Low yields, old vines and 2 years’ lees aging are the basis of this concentrated wine. It is rich, full, very intense, but doesn’t lose sight of strong minerality. Certainly a wine for aging, this is only just beginning its ripe development.
— R.V.
(11/15/2008)
With attractive maturity, touches of lemon, pear and pink grapefruit and a ripe finish, this wine proves the aging potential of top Muscadet.
— R.V.
(6/1/2011)
You need to be a believer to enjoy an 11-year old Muscadet. Yet, curiously, unexpectedly, it works, because the initial richness of the wine, produced from 70-year-old vines, has become so well integrated, and the tropical fruit flavor has softened and come out with balance. With fish and a cream sauce this would work wonders.
— R.V.
(11/15/2008)
A wine from a selected parcel of vines; attractive, crisply balanced, the fresh green fruits backed by yeasty toast and a creamy, full texture. There is also a layer of minerality that turns this into a fine food wine.
— R.V.
(11/15/2008)
With its fine concentration and light acidity, this scores with its lovely apple fruit, touched with grapefruit. Very fresh, ready to drink.
— R.V.
(6/1/2011)
The Chéreau family has long been proponents of wood-aging for some Muscadets. Also, so it appears, of long aging. The toasty aromas and flavors that still dominate the wine give it a Chardonnay feel, replacing the crispness of melon with a round creamy flavor. There is spice, but also some oxidation.
— R.V.
(11/15/2008)
Very soft, rounded wine, which shows red apple flesh, an attractive creamy texture and light, pear aftertaste. The acidity is discreet.
— R.V.
(11/15/2008)
An intensely fresh wine, touched lightly by spritz that brings out the lemon character. The acidity lifts the whole wine deliciously.
— R.V.
(6/1/2011)