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The Baudrys are true "masters" of the terroir in Chinon, cultivating vineyards across a variety of soils in the region, ranging from the flatter plots near the river to the slopes and highlands. Organic farming and single-vineyard winemaking highlight the complexity of Cabernet Franc, which, in their hands, takes on different character depending on its origin. Les Grézeaux comes from the winery’s oldest vineyard, with 65–70-year-old vines planted in sandy and gravelly soils over limestone and clay. This terroir produces Cabernet Franc with a firm tannic structure, intense minerality, and an expressive character—wonderfully herbal and earthy, with crisp, fresh (slightly underripe) red fruit.
The Baudrys’ philosophy is based on minimal intervention, allowing the terroir to fully express itself and highlight the distinct character of each vineyard. At Les Grézeaux, fermentation lasts 15–20 days in concrete tanks with wild yeasts, while aging takes place for about 12 months in old barrels aged 3–5 years, followed by bottling without filtration. The wine accurately reveals the characteristics of Cabernet Franc: smoky, mineral, with red fruits, herbaceous notes, charred pepper, and juniper, while the animal notes in the background add depth. On the palate, high acidity and tight, relatively wild tannins support the austerity, while the fresh fruit remains vibrant, promising excellent aging potential. Ideal for pairing with food.
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