After spending ten years working in Bergerac, Bordeaux, the Central Coast of California, Vouvray, Chablis and Anjou, Thomas Boutin starting making his own wine in 2008. He began in the commune of St Aubin de Luigné with just shy of a hectare of Chenin Blanc grapes. Initially he didn’t have a cellar in which to make his wine but was warmly welcomed by Christophe Gallienne, who, three years later, decided to retire. Thomas took over Christophe’s winery as well as his vines in Rochefort sur Loire, which included more Chenin as well as Gamay and Cabernet Franc.
In his vineyards, Thomas doesn’t use synthetic products, herbicides or insecticides. Instead he works to encourage an ecological balance (to support beneficial predator insects, for instance). His work in the vineyard is based on observation and experience. And, in the cellar, he intervenes only when necessary. His wines are unfined and unfiltered and he chooses to use very little sulfur.