France

From 40+ year-old vines in the Cru of Goulaine. Fermentation takes place over 27 days with native yeasts. Wine is aged 32 months on the lees before bottling. Nose of crystallized lemon and very ripe orange. The wine is round and supple on the palate with great minerality and a very long finish. 

Killer stuff! From the Grand Mouton vineyard and made from the oldest Melon de Bourgogne vines, which were planted in 1937 and 1945 on gneiss, granite and amphibolite.

Manually harvested. After primary fermentation, the wine spends six months sur lie. After secondary fermentation, using yeast from the primary fermentation, the wine is then aged sur lattes for 12 months.

This wine was born in the 70s and is the result of blending plots of schist and mica schist located around the family cellars. A beautiful classic from Muscadet Sèvre & Maine which tells the story of the Luneau-Papin estate with each harvest.

From 18 acres of vines growing in a celebrated vineyard named the Fat Sheep.* This is in the adjacent commune of Saint Fiacre, which is the smallest of the 23 communes in the Sèvre et Maine AC and one with some of the best grape- growing land. The rocky gneiss soil here is thin, between 6-14 inches deep, in a seam of amphibolite, a greenish metamorphic rock. The vines were planted between 1930 and 1986, and average more than 50 years old. The meager soil and old vines on this small hill give naturally low yields, averaging 45 hl/ha. After spontaneous fermentation, the wine rests on its lees in underground tanks for twelve to fourteen months. Ripe, round, concentrated and intensely mineral, this wine can age beautifully, developing aromas with bottle age that are a cross between Riesling and Pinot Blanc.

Made from vines over 70 years old grown on gneiss, granite, and amphibolite soils.

Hand harvested and uses native yeast to start fermentation. After resting on the lees over the winter in concrete and glass vats, the cuvées are rigorously selected before being bottled in spring. In the spring following each harvest, the wine is siphoned off from above its lees, without stirring or filtering beforehand.