La Pepiere, Muscadet Sevre et Maine, Clisson

Baked pear and freshly-cut tropical fruit on the nose, adding caramel, lemon and spice on the palate. Reminiscent of Tarte tatin, though this wine is, of course, bone dry.

Fermented 1 to 2 months with natural yeasts in glass tanks, matured at least 2 years on the lees that were regular stirred (bâtonnage), 12.5% vol. PnP. Still very primary on the fruit (orchard fruit), a hint brioche and only little minerality, medium acidity, medium+ bodied, slightly creamy and good length. Paired well to an aperitif with cheese and charcuterie. Not your common Muscadet that is just fresh, mineral and sometimes a bit simple in a good way, it's a …

After trying this wine many vintages ago I figured the Briords was better at less money and that's still the case. This is a very nice, down the line Muscadet. Its a tad rich and full-bodied for the type which I believe comes from some barrel raising. I just wonder why that is desirable when there is little depth or complexity. It also lacks the electric minerality the Briords carries regardless of vintage. And the Clisson still costs more. I …

Brioche, almonds, orchard fruit, salty ocean breeze on the nose. Velvety mouthfeel, brioche, dried lemon peel, apple, salty minerality, oyster shell, an organic funkiness. High acid, light body

Expressive nose. Tropical fruit - melon and pear, with a touch of cream, showing the lees ageing. Minerality was on point. A muscular style of muscadet.

Great potential. Wait another 3 years.

Sort of a leesy and mineral nose with faint lemon. The palate is built up with texture from two years of lees aging. Lower acid than i expected, the finish is on the shorter side now but elegant. The fruit is reserved and is closed down at the moment. The 2019 Briords is singing right now, but this one requires at least another 2-5 years.

My first Muscadet, so bear with me. This was light, delicious, and special. To me it tasted like a light Chardonnay from Chablis if that makes any sense. This wine could go with any light food (seafood, chicken, etc.) quite well. I can’t imagine someone not liking this unless they hate white wine

compare to premier cru chablis; tangy elevage resins yield fluently to sticky green flowers; appetizing clay; all bound up and organized; sweetly glossy; white stone; stimulating bitter finish.

Crisp mineral and acidic. Perfect with oysters and fried castelveltrano olives

Fruitier than the pepie, very mineral the next day. Fun wine

Drank at St. Lawrence Restaurant; excellent wine (like a Pinot Gris); very smooth and easy to drink.