Thomas Batardiere

Thomas Batardiere Chenin Clos de Cocus 2019

$ 44.50

Born in Angers in 1980, Thomas Batardiere went from being a filmmaker to Sommelier to finding his place as a vigneron alongside Mathieu Vallée at Chateau Yvonne. While working with Mathieu, Thomas attended a viticultural school in Beaune. After graduating in 2011, Thomas found two hectares of old vine Chenin Blanc for sale in the village of Rablay sur Layon in Anjou.
He purchased the vineyard and in January of 2012 began making his own wine. Thomas tells us, he set up shop in January 2012, without a cave, without a house, without a tractor. With only a pruner and two hectares of vines. Thomas immediately began practicing biodynamic viticulture and became certified DEMETER is 2015.
This wine comes from a sole parcel of Chenin, planted in 1958 in Faye d'Anjou, the neighboring village. The Clos des Cocus terroir is the summit of a hillside (southwest) very exposed to winds. The soil is 20-40 cm of clay on schist. On the surface, there is volcanic rock, some spilites, and rhyolites.
The juice is vinified in the same way as ll'Esprit Libre, but in 500L barrels. These barrels are used, 2-3 years old. No new barrels. These are barrels that Thomas buys new so as to be sure that they had never contained sulfur. The juice is blended in steel tanks before the fermentation starts. The alcoholic and malolactic fermentations start naturally, without inoculation, and without temperature control. The wine rests on its lees from pressing until summer. Without sulfur. To prepare for bottling, Thomas racks several days before filtering. All of the wines are bottled in September, before the harvest. No fining is ever done, nor is any oenological product ever added, with the exception of sulfur. Demeter certified.
"Biodynamics aims to heighten the general acoustics. Meaning that it allows the vine to communicate better with its environment, more deeply from the earth to the cosmos. Biodynamics also allows the winemaker and the plants to better interact. For this three fundamental practices are at work: the 500, 501, and Maria Thun.
The 500 is cow manure in a cow horn that is buried during autumn and winter. This preparation aims to better communicate with the earth. It' sprayed in spring.
The 501 is silica and quartz in a cow horn that is buried during spring and summer. This helps the vine to better communicate with its astral environment, air, vibrations, and the vibes and movements of the planets. Itâ's sprayed during spring and summer, during the period of vegetation.
Finally, Maria Thun is compost of cow manure that receives all of the preparations. It's compost made in summer and sprayed after harvest.
Biodynamics brings life to the plant, the parcel, and the entire domaine, leaving it more rich and complex. And that shows in the wines. A living wine is better expressed and with a greater variety.
Thomas Batardiere The Domaine now consists of 3.5 hectares of vines (2.5 hectares of Chenin Blanc, .85 hectares of Grolleau, and .15 hectares of Cabernet Franc) along with the cave and house which Thomas built in the middle of the village of Rablay sur Layon.