Winery Profile

In 2005, Helda Rabaut caught the wine bug big time and went from her pouring wine at the raucous Parisian wine bar Le Baron Rouge to working in the vineyards of Chinon. She left law school in Paris for winemaking studies in the Loire, spent five years working with different domaines around Chinon, and today is developing her own domaine while continuing to work at Domaine Baudry.

For the moment, Helda rents two hectares of organic vines and makes the wines in a closet-sized cellar just outside the town of Chinon. The wines are super dynamic, a world away from the oaky unpolished wines that often come out of Chinon. Tel Qu’Elle, her signature cuvée, is grown on sand & gravelly soils and fermented and aged in cement tanks. It’s a fruity, eminently drinkable red – a true “vin de soif”. She is also making two single vineyard cuvées that are aged in barrel – Tangente and Dédalle which both show excellent structure with the same balance and surprising freshness.

She credits Bernard Baudry with one of her key maxims: to let the terroir express itself, you have to listen to the wine, not over-work it. Helda must be a really great listener, because these wines are delicious. (For more information on Helda Rabaut, check out this post in the excellent blog, Wine Terroirs.)

“To let the terroir express itself, you have to listen to the wine, not over-work it.” –Helda Rabaut


Chinon “Tel Qu’Elle”: Organic. 100% Cabernet Franc, grown on sand and gravelly soils. Native yeast fermentation with elevage in cement tanks. Bottled with minimal sulfur. Aromatic with notes of red fruits, balanced and easy to drink, a “vin de soif”. 225 cs produced.


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