Charles Bouly

is an emergent natural winemaker who founded Domaine De La Créchette in 2019 in the Anjou area of the Loire Valley, near Ingrandes-le-Fresne-sur-Loire. His work is characterized by a commitment to minimal intervention, producing wines that vividly express the unique schist and riverbank terroir of his vineyards.

📚 Background and Establishment

Charles Bouly's journey to winemaking was deliberate and extensive:

• Formal Education: Driven by a strong interest in agriculture and food, he decided to dedicate himself to wine, earning a diploma in Oenology in Toulouse around 2008.

• Practical Experience: For nearly 10 years, he gained broad practical experience by working at various family-run estates, accumulating both technical knowledge in the vineyard and cellar.

• The Land: In 2019, after a two-year search, Charles was able to acquire 8.5 hectares of vines from the renowned natural wine pioneers, Jacques and Agnès Carroget of Domaine de la Paonnerie. These vineyards, which already had a long history of organic cultivation since 1997, sit on a beautiful slope overlooking the Loire River.

• The Domaine: The estate, located on black schist soil, was established with the construction of a new cellar building, which was completed in 2021.

🍷 Winemaking Philosophy

Charles Bouly approaches his craft with a naturalist and pragmatic philosophy:

• Farming: He maintains the organic farming methods of the previous owners and incorporates biodynamic treatments, always seeking to favor biodiversity and work with nature rather than against it.

• Terroir: The vines, which include Chenin Blanc, Pineau d'Aunis, Cabernet Franc, and Cabernet Sauvignon, are rooted in rich black schist and benefit from a south-facing orientation right by the Loire River.

• Cellar Practices: The wines are made with zero oenological inputs during fermentation and are generally unfiltered. While the goal is to produce "Vin Méthode Nature" (Natural Wine), a small, securing quantity of sulfur may be added at bottling.

His wines—such as Cabourne Rouge, Cabourne Blanc, and Cabaunis—are praised for their distinctiveness, purity, and concentration, reflecting the richness of the soil and Charles's talent for crafting authentic Loire expressions.