Thomas Batardiere

Thomas, originally from Angers, studied Anthropology and cinema in university before briefly working as a filmmaker. After then working at a caviste in tours that specialized in organic and natural wines, Thomas earned his sommelier degree in 2008. As part of the training for his degree he did a viticulture internship at Chateau Yvonne. Thomas was then brought on the next year as Yvonne’s only full-time employee and he continued to work under Mathieu for 3 years while earning his degree in viticulture in Beaune. At Yvonne, Thomas helped in every role from winemaking to viticulture where he learned about organic and biodynamic farming. In 2011 Thomas started his own domaine after purchasing two hectares of Chenin in the town of Rablay sur Layon in Anjou. His first step was to immediately convert his vineyards to biodynamic farming, and in 2015 his vineyards were fully certified by Demeter. Today Thomas now has 3.5 hectares: 2.5 Chenin, .85 Grolleau, and .15 Cabernet Franc.
“Biodynamics aim to heighten the general acoustics…it allows the vine to communicate better with its environment, more deeply from the earth to the cosmos.” -Thomas Batardiere

Wines

Anjou Blanc Clos de Cocus

Varietal: Chenin Blanc

Color: White

Farming Practice: Biodynamic

Biodynamic. 100% Chenin Blanc. This wines comes from a single parcel of Chenin, planted in 1958 in Faye d’Anjou, the neighboring village of Rablay. 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 l’Esprit Libre, but in 500L barrels. These barrels are used, 2-3 years old (no new barrels). Naturally occurring fermentation (primary and malo). No additions until small amounts (1-2 grams) of sulfur at bottling. 100 cases produced.

Anjou Blanc L’Esprit Libre

Varietal: Chenin Blanc

Color: White

Farming Practice: Certified Biodynamic

Certified Biodynamic. 100% Chenin Blanc. This wine is made of three parcels, situated in Rablay, with vines 15-90 years old. From plateaus of red sand and quartz gravel on schist. The juice is blended in steel tanks before the fermentation starts. The alcoholic and malolatic fermentations start naturally, without inoculation and without temperature control (his cave is underground and it’s 14 degrees Celsius). The wine rests on its lees from pressing until summer without sulfur. Raised mainly in steel altough Thomas uses L’Esprit Libre to break in his 500 L tonneaux that he then uses for Clos de Cocus when needed. He generally add 1 – 2 grams of sulfur (natural sulfur from an Italian quarry) at bottling. 500 cases produced.

Cabernet Franc Clos des Noëls

Varietal: Cabernet Franc

Color: Red

Farming Practice: Biodynamic

Biodynamic. 100% Cabernet Franc. Clos des Noels is a single parcel planted in 1931 on schist. The whole bunches are harvested and put into vats with the stems. It macerates for 5-6 weeks without any intervention, no pump-over, no punchdown. Spontaneous alcoholic and malolactic fermentations are finished in steel tank, and elevage is also carried out in steel. At most 1 gram of sulfur is added prior to bottling. 58 cs produced.

Grolleau ‘Amor Fati’ Vdt

Varietal: Grolleau

Color: Red

Farming Practice: Biodynamic

Biodynamic. From a 0.33 hectare parcel planted in the 1960s. The vineyard is named “Case Neuve” and Batardiere owns 1 of the vineyard’s 2 parcels. Yields are only 25 hl/ ha. The parcel sits on a riverbed between the Britannic and Parisian continental plates which yields a wide array of soils: clay, blue schist, quartz, degraded and eroded schist. Semi-carbonic fermentation in stainless steel with spontaneous fermentation and no additions. Aged in stainless steel and bottled in Sept after harvest with no fining and minimal SO2 (<10mg).

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