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Vincent Caillé Terre de Gneiss Muscadet en Cuve Beton Ovoide 2018

If it’s a ‘Melon’, it should be healthy yes?
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  • $67.00
  • $72.00

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Primary Notes: Apple / Pear Lemon / Lime Oyster-y

Secondary Notes: Brioche/Caramel

Tertiary Notes:

Body: Light

Dryness: Very Dry

Acidity:

Tannin: Light

Alcohol (%):

Origin: Loire Valley, France

Maker: Domaine Le Fay d’Homme

Grape: Melon

Fermentation: Steel Only

Awards: >90 pts

Decanting:

Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Oyster omelette, Korean seafood pancake, mentaiko fries

Western Food Pairing: Pair with fish in sauce (beurre blanc), white meats, cheese, mussel in white wine sauce

Description

 Vincent Caillé Terre de Gneiss Muscadet en Cuve Beton Ovoide 2018


If it's a 'Melon', it should be healthy yes?
Made of 100% Melon Domaine Le Fay d’Homme Muscadet  Terre de Gneiss is a light yellow, gold, white wine.
FUN FACT: It is a special collaboration with Christelle Guibert, CEO of the International Wine & Spirit Competition and ex-Tasting Director at Decanter. Inspired and motivated by the derelict vineyards in the Muscadet region, Christelle teamed up with Vincent Caille of Domaine Le Fay d’Homme with the aim of reviving the vines and reputation in the region. Her wine is solely based on vines planted way back in 1954 on gneiss made biodynamically. Only a handful of bottles are produced each year. “When I started this venture with Vincent Caillé, one of my goals was to show people that you can produce a serious Muscadet with attention to detail and time in the vineyard.” – Christelle Guibert
On the nose, this wines presents an earthy tone with interesting minerality expressive of the Melon grape. Beautiful palate of pear, apples, lime over a gently rich mineral profile. Complex length

Temperate oceanic influenced by the Atlantic Ocean, with precipitation evenly spread throughout the year. Vineyards lie on a bed of metamorphic, gneiss type rocks. Average age of vines are 60 years old. Short pruning in the vineyard, work of the soil and vines in accordance to the rules of organic and biodynamic agriculture. Juice is settled with gravity followed by fermentation for 21 days with indigenous yeasts. The wine is then aged for 9-month on the lees in an egg-shaped concrete tank. Bottled at the end of June and aged for another seven months in the bottle before release.
12.5%
 
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AWARDS & ACCOLADES
 

Produced from biodynamically grown grapes, this wine offers a ripe character. Intense apple and pear flavors contrast with the crisper mineral texture. It is a bodied wine, its freshness filled out by generous fruitiness. Drink now.