STORY BEHIND THIS WINE
Domaine Luneau Papin, stemming from the 17th century now in its 9th generation incarnation is a certified organic and bio-dynamic producer, factors that are indicators of excellence but no guarantee. In the case of this Domaine, we can confirm that their Muscadets comfortably occupy the space of ‘Best in Class’, in our view their Muscadets are as good as they get. Pierre Luneau-Papin and his wife Marie now carry the baton for the family as they carefully etch out the Melon de Bourgogne grapes from their historic, site-specific vineyards and craft their highly acclaimed wines. Read more.
This important cuvée comes from a vineyard planted in 1954, bedrock of gneiss and quartz, in the village of La Chapelle Heulin. Bedrock of gneiss and quartz. This intense mouth-filling expression of the Melon de Bourgogne was aged on its lees for 10 months adding extra texture and depth. A triumph when served with Langoustines, ceviche of scallops, salt crusted sea bass, fresh goat’s cheese.
WHAT THE PRESS SAYS
93 Points "This has an expressive bouquet with floral aromas in an accumulation of apple, pear, acacia, slate and nut. Organically made from melon de Bourgogne, it's a wine of style and substance with a supple, elegant mouthfeel. Due to its nibble of acidity, you can try this with oysters - but its textural nature would also lend well to turbot, soft cheeses or a bowlful of mussels". Cathal McBride, The Sunday Business Post, 26/09/21
"Muscadet solo Melon de Bourgogne grape hails from Burgundy, where its sibling Chardonnay reigns, and this top-class version from a gneiss-soiled, organically farmed single vineyard (planted in 1954) reclaims that heritage. Aged 10 months on its lees, this wine has aroma of butter fudge, toasted hazelnut and baked apples, and a creamy, glycerol texture. Pair with scallop carpaccio, roast langoustine or lobster." Aoife Carrigy, Irish Independent, 21th August 2021.
"This is a special wine that takes Muscadet to a whole new level. Delicious textured ripe fruits with a very fine mouth-watering acidity. Serve with seared scallops with butter and lemon, or grilled brill with a herby." The Irish Times, John Wilson, July 10th 2021.
"Muscadet, but not as you know it. Fresh, crisp but full, with whiff of warm croissant!" Tom Doorley, Irish Daily Mail on Sunday, 13/06/21