Le Batossay Dynamitage 2022

La Batossay is a project led by talented winemaker Baptiste Cousin and located in Boisairault, Anjou, Loire Valley, France. Baptiste Cousin's winery, part of the historic Château de Boisairault estate known for its tobacco production, was transformed from a dilapidated structure into a modern winemaking facility by Baptiste himself. His construction skills, inherited from his father, legendary winemaker Olivier Cousin, played a crucial role in this renovation. Baptiste's winery serves as his production site and has become a community hub, offering educational, dining, and event spaces, embracing the estate's long history.

Baptiste Cousin took over 4.5 hectares of vineyards from his father in 2012 and continues the family tradition of manual farming, using horses for plowing and creating biodynamic preparations. Despite his and his wines' popularity, Baptiste maintains a low profile, focusing on the essence of winemaking rather than his social media presence. The vineyards are certified organic, emphasizing ethical and local practices in line with the values of AB-Ecocert and Nature et Progrès.

In the cellar, Baptiste employs gravity to move grapes, favoring carbonic maceration for reds and direct pressing for whites without additives. His commitment to natural winemaking is evident in his playful branding, which includes a nod to his no-additive philosophy. The wines, primarily single-varietal, are known for their distinctiveness and are a testament to Baptiste's dedication to honest, vibrant winemaking. Baptiste's approach to vineyard management and winemaking reflects a deep respect for tradition and the land, ensuring his place in the legacy of exceptional winemakers.

The Loire Valley wine region in central France is renowned for its diverse wine styles. Its extensive geographic spread and the variable climates within its boundaries significantly influence it. This region, often called the "Garden of France," stretches over 800 kilometers from the Atlantic coast in the west to the center of France in the east, encompassing several distinct wine-producing areas along the Loire River.

The region produces excellent Sauvignon Blanc, with the appellations of Sancerre and Pouilly-Fumé particularly prestigious for their expressive, mineral-driven styles. Chenin Blanc is another key variety, central to the wines of Vouvray and Anjou, which are used to make everything from dry to sweet and even sparkling wines. Muscadet, near the Atlantic coast, focuses on the Melon de Bourgogne grape, producing crisp, saline wines that pair excellently with seafood.

In addition to white wines, the Loire Valley produces reds and rosés, primarily from Cabernet Franc. This grape thrives in the appellations of Chinon, Bourgueil, and Saumur-Champigny, producing wines known for their floral aromas and crisp acidity. These wines often exhibit a characteristic freshness and are typically consumed young.

The region's climate varies from maritime in the west, which provides a cooling influence ideal for Muscadet, to a more continental climate in the east, which supports the ripening of Sauvignon Blanc and Chenin Blanc. This climatic variation, coupled with the diverse array of terroirs, from chalky limestone to flinty clay, allows the Loire Valley to produce diverse wines that are highly reflective of their specific locales.