

Touraine-Azay-le-Rideau Rosé de Silex: A confidential cuvée of gastronomic rosé, from Grolleau aged for one year in foudres. Pale pink colour, a spiced nose with notes of red fruits expressing themselves with finesse, a gastronomic rosé palate, fuller and more concentrated than La Surprise. Philippe Mesnier and Nicolas Grosbois created this cuvée to demonstrate that the terroir of Azay-le-Rideau is perfect for complex rosés that can benefit from ageing. A table rosé of remarkable class and originality, produced in very small quantities.

Touraine Rouge Les Pentes: Blended red cuvée from the three classic Loire grape varieties: Cabernet franc (structure), Gamay (fruitiness) and Grolleau (energy and freshness), on the clay-flint soils of Hauts Baigneux. Intense ruby colour, a spiced nose of red fruit and mango aromas. A fresh palate combining freshness and a finely spiced personality. A light and fruity red wine, retaining a surprising freshness and drinkability, in the most authentic Loire style.

Touraine Rouge Grolleau: Red cuvée from pure Grolleau, a grape variety historically used for rosé but here worked as a dry red by the two winemakers. Light colour, aromas of raspberry and minerality, a lively and fresh palate with a lovely energy. Hauts Baigneux makes here a convincing demonstration that Grolleau deserves its place as a red as much as a rosé.

Touraine Rouge Sanguine (Cabernet Franc): Red cuvée from pure Cabernet franc, sourced from the lower part of the hillside of the lieu-dit Hauts Baigneux, on soils with a high flint content. A nod to Nicolas Grosbois's history in Chinon. Harvested at full ripeness, aged in oak barrels for 12 months. The primary character of Cabernet franc bursts forth immediately, endowed with a flesh of great brilliance, without artifice, for lovers of Loire firmness. Dark cherry colour, nose of small black fruits and ripe pepper, a fresh and structured palate, a spiced and mineral finish.

Pétillant Naturel Blanc (Touraine): White natural pétillant from Chenin blanc, bottled before the end of fermentation. Fine bubbles carrying a fruity and mineral aromatic profile, a well-supported balance in the mouth underpinned by a lovely freshness. The salty finish and complex citrus aromas on the nose reflect the distinguished character of Chenin from Azay-le-Rideau. A natural pétillant of great finesse, far removed from industrial bubbles.

Pétillant Naturel Rosé (Touraine): Rosé natural pétillant from Grolleau and Gamay, bottled before the end of fermentation. Light and festive bubbles, a nose of small red fruits and spices, a fresh and thirst-quenching palate, a slightly mineral finish. The ideal companion for summer aperitifs and terrace meals.