Alphonse Mellot 'La Moussière', Sancerre, Loire Valley, France 2024
The Mellot family has been present in Sancerre since 1513, and their continued excellence led King Louis XIV to appoint César Mellot as his personal wine consultant in 1698. By the 19th century Alphonse Mellot had established the family home in Sancerre, and the estate has since passed from father to son, each eldest bearing the name of the founder. Today Alphonse Jr. — the 19th generation — leads the domaine, which has risen to the highest levels of quality for Sauvignon Blanc worldwide. Beginning in 1988, Alphonse Senior converted to organic farming, and progressively to biodynamic viticulture, with full certification achieved in 2009 — a commitment to the land that has become the domaine's defining signature. 'La Moussière' is the estate's flagship cuvée, produced from the 34-hectare single-block vineyard that shares its name.
- WINEMAKER: Alphonse Mellot Jr. (19th generation)
- FARMING: Certified organic and biodynamic across all 47 hectares
- VARIETY: 100% Sauvignon Blanc
- TERROIR: The Domaine de La Moussière is a magnificent south-facing site in the upper slopes of Sancerre. The marls, known as Saint-Doulchard, are situated on Kimmeridgian limestone and are practically unique within the Sancerre area, conferring the wine its distinctive character. Vines range from 4 to 40 years of age, planted at 8,000 to 10,000 vines per hectare — well above the appellation norm. Average yield: 53 hl/ha. South-southwest exposure.
- VINIFICATION: Hand-harvested in small 25 kg crates and sorted on a sorting table before whole-cluster pressing via sequential pneumatic press. Static settling at below 10°C for approximately 48 hours. Fermentation takes place 50% in tank and 50% in new oak casks, at 18–23°C.
- AGING: Aged on fine lees for 7 to 8 months without malolactic fermentation. Estate-bottled. Approximately 240,000 bottles produced annually.
- TASTING NOTES: Rounded and airy with pure, clear fruit; finely textured with lemon, nettle, and fresh pineapple, with no evidence of oak flavor. Light gold with a green sheen. Lively and supple on the palate with bright acidity and a long, fruit-forward finish.
- FOOD PAIRINGS: Fish tartare, moules marinières, pike with beurre blanc, grilled Norway lobster, trout meunière, Crottin de Chavignol.
Alphonse Mellot 'La Moussière', Sancerre, Loire Valley, France 2024
The Mellot family has been present in Sancerre since 1513, and their continued excellence led King Louis XIV to appoint César Mellot as his personal wine consultant in 1698. By the 19th century Alphonse Mellot had established the family home in Sancerre, and the estate has since passed from father to son, each eldest bearing the name of the founder. Today Alphonse Jr. — the 19th generation — leads the domaine, which has risen to the highest levels of quality for Sauvignon Blanc worldwide. Beginning in 1988, Alphonse Senior converted to organic farming, and progressively to biodynamic viticulture, with full certification achieved in 2009 — a commitment to the land that has become the domaine's defining signature. 'La Moussière' is the estate's flagship cuvée, produced from the 34-hectare single-block vineyard that shares its name.
- WINEMAKER: Alphonse Mellot Jr. (19th generation)
- FARMING: Certified organic and biodynamic across all 47 hectares
- VARIETY: 100% Sauvignon Blanc
- TERROIR: The Domaine de La Moussière is a magnificent south-facing site in the upper slopes of Sancerre. The marls, known as Saint-Doulchard, are situated on Kimmeridgian limestone and are practically unique within the Sancerre area, conferring the wine its distinctive character. Vines range from 4 to 40 years of age, planted at 8,000 to 10,000 vines per hectare — well above the appellation norm. Average yield: 53 hl/ha. South-southwest exposure.
- VINIFICATION: Hand-harvested in small 25 kg crates and sorted on a sorting table before whole-cluster pressing via sequential pneumatic press. Static settling at below 10°C for approximately 48 hours. Fermentation takes place 50% in tank and 50% in new oak casks, at 18–23°C.
- AGING: Aged on fine lees for 7 to 8 months without malolactic fermentation. Estate-bottled. Approximately 240,000 bottles produced annually.
- TASTING NOTES: Rounded and airy with pure, clear fruit; finely textured with lemon, nettle, and fresh pineapple, with no evidence of oak flavor. Light gold with a green sheen. Lively and supple on the palate with bright acidity and a long, fruit-forward finish.
- FOOD PAIRINGS: Fish tartare, moules marinières, pike with beurre blanc, grilled Norway lobster, trout meunière, Crottin de Chavignol.