Vincent Caillé Terre de Gneiss Muscadet en Cuve Beton Ovoide 2018

If it’s a ‘Melon’, it should be healthy yes?
  • $73.00

More about this wine!

NOTES: Apple / Pear Lemon / Lime Oyster-y Brioche/Caramel

BODY: Light





ORIGIN: Loire Valley (Sancerre, Pouilly-Fume & More), France

MAKER: Domaine Le Fay d’Homme


  • Melon


AWARDS: >90 pts


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


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.