Michel Redde et Fils, Pouilly Fume Barre a Mine 2018

Description

About the Producer

Family History The Redde family have been vigneron for 14 generations; the knowledge passed from father to son has given them a detailed understanding of their vineyards and allows them to create expressive and highly individual wines. The domaine's current size and cellar is entirely down to the work of Michel Redde, the father of current owner Thierry. Michel worked to expand the family's vineyard holdings and created La Moynerie domaine and cellar during the middle part of the twentieth century. He was also responsible for developing the market and reputation of the family's wines. Wines The speciality of the Redde family is a series of single vineyard wines from the communes of Tracey-Sur-Loire, Pouilly-Sur-Loire, and Saint Andelain. Each comune is an example of one of the 3 main soil types in the Pouilly-Fume appellation and the 3 wines express the complex charateristics of each. The Cuvée Majorum, their flagship wine, is only produced in the best vintages and is from their oldest vines which are in excess of 45 years old. The La Moynerie is their signature Pouilly-Fumé and is a blend of grapes from different locations from vineyards older than 15 years. The youngest grapes between 10-15 years old go to the Petit-Fumé a fresh vibrant wine perfect for everyday drinking. The Region Pouilly-Fumé, located in the eastern end of the Loire Valley, is one of the Loire's most famous appellations. Producing dry, perfumed Sauvignon Blancs with a distinctive smoke and flint characteristics the wines are highly prized, with the best capable of cellaring for several decades. Vineyards and Winemaking La Moynerie covers 40 hectares occupying a prime position in the heart of the Pouilly-sur-Loire region. Most of the domaine's vineyards are on the magnificent south facing slopes over-looking the Loire River. Soils are clay-limestone, which give an early harvest, producing wines that are rich, harmonious, and long-lived, and clay-siliceous soils which gives wines with distinctive flinty flavors. Priority is given to quality, so the vines are pruned very short to obtain complex musts and concentrated aromas. The Redde family strongly believes in working with respect for their vineyards and the surrounding environment. Their vineyards are managed without the use of herbicides, insecticides or any other synthetic additives. Vinification takes place in temperature controlled, stainless steel vats which are sealed from the air, preventing oxidation to the wines. This helps to preserve the rich aromas and flavours given to the wine by the vineyard's unique terroir. Some of the wines receive wood ageing in barrels of various sizes prior to bottling wihich gives an impression of power and richness but never obviously oaky flavours. All the wines are left on their lees prior to bottling; this ensures that the wine remains youthful and fresh.