Christophe BAUDRY and Jean-Martin DUTOUR brought together the management of their properties (respectively Domaine de la Perrière and the Domaine du Roncée) in 2003.

"After bringing together our estates which are mainly on the gravelly soil of the Vienne Valley, we were looking for some parcels of land situated on the special terroir of CHINON: the « Coteaux » (hillsides), which are famous for making wines for long aging. "

In the spring of 2006, we visited the vineyard of Château de Saint Louans and found ourselves speechless with admiration.

The château's vineyard is located between the Clos du Pin and the Clos des Aubuis on the original terroir of the Chinon appellation, a limestone spur at the western end of the coteau which draws the right bank of the Vienne around the city of CHINON.

An outstanding situation for a unique terroir. With very little clay and depth, the sandy soil is reduced to a fine light covering. On the other hand, the substratum of "superior Turonien" or "Touraine yellow tuffeau" is an unlimited resource. The terroir rapidly warms just after the winter and produces a small harvest which regularly reaches perfect maturity at the beginning of October.

The vineyard was sold "à la bougie", that is by an auction sale which terminates when the candle - replacing the imprecise time of "going, going, gone" - has gone out. We immediately wanted to buy it.

very old vines for... unique bottles

The very old trellising was in a bad state. We needed a whole year to repair it. 2007 was our first vintage. We had to cultivate very carefully as these very old vines were planted mainly in 1949 but the oldest dated back to 1939 and 1929. We harvested by hand and very gently brought the grapes to the winery in Panzoult in order to vinify them in the best conditions. To reveal the power and the elegance of this very special terroir, the integrity of grapes is respected from the vines to the tank as well as in the wine-press. The vinifications are soft and long.

To reveal the potential of this magic terroir, we have decided to age the white and red wines in barrels for one or two years.