Vinous Media 91-93
"Hailing from the limestone-clay slopes on the outskirts of Chinon town, home to other famous vineyards like Clos de l'Olive and Chne Vert, Le Clos Guillot 2020 offers a cloud of Cabernet Franc fruit with fine refreshing acidity. Savory, silken and seductive, the wine is flooded with a stream of acidity. It is a calm wine with a mass of chalky tannins that coat the palate reassuringly. The finish is long, quiet and scented with dark raspberries and spice. There is a minor complaint of a touch of dryness at the very end of this wine." ~ RG

View from the Cellar 93+
"The Chinon les Grzeaux from Domaine Baudry is their oldest vine cuve, as these vines are now more than fifty years of age. The vineyards also lie close to the Vienne River in the Baudrys home village of Cravant-les-Cteaux, with the gravelly topsoils layered over a base of clay and limestone. The wine is fermented and raised in cement vats. The 2021 version comes in at twelve percent octane in this cooler summer and offers up a deep and black fruity bouquet of cassis, dark berries, cigar ash, gravelly soil tones, coffee bean and plenty of upper register smokiness. On the palate the wine is deep, pure and full, with superb depth at the core, lovely soil signature and grip, ripe, buried tannins, impeccable balance and a long, complex and very promising finish. This is going to be a simply outstanding wine, once it has blossomed from behind its chassis of tannin. 2031-2075+." ~ JG

100% Cabernet Franc. Close to the town of Chinon, Clos Guillot is a hillside vineyard with south-southwest exposure, near the top of the hill, with clay soils rich in yellow tuffeau (the soft local limestone) and iron. The vines were planted between 1993 and 2000. The farming is certified-organic. All vineyard work, including harvest, is by hand. The fruit is destemmed without crushing and moved by gravity into unlined cement vats. Fermentation is spontaneous with native yeasts and without sulfur or temperature control; maceration lasts around two weeks with a daily pumpover and no punchdowns. The wine is aged for a year in 2-5-year-old barrique and for a year in cement tank. It is bottled without filtration two years after the harvest. Sulfur usage is minimal.