DOMAINE DE LA GRENAUDIÈRE Muscadet Sèvre Et Maine

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Wine Facts DOMAINE DE LA GRENAUDIÈRE Muscadet Sèvre Et Maine Lemon-bright, sea-kissed and bone dry, Muscadet is the vinous child of the cool Atlantic and the Loire’s river plains, a grape that screams of the sea and promises easy pleasure. Melon de Bourgogne, the vibrant grape that makes Muscadet, is the life-blood of the Ollivier winemaking family, as they’ve been crafting wines at the meeting of the Sèvre and Maine rivers on France’s Atlantic coast since the eighteenth century. North Berkeley Imports’ Muscadet is a special selection of older-vine fruit aged on fine lees for more body and texture, while preserving the tangy citrus kick that makes Muscadet so thirst-quenching. WINERY: Domaine de la Grenaudière WINEMAKERS: Jean-Luc and Guy Ollivier (brothers) ESTABLISHED: 1800s REGION: FRANCE • Loire Valley • Maisdon-sur-Sèvre APPELLATION: Muscadet Sèvre Et Maine AOC BLEND: 100% Melon de Bourgogne VINEYARDS: Maisdon-sur-Sèvre sits at the confluence of two rivers, the Sèvre Nantaise to the north and the Maine to the west. The family’s vineyards are found on the banks of each, to best take advantage of the different terroirs each side offers. On the Maine, sandy/gravel rich soils have granite sub-soils; on the Sèvre, gravelly soils reveal sub-soils of schist. AGE OF VINES: 25 to 60 years WINEMAKING: Hand-harvested. Grapes are pressed full-cluster then fermented on indigenous yeasts in temperature-controlled, stainless steel tanks and in cement tanks. Aged also in tank, with lees stirring. TASTING IMPRESSIONS: Aromas of grapefruit rind, white flowers, crushed oyster shells. Ripe fruit with a nervous, taut core; refreshing and vibrant. PAIRING SUGGESTIONS: Fresh shellfish (oysters, especially); sushi; as an aperitif 1601 Martin Luther King Jr. Blvd. Berkeley, CA 94709 northberkeleyimports.com.

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Aoc Muscadet-Sèvre- Et-Maine Sur Lie
Discovery AOC range AOC MUSCADET-SÈVRE- ET-MAINE SUR LIE Maison Castel demonstrates its commitment to French traditions and savoir-faire with this AOC Muscadet-Sèvre- et-Maine sur lie, a key appellation of the Loire valley. Elegant and refined with freshness and acidity, this wine is a perfect combination of typicity and modernity.” Cédric Jenin - Winemaker PRECISE QUALITY MANAGEMENT AOC Muscadet-Sèvre-et-Maine owes its name to two rivers, the Sèvre and the Maine, which run through the Nantes countryside and some of its best wine growing areas. The words "sur lie" on this 100% Melon de Bourgogne mean that the wine spends the winter on its lees in tank, which gives it fullness and an attractive aromatic richness. This top-quality wine from Maison Castel is the result of working with a Terra Vitis-certified partner, and a carefully managed vinification process. MAISON CASTEL KNOW-HOW The Maison Castel winemaker and his team follow the ripening process very closely to optimise the aromatic expression and minerality of the grape variety. The teams check the must following strict criteria before it arrives at the Maison Castel winery. Different terroirs are vinified in different ways to get more precise aromatic results, and the aromatic expression is enhanced via several days of Residual sugars 2g/L cold soaking, settling (carried out according to the desired result), the choice of yeast, and alcoholic fermentation at controlled temperature. Finally, a six-month ageing period with lees stirring (as for premium white wines) gives this wine roundness and complexity. Enjoy as an aperitif or with seafood.
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Domaine Luneau-Papin Muscadet from Domaine Luneau-Papin
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septeMber 2015 A WINE ENTHUSIAST’S MONTHLY JOURNEY THROUGH MONTEREY’S WINE COUNTRY COMING EVENTS Last Fridays Wine Bar Dealing with the Lees RACKING AND SUR LIE AGING Racking is a wine making term that gets tossed out often and may sound like some complex process. But, in fact, the underlying basis September 25 5:00pm-8:00pm* of it is not so complicated. Racking is a method in wine production Join us Friday evening of moving wine from one holding container to another in order to from 5pm to 8pm. Start filter the wine. The traditional method of doing it is to use the power your weekend off with a relaxing view, live music, of gravity to siphon the wine from one barrel or tank to another, so great food and a glass of the required equipment isn’t even too sophisticated. Monterey’s finest. The French term for racking is soutirage or soutirage traditionnel. This method was first developed in the Bordeaux region long before Store Hours electricity and powered pumps. High quality wine production still A Taste of Monterey uses the no-power, gravity approach. Although it is a labor-intensive process, most wine makers will agree that Cannery Row Sun-Wed 11am-7pm* pumping wine with an electric pump during this important time in the wine’s development can be disruptive and Thu-Sat 11am-8pm* result in damaging the flavor profile of a wine. *No new member tastings The reasons to rack are to clarify the wine and to prevent off-flavors from developing. Off-flavors may develop from after 6:00pm decomposing yeast, which is added to the wine to aid in fermentation.
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