Firm, intense and crisp nose of baked lemon, lime shebert and fresh sea air. Firm structure, steely with a wash of lime acidity and notes of ripe gooseberry, fennel and white flowers. Baked pear, vanilla pod and lemon merringue develop as it softens and relaxes. Mineral throughtout. 
ABV 12% 
Hand-harvested from one plot of 40/50 year old vines on metamorphic soil with gabbro. Lightly pressed and then allowed to settle, followed by fermentation. Fermentation and aging in traditional underground cement tanks lined with tiles, under controlled temperature. The wine is then racked on fine lees with a little battonage, before being aged on lees for 12 months. 
The Loire, France’s longest river, is home to many much celebrated and quintessential French grapes. From the once ubiquitous-in-the-UK Melon de Bourgogne by the Atlantic coast, to the home of Sauvignon Blanc in Sancerre, via some of the world’s best Chenin, Cabernet Francs, Gamays and Pinots there is quality all around. Being at the northernly limit for winemaking, the wines are hallmarked by their crisp, fresh, fruit and high acidity. Where reds may sometimes struggle to ripen and whites nearly overdeliver on the acidity. The 69 appellations that make up the larger region are grouped into smaller sub-regions with predominantly single variety wines leading the way. As you move east the climate changes markedly from maritime to continental as the soils change from flint and limestone to the hard granite of central France.
Jeremie and his wife Claire are third generation winemakers responsible for around 24 hectares of vines (averaging 40 years old) in the Muscadet Sevre et Maine appelation to the SE of Nantes. Found a mere 50km away from the Atalantic the true joy in their wines is in the variety of soils on which it grows and varying time it spends aging on its lees. Each cuvee is a parcelaire selection to truly express the minerality, finesse and typicity of their soils from; sandy loam, gabbros, clay silicious, gneiss and biotite granite with lees aging ranging from 6 to 24 months. Having travelled the world over, Jeremie and Claire returned inspired by cleaner low intervetnion farming and in 2014 started the conversion to Organic viticulture.