Domaine Alphonse Mellot - Sancerre - La Moussiere - red - 2016 - 750 ml
WHAT THE WINEMAKERS ARE SAYING
“A very fine deep crimson colour. In the nose, hints of small red and black fruit like raspberries, currants, mulberries and Morello cherries, with spicy traces of pink peppercorns, vanilla and cinnamon. In the mouth, it is mellow, well rounded and well structured. A woody background goes with spicy traces and aromas of fruit. A wine long in the mouth, high in alcohol and pleasant, a real winner.” 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
Pairing: Quail and boletus pie, cod with wine sauce, calf's head with mayonnaise flavoured with chopped hard boiled egg and carpers, blanquette of veal, …
Harvesting: The red La Moussière Vintage is produced from vines between 5 and 45 years old.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 60 hl truncated wooden vats.
Average yield: 32 hl/ha
Area: 5.50 ha
Exposure: South - South West and South - South East
Soil: Saint-Doulchard marls (solids lumps)
Subsoil: Upper Lusitanian to Portlandian period cretaceous
Planting density: 9,000 vinestocks for4ha and 10 000 vinestocks for 1.50 ha. The new Pinot Noir plantations have 10,000 vinestocks per 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 5 to 10 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. 80 to 100% new casks are used for ageing on fine lees over a period varying between 10 and 18 months.
Production: About 23 000 bottles