Domaine Alphonse Mellot - Sancerre - Generation XIX - white - 2016 - 750 ml
WHAT THE WINEMAKERS ARE SAYING
“The appearance: Pale gold yellow in colour with light green sheen - brilliant, lively and clear - a mature appearance. Mature and fresh nose. Finely expressed lemon scented honeydew, with hints of menthol, acacia then dried fruits, St George's mushrooms from meadows and iodised mineral. When opened hints of beeswax, gingerbread and menthol lemon appear. Full, fresh, rich and virile taste. An honest effect covered with mellowness well combined with acidity and halfway through it is joined by toasted nuts. The rich finish explodes in a hint of freshness accentuating the iodised mineral, Muscat and boxtree. Slight plant bitterness is mixed with long lasting quality. When older, it should change into terpenic aromas, white truffles on honeyed hazelnut background. A powerful fine wine, with dual complex / solidity and change / freshness.” 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: Sauvignon blanc
Harvesting: Like the Edmond Vintage, the white Génération XIX Vintage, is produced from 87 years old vines. It is picked in small 25 Kg boxes. All the grapes have been sorted by a sorting table and transported into the press by conveyor belt.
Average yield: 45 hl/ha
Area: 6 ha
Exposure: South - Southwest
Soil: Saint-Doulchard marls (solids lumps)
Subsoil: Upper Lusitanian to Portlandian period cretaceous
Planting density: 10 000 vinestocks per hectare. All new plantations have 9000 to 10 000 vinestocks given that the Sancerre vineyard is generally planted in accordance with the appellation order with 6666 vinestocks per hectare.
Viticulture: The vines are pruned by the simple Guyot method. The vineyard is trained in organic and biodynamic vine growing.
Winemaking: Sequential pneumatic pressing. Static settling at temperatures below 10°C for about 48 hours. It is fermented in 900 litre truncated vats. Ageing: 10 to 12 months on average
Production: About 6 000 bottles
Pairing: Raw or baked oysters, mussels in thyme, clams in saffron flavoured soup, fried sand eels in Guerande salt and Andilly butter petals, Norway lobsters cassolette with gourmand peas, …