Domaine Alphonse Mellot - Sancerre - Generation XIX - red - 2015 - 750 ml
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WHAT THE WINEMAKERS ARE SAYING
“Ask it for everything, and it can give you everything... Beautiful ruby red colour, firm and deep - ripe appearance. Its nose is rich and complex. This wine is seductive, packed with culture and very distinctive, plucking for our pleasure mulberries, bilberries and Morello cherries and offers us Eastern spices - pink peppercorns, vanilla and cinnamon on a crisp background. The taste is seductive and very full. Predominantly well balanced, the effect is powerful and rich in alcohol; it surrounds and covers. The fruit and spices go with a fine woody with ripe tannins. A great wine...” Alphonse Mellot
Sancerre is first and foremost an isolated hill that rises up in the middle of a serene landscape bathed by the soft light of the Loire river. As far back as the XVI century, in 1513 to be exact, the local records mention the Mellot family, whose life even at that time was governed by the seasons of the vine and the production of wines of excellent quality. At the beginning of the XIX century, Alphonse Mellot founded a tavern in Sancerre where one could savour the local wines and so began a flourishing trade that was to continue. Today, this century old winemaking tradition is perpetuated by Alphonse Mellot, father and son, the 18th and 19th to bear the name.
The wines are produced from the upper Sancerre vineyard, the most famous of which is the Domaine La Moussière. Its exceptional quality has led to it being officially classified as a unique category amongst the Sancerre wines. The Domaine comprises one single vineyard of over thirty hectares.
Grape variety: Pinot Noir
Area: 1 ha
Soil: Saint-Doulchard marls (solids lumps)
Subsoil: Upper Lusitanian to Portlandian period cretaceous
Planting density: 10 000 vinestocks / ha
Harvesting: The Génération XIX Vintage has been produced for 62 years on a parcel of land (Chambratte and Paradis). It is picked by hand in small 25 Kg boxes. Thanks to a vibrating table followed by a sorting table, all grapes have been sorted, stemmed and transported into the wine vats by conveyor belt. It is fermented in 45 hl truncated wooden vats.
Average yield: 21 hl/ha
Viticulture: The vines are pruned by the simple Guyot method. The vineyard is trained in organic and biodynamic vine growing.
Winemaking: Cold maceration is carried out for 8 to 12 days then fermentation starts. During this time, the cap of skins is punched and a little must is added (about once a day). Fermentation temperatures do not exceed 28°C to retain all the Pinot Noir aromas. Fermentation lasts on average 4 weeks. It is taken from the vats by conveyor and then delicately pressed. Press wine is blended with free run wine or made into wine separately. All the wine is pumped straight into casks for malolactic fermentation after settling.
Ageing: In new casks for 14 months on average
Production: About 2800 bottles
Pairing: Eggs poached in red wine with bacon and onions, mushrooms fricassee, eels cooked in red wine "à la Charentaise", fresh water pike-perch and catfish cooked with grapes, …