Domaine des Baumard Coteaux du Layon Cuvee Le Paon (stained label) 1990 Front Label
Domaine des Baumard Coteaux du Layon Cuvee Le Paon (stained label) 1990 Front Label

Domaine des Baumard Coteaux du Layon Cuvee Le Paon (stained label) 1990

  • RP94
750ML / 0% ABV
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Winemaker Notes

The cuvee "Le Paon" is a manually done selection of grapes from the oldest vines of Baumard's Vineyard in the Coteaux du Layon AOC. Only the over-ripe or botrytised grapes are hand-picked for this cuvee, a selection that is possible only if the vintage deserves it.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
This wine was among those served at a tasting I attended at the Domaine des Baumards in June, 1997 which covered all the wines Jean Baumard has crafted over his career as well as some older ones (back to 1906!). This event is one of the most memorable of my life. I was amazed by the ageworthiness and extremely high quality of Baumard's wines, both in the sweet and dry offerings. But more poignantly, I was stunned that Jean Baumard would invite people from around the world to come taste, criticize, enjoy and judge every wine he had ever crafted. To have his life's work dissected in his presence, vintage by vintage, is a testimony to Baumard's courage, honesty and pride. How many of us would want to have all our work judged in such a manner? Baumard, ever modest, was his own biggest critic. Space constraints prevent me from including notes on the wines so I have only listed the best ones.
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Domaine des Baumard

Domaine des Baumard

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Domaine des Baumard, France
Domaine des Baumard Winery Image
The Baumard family has been wine growing wine at Rochefort in the Anjou for centuries, working with the noble Chenin in what has long been accepted as its natural home, the slate-covered hillside vineyards along the Loire and Layton rivers. In 1953, the Baumard family acquired a vineyard in the Quarts de Chaume, and in 1968, purchased substantial acreage in Savennieres. Jean Baumard, an enologist and educator, as well as grower, introduced significant innovations to the winemaking region, bringing the dry wines of Savennieres, as well as his sweet wines, Quarts de Chaumes and Coteaux du Layon back to prominence. Now in retirement, further innovation has been carried on by Jean's son, Florent.
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Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

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Unquestionably one of the most diverse grape varieties, Chenin blanc can do it all. It shines in every style from bone dry to unctuously sweet, oaked or unoaked, still or sparkling and even as the base for fortified wines and spirits. Perhaps Chenin blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. While most would agree it reigns supreme when from its birthplace of the Loire Valley, Chenin is the most planted variety in South Africa. California’s Clarksburg appellation is also winning more notoriety for its Chenin.

In the Glass

Chenin's drier versions commonly have characteristics of passion fruit, lemon, quince, green apple, saffron and chamomile while sweeter version express aromas and flavors such as yellow pear, white peach, persimmon, melon, ginger and honeysuckle. When aged in oak, qualities like meringue and brioche can be found. Sparkling versions often have yellow apple, ginger and floral notes.

Perfect Pairings

Cool-climate Chenin blanc has the chalky acidity to work with light seafood such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food. The sparkling versions such as Saumur Mousseux, Vouvray Petillant and Crémant de Loire make amazing aperitif options that won’t bruise the pocketbook.

Sommelier Secret

South Africa actually has double the amount of Chenin blanc planted compared to France. It is believed that either the Dutch navigator, Jan van Riebeeck, brought the grape to Cape Town in 1655 or the Huguenots fleeing France brought it in 1685. Either way, the South Africans have favored it for many centuries and make it in almost every style. Today a new wave of dedicated producers has committed to restoring old Chenin vines and finding the most ideal new spots for this prized variety.

LSB224995_1990 Item# 224995

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