Thibaud Boudignon is originally from Bordeaux but earned his chops working at Philipe Charlopin in Gevrey-Chambertin in the early 2000s. After that he was hired as winemaker by the esteemed Chateau Soucherie in Savennieres. There he introduced organic practices in the vineyard and cellar. In 2009 he began to make wine under his own name from 3.5 hectares in Anjou and Savennieres; he spent a lot of time in his vineyards, guaranteeing the quality of his fruit and health of his vines (he farms biodynamically). Word about his stellar productions started to spread amongst local growers and restaurants who scooped up his offerings; there's not much of his wine to be had, but a little bit now comes to the states.
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