Muscadet Sevre-et-Maine Sur Lie 2016

75cl Domaine de la Pépière Muscadet (Melon de Bourgogne) France > Loire Crisp, fresh and zesty
The vineyard "Domaine Pépière" grows over 12 hectares, located on the slopes of Maine in very rocky terrain, the average age of the vine being 25 years. Marc and Remi make their wine the natural way. ‘I harvest everything by hand, and this is something that only 10% of the growers in the region currently do. I don’t use any products for vinification – just a bit of sulfur dioxide before bottling’. Muscadet- as it should be – on the nose a waft of wild flowers and citrus fruit. On the palate it is crisp and fresh with lots of lemon and lime underscored by that mineral core– Pair with Oysters and then some more oysters! Or sample with a few slices of Terry’s locally Smoked Salmon from Annagassan. (Also available in store.)

Domaine de la Pépière was created in 1984 from a small family vineyard. It has since grown over the years with the acquisition of both highly targeted and older plots, located on the original and best soils of the region. Here Marc Olliver (and since 2010) joined by his trusty side-kick Remi Branger produce some of the best racy, mineral-driven Muscadet of the AOC – wines not only delightful in their youth but with immense ageing potential. It was at La Renaissance (the annual tasting of Biodynamic wines organised by Nicolas Joly in Angers) in 2010, that I first met Mark and I was immediately struck by the purity of these delicious wines. Marc’s minimalist approach to winemaking and his adherence to organic principles in the vineyard opened up a world of previously unknown potential in the area – Marc set the bar high for producing Muscadet with greater depth, richness and complexity.
So what makes their wine so unique?
• Many of Marc’s vines are 40+ years old and some of his vineyards are planted on granite soils, a rarity in the region. These soils are light and stony allowing good drainage and early warming.
• All the vineyards are from original stock: Ollivier is the only grower in the Muscadet who does not have a single clonal selection in his vineyards.
• Harvesting is by hand (a rarity in the region) and he uses only natural yeasts to being fermentation and without without the use of enzymes or additional yeasts as fermentation accelerators.
• Extended lees contact, without racking, for 6 to 24 months after the vintage gives greater depth to the wines.

"Hugely enjoyable subtle fruit-filled dry white with green apples and pears." John Wilson - The Irish Times Magazine

"This organic star from The Gloss Magazine’s Essence of Summer wine dinner is both creamy and zesty." Mary Dowey- The Gloss


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