Marie Thibault had no family ties to wine. A biology degree came first, then enology, then an apprenticeship at Domaine François Chidaine in Montlouis-sur-Loire. She struck out on her own in 2004, and by 2010 she had purchased four hectares of old vines in the Touraine-Azay-le-Rideau appellation — one of the Loire's quieter, less-heralded corners — and converted them to organic farming from day one. Ecocert certified since 2014, she produces around 10,000 bottles each year.
The Region
Azay-le-Rideau sits in the heart of Touraine, west of Tours along the Indre river. The appellation is small and largely overlooked relative to its neighbors in Vouvray and Chinon, which makes it a natural home for a grower-winemaker more interested in honest expression than prestige. Marie's parcels face south on poor, siliceous, acidic soils — slopes that encourage deep roots and modest yields.
Vineyards & Farming
The estate spans four hectares planted to Chenin Blanc, Gamay, Grolleau, and Côt (Malbec). Most vines are at least 50 years old; a small Chenin parcel grows on heavier clay. Marie farms without synthetic inputs, harvests by hand, and has plans to introduce sheep to manage cover crops between rows. Yields are kept low and the health of the vine is the priority, not the calendar.
Winemaking
In the cellar, Marie works with the same restraint she applies in the vineyard. Whites and reds are raised in neutral oak barrels, and pétillants naturels are made using the ancestral method. Reds see extended maceration — up to nine months post-fermentation for certain batches — before a tiny amount of sulfur is added at bottling only, if at all. Nothing is added; nothing is rushed.
The Wines
Her range is small and focused: Premier Nez (Chenin Blanc), a Grolleau, a Côt and Gamay red, and the pétillant naturel Cave Se Rebiffe. Across the range, freshness and energy are the constants — wines that reflect a winemaker more interested in getting out of the way than imposing a signature.
