I doubt this will be an original, such a well-known, well-regarded producer (I see Dr. Vino just wrote on Baudry, Brooklyn one year ago), but it was my first experience with Baudry...
On the nose the 2004 Domaine Bernard Baudry Chinon was all mushrooms and black earth (and an old baseball mitt?), or a cooked green pepper stuffed with mushrooms and cheese and seasoned with nutmeg - more attractive than it sounds, and very nice for sniffing. Thin, and awkward at first, it opened up to reveal copious acidity, spicy cherry fruit and an appealing silky texture. This was classic Loire Cab Franc. Better when cooler (approx. 16-18 Celsius), it paired nicely with shredded pork tenderloin and noodles in a mild, sweet, soy-based sauce.
cork. 12% alcohol. decanted ~30 min.
Price: $21 (SAQ)
For those looking to try Loire reds this Baudry was prototypical, but for a few dollars less you can have the Chateau de Fesles - I like both (at cellar temp), but stylistically different.
A special thanks to Gary Vanyerchuk of Wine Library TV, and the gang at Wine Blogging Wednesday.