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Muscadet is mainly produced in Loire-Atlantique, south and east of Nantes, and covers parts of Maine-et-Loire and Vendée. Muscadet’s vineyards are spread over terroirs with different compositions. In fact, it can be found on hillsides bordering rivers, on rolling hills or on flat, fertile land near the mouth of the Loire on the Atlantic Ocean. Muscadet is a dry white wine that has held the Appellation d’Origine Contrôlée since 1937.
Muscadet, an essentially Nantes-based wine named after a grape variety originally from Burgundy
Unlike most appellations, Muscadet does not bear the name of a geographical or historical region. In fact, it’s the name of a grape variety, not a region. The name is said to date back to medieval times, in reference to the fragrant wines created from the Muscat grape variety, which were a great success at feudal banquets.
Muscadet is produced from the Melon de Bourgogne grape variety. In fact, this grape variety almost entirely disappeared from Burgundy, becoming established mainly in Loire-Atlantique from the 18th century onwards, following the demands of Dutch merchants on the wine trade in the Nantes region. Today, 95% of Nantes wines are made from Melon de Bourgogne.
4 different Muscadets made possible by the diversity of the appellation’s terroirs
The Muscadet appellation covers a total of 81 communes, all to the south or east of Nantes. Of these 81 communes, 67 are located in Loire-Atlantique, 4 in Vendée and 10 in Maine-et-Loire.
The Melon de Bourgogne vineyards cross various watercourses such as the Loire, Sèvre and Maine rivers, as well as water features such as the shores of Lake Grandlieu and the Goulaine marshes. These same vines thrive in an oceanic climate. This is made possible by the Atlantic Ocean and its sea breeze, resulting in low thermal amplitudes throughout the year, and guaranteed summer sunshine. This ensures that vegetation develops rapidly and that the grape variety’s aromas remain fresh.
Muscadet is different according to the terroir in which it is produced. Thus, a predominantly silty, sandy soil will produce an unnamed Muscadet AOC, while a gravelly, sandy-clay soil rich in magnesium and potassium will produce Muscadet-Sèvre et Maine. Similarly, a soil with a high concentration of schist will produce a Muscadet Coteaux de la Loire, while a soil resulting from a mixture of granite and schist will produce a Muscadet Côtes de Grandlieu.
The appellation covers over 9,000 hectares of vines.
Muscadet offers a host of surprises thanks to maturing on lees.
This single-varietal wine is made from Melon de Bourgogne grapes. No other grape variety is used in its production. Melon de Bourgogne is a grape variety that is not very productive and is very sensitive to mildew. As a result, its cultivation can only be carried out with the greatest care. That’s why Melon de Bourgogne vines are initially grown in a nursery. These same vines are then grafted onto American vines. Following these two essential steps, the vines can finally be planted in the ground. They are generally Y-shaped, as the vines are very often Guyot pruned, allowing them to adapt to the temperate climate of the Loire-Atlantique region.
Muscadets promise an attractive light yellow color that can tend toward pale green. On the nose, Muscadet’s first year is dominated by fermentation aromas. Nevertheless, mineral shades, sometimes even rich in iodine, also appear in the years that follow. These nuances are complemented by aromas of white flowers or citrus fruit when these white wines are aged on lees. And muscadets are fairly light in alcohol, with a degree of less than 12% by volume. The attack shows a superb balance between aromas, acidity and roundness, accentuated by the ageing on lees. This method of winemaking also reveals a slight perlage that accentuates the wine’s impression of freshness on the palate.
These wines can be cellared for 3 to 7 years. However, the greatest vintages can be kept much longer.
Muscadet and seafood
This wine goes particularly well with fresh seafood. For example, as an aperitif, it can accompany seafood appetizers. As an appetizer, it is particularly appreciated when served with a platter of fresh oysters. As a main course, it can be served with smoked eel, grilled fish or sushi.
Finally, when it comes to cheese, this wine goes perfectly with curé nantais from the region. The ideal tasting temperature is between 9 and 11 degrees.
1947, 1959 and 1989, 3 millennium vintages for Muscadet
The best vintages for this appellation are 1989, 1990, 1996, 2001 and 2002. The years 1947, 1959 and 1989 stand out from all the others, as they were awarded the distinction of being the vintages of the millennium. Similarly, 1945 is a particularly famous year, as Muscadet was classified as the vintage of the century that year.
Wineries with a shared love of Muscadet
Domaine Pierre Luneau-Papin
On this estate, which has belonged to the Luneau-Papin family for 9 generations, research and development work are carried out to achieve excellence. Legend has it that the 1976 vintage owes its ranking to the grape juice of which it is composed. Indeed, these juices would have rested for 10 years on their fine lees; the wine is supple, mineral and reveals candied aromas, making 1976 absolutely exceptional. One of the Muscadet estates well worth a visit!
The Brégéon estate
In 2011, winemaker Fred Lailler bought Michel Brégéon’s 8.5 hectare estate. After a BTS in oenology and several years of practical experience, Fred Lailler decided to return to his roots and set up where he was born 37 years ago: in Gorges!
The estate’s former owner was a pioneer of Muscadet, and was able to break away from the “vin de comptoir” image to which the wine made from Melon de Bourgogne was associated. Indeed, he has demonstrated that this wine can be of the highest quality by promoting deep wines with ageing potential equivalent to, if not better than, world-class wines. Michel Brégéon passed on his knowledge to his successor, who now cultivates the estate lovingly and organically.
