Masson-Blondelet Pouilly-Sur-Loire “La Cote de Pres”
WHY WE LOVE IT
- The fruit is sourced from a plot of land that is slightly less than an acre in size with vines averaging 25 years in age.
- Soils are composed of Kimmeridgean marl (white clay and fossilized shells and oysters) with South-south east sun exposure.
- No use of chemical fertilizer, herbicide, or insecticide.
- Chasselas is a white grape variety that is believed to have originated in Egypt. It takes its name from a village in the Saone-et-Loire departement where it is grown to produce Pouilly-sur-Loire.
Varietal Composition: 100% Chasselas
Elaboration: Fermentation in stainless steel tanks after cold settling, long conservation on very fine lees, cold tartaric precipitation, no malolactic fermentation, sulphite rate in accordance with biodynamic principles
Tasting Notes: Straightforward and refreshing. Lighter and more discreet than its big brother the Pouilly Fumé. Light and soft it reproduces the fresh and crispy aromas of the Chasselas grape. Fine and mineral finish.
Michelle and Jean-Michel Masson created Domaine Masson-Blondelet after marrying one another in 1975. Both came from Loire winegrowing families and brought with them cru holdings in Pouilly Fume and Sancerre totaling 21 hectares.
Three basic soil types exist in Pouilly-Fume – Kimmeridgian Marl, Flint, and Hard Limestone. Because each of the domaine’s vineyards sit on one of these soil types, Masson-Blondelet vinifies and bottles each vineyard separately (Les Angelots, Villa Paulis, and Les Pierres de Pierre for Pouilly-Fumé and Thauvenay for Sancerre).
The seventh generation is now involved – Son Pierre-Francois manages the domaine’s vineyard work (organic philosophy), and daughter Melanie manages company sales and assists with winemaking (natural philosophy). Total production is small, about 120,000 bottles per year.