Christophe Drouard ‘Les Hauts Pemions’, Muscadet de Sevre et Maine
The classic shellfish or seafood white from the mouth of the Loire Valley. This has a very slight prickle, with floral and fruity aromas when young (apricot, hawthorn, melon). It also possesses some of the telltale creamy mid-palate of Sur Lie muscadet.
Producer Profile
Christophe Drouard is a real star in Muscadet. He owns 16 hectares with an average age of 40 years situated around the commune of Monnières. Under a new legislation most of their vineyards will become “Grand Cru”.
The wine is vinified at 21°C in underground glass lined vats. There is no malolactic fermentation, and the wine rests on its lees throughout the winter. The wine is not fined and just receives a light filtration prior to bottling.
Christophe Drouard ‘Les Hauts Pemions’, Muscadet de Sevre et Maine
The classic shellfish or seafood white from the mouth of the Loire Valley. This has a very slight prickle, with floral and fruity aromas when young (apricot, hawthorn, melon). It also possesses some of the telltale creamy mid-palate of Sur Lie muscadet.
Producer Profile
Christophe Drouard is a real star in Muscadet. He owns 16 hectares with an average age of 40 years situated around the commune of Monnières. Under a new legislation most of their vineyards will become “Grand Cru”.
The wine is vinified at 21°C in underground glass lined vats. There is no malolactic fermentation, and the wine rests on its lees throughout the winter. The wine is not fined and just receives a light filtration prior to bottling.
Christophe Drouard ‘Les Hauts Pemions’, Muscadet de Sevre et Maine
The classic shellfish or seafood white from the mouth of the Loire Valley. This has a very slight prickle, with floral and fruity aromas when young (apricot, hawthorn, melon). It also possesses some of the telltale creamy mid-palate of Sur Lie muscadet.
Producer Profile
Christophe Drouard is a real star in Muscadet. He owns 16 hectares with an average age of 40 years situated around the commune of Monnières. Under a new legislation most of their vineyards will become “Grand Cru”.
The wine is vinified at 21°C in underground glass lined vats. There is no malolactic fermentation, and the wine rests on its lees throughout the winter. The wine is not fined and just receives a light filtration prior to bottling.
