Nicolas Idiart Muscadet Sèvre Et Maine Sur Lie 2013 Village : Le Landreau

Technical file Nicolas Idiart Muscadet Sèvre et Maine sur Lie 2013 Village : Le Landreau Grape variety : 100% Melon de Bourgogne The story : Nicolas Idiart, a winemaker , and the founder of Maison Idiart, grew up with a love of wine a passion he shared with his father and Grandfather. Graduated from Bordeaux, winemaking school, Blanquefort, at 19 years old ! Nicolas passion for Loire wines brought him to work in chinon, touraine, muscadet but also in Australia and New Zealand. After several years travelling the world, he moved in to the sales side of the wine Business, mainly in North America. Now at 33 years old after 7 years of sales, he decided to go back to winemaking with an artisan approach: small batch , hand craft wines shaped by the mind and hands of a contemporary winemaker. He works in partnership with the greatest vineyards and people from the Loire. To make his Muscadet he joint force with Pierre Luneau Papin who owned the Domaine Pierre Luneau papin in the Muscadet sèvre et Maine sur Lie Yields and Density: 45 hl/hectares; 6600 vines/hectares The Terroir : Closest Loire appellation from the Atlantic ocean. This specific location have a major influence on the climate. Especially the freshness to keep a christaline acidity. This 45 years old vineyard, is planted on Micaschiste of the Landreau. The Micashist make some rich but earlier drinking muscadet opposite of the Granite which make some Muscadet much tighter, with intense minerality, which have the amazing ability to age but more difficult to approach on the youth. Vinification : Unoaked After picking, the grapes are pressed in a pneumatic press Cold clarification of grape juice, then temperature controlled fermentation at 20° C for several weeks using only “indigenous yeasts”. The Melon de Bourgogne don’t get much flavors out of the fermentation but from a long ageing on lies for 8 month. We stir the lies very intensely at the beginning of the ageing then we decrease intensity month after month. The idea of the ageing is the “ dead yeast lysis” which mean the dead yeast from the fermentation are dissolving into the wines in order to get more richness and length to the wines. Bottled in May 2014 Tasting notes: Salty and peachy on nose, some real definition very clean, fresh and round, really tasty. Good definition and intensity. Slight tangerine tang to the finish, adding cleanliness and precision. Good length. To accompany the wine: Ultimate Oyster match, with the unique salinity and mineral note. But works; with all fresh seafood. Sales Points : • Nicolas Idiart is a new young “artisan winemaker” • Wines never been in the market • Small quantities are made of each wines • He make wines himself at different wineries in the Loire Valley • Loire Valley Muscadet is a very unique wines that match the actual appetence on fresh wines • Un-oaked to the purity of the wine • Attractive clean labels which don’t intimidate the customers none like some of the traditional label . • His personal is on the label, which is in loire something classic, historically most of the “vignerons” have been communicate under their name and less under the chateau/ domaine name. .

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