Domaine de la Quilla
Producer: Domaine La Quilla / Saint Martin
Region: Loire Valley
Winemaker: Gérard Vinet
Available Sizes: 750ml
Appellation: Muscadet-Sèvre et Maine
Grape Variety: 100% Melon de Bourgogne
The Vinet family show their dedication to the variegated terroirs of the Muscadet region in a unique way.
When Gérard and Laurence married, both families had vineyards on different soil types from different villages. It was their vision to retain the individuality of these two locations and make distinct wines labeled under the original family domaines instead of combining them. For this reason, you will find Domaine de la Quilla registered and labeled separately. The small production sparkling wine Maleco is detailed on the Domaine Vinet producer page.
The entry-level estate wine is anything but entry level. Showcasing a crunchy minerality with vivacity and freshness, this wine is aromatic with green apple, citrus, and white peach. The wine is marked by a salty sea breeze and hints of baguette from the lees aging.
Perfect with raw oysters, steamed mussels, crab cakes, and most anything else from the sea. Also great with mild Asian dishes like dim sum or tempura fried vegetables.
Melon de Bourgogne is often times referred to by the region it comes from, Muscadet. As the name implies, this grape was once planted in Burgundy, but was gradually removed through the 16th century in favor of grapes like Chardonnay and Aligoté. It briefly found a home in Anjou, further inland in the Loire valley, and then the Dutch planted it around the city of Nantes in the 17th century. We now associate the character of the wine with the classic lees aging (Sur Lie) that is frequently used for these wines of the Muscadet region. Leaving wine on the yeast (lees) adds body, texture, and a salty minerality that balances gracefully with the natural freshness and acidity of the Melon grape.
From 30 hectares (74 acres) around the commune of La Haie-Fouassière with Gneiss and Amphibolite rock (both are different forms of metamorphic rock). The region has a cool, oceanic climate.
A delicate, temperature-controlled pressing and fermentation with a minimum of 6 months on the fine lees (Sur Lie). Bottled in April of the following year.