Clos Bateau
Clos Bateaupioneers Chenin Blanc and Grolleau in the Loire’s Anjou region, converting to organic farming in 2005. The domaine’s flint-rich terraces yield grapes of striking tension and saline minerality.
Fermentation is wild, leathering in stainless steel, concrete eggs, and occasional amphora. Extended sur lie aging builds texture, while zero filtration retains nuance.
Clos Bateau’s whites range from bone-dry cuvées with chalky brine to richer demi-secs with honeyed notes. Its rosés, crafted from Grolleau, offer bright strawberry fruit and crisp acidity.
Clos Bateaupioneers Chenin Blanc and Grolleau in the Loire’s Anjou region, converting to organic farming in 2005. The domaine’s flint-rich terraces yield grapes of striking tension and saline minerality.
Fermentation is wild, leathering in stainless steel, concrete eggs, and occasional amphora. Extended sur lie aging builds texture, while zero filtration retains nuance.
Clos Bateau’s whites range from bone-dry cuvées with chalky brine to richer demi-secs with honeyed notes. Its rosés, crafted from Grolleau, offer bright strawberry fruit and crisp acidity.
Clos Bateaupioneers Chenin Blanc and Grolleau in the Loire’s Anjou region, converting to organic farming in 2005. The domaine’s flint-rich terraces yield grapes of striking tension and saline minerality.
Fermentation is wild, leathering in stainless steel, concrete eggs, and occasional amphora. Extended sur lie aging builds texture, while zero filtration retains nuance.
Clos Bateau’s whites range from bone-dry cuvées with chalky brine to richer demi-secs with honeyed notes. Its rosés, crafted from Grolleau, offer bright strawberry fruit and crisp acidity.
Clos Bateau is a small, thoughtful project rooted in the Loire Valley, focused on natural winemaking and a deep connection to the land. The estate works with organically farmed vineyards and minimal intervention in the cellar, reflecting a philosophy that values purity, energy, and transparency.
The wines are made primarily from Chenin Blanc and Cabernet Franc, two of the Loire’s signature varieties. They are expressive and alive, showing precision, tension, and a distinct sense of place. The whites are marked by their bright acidity, stony minerality, and layered citrus and orchard fruit notes, while the reds are juicy, vibrant, and full of fresh, savory character.
Fermentation is done with native yeasts, and the wines are unfiltered, unfined, and often bottled with little to no added sulfur. Clos Bateau’s approach yields wines that are tactile, unadorned, and deeply rooted in the Loire’s cool climate and varied soils—wines that are both intellectually engaging and effortlessly drinkable.
