Anjou Effusion 2019 - Patrick Baudouin

Anjou Effusion 2019 - Patrick Baudouin

Prestigious domain of the Loire - Provenance property

Grape variety : Chenin 

Score : 91+/100 Parker

Cellaring : 2023 - 2035

Tasting by Stephan Reinhardt in 2021 : "Harvested in a single pass (25 hectoliters per hectare), the 2019 Anjou Effusion is surprisingly bright and clear on the nose, which starts out understated but with intense, concentrated fruit intermixed with a beautiful flint/rocky shale tone. Round and lush on the palate, with surprisingly floral and herbaceous aromas through the finish, this is a linear, elegant and taut "black" Chenin whose exotic flavors remind me of the 2018 Savennières. The wine shows a subtle and fine interplay between fruit, mineral grip and body. This is a very challenging wine and the best Effusion I've tasted to date (May 2021). 14% alcohol."

Tasting notes : This beautiful wine opens with a clear, elegant, pure and fresh bouquet, wonderfully floral as well as intensely aromatic of ripe and elegant fruits and spicy schist aromas. On the palate, this is a beautifully fruity yet elegant and seriously structured Chenin whose fruit reminds me of elderflower, ginger, apple blossom and tonic water as well as iced tea, orange zest and crushed rocks. The wine is very well balanced and round and reveals a tight, lasting finish with fairly fine tannins. Just a nice accessible Savennières from young vines. 

Presentation of the cuvée by the estate: "The gateway to our terroir chenins, Effusion, a name that is a nod to the volcanic rocks of its slopes, but also to moments of emotion! is our first true dry chenin cuvée, inaugurated in 2001. A blend of hillside plots on volcanic ash, sandstone conglomerates, on our schistous base of the Anjou Noir, 600 to 30 million

years old. Effusion, a wine of aromatic freshness, and well structured. From aperitif to cheese, through fish and grilled white meats."

Vinification and Maturing : Direct pressing. One night settling at cellar temperature. Blending in vats of the batch and start on the Domaine's leaven. Putting in barrel, high settling by fermentation (guillage). Spontaneous malo. Filtration on earth.

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