This historic 500 year old family owned estate in Sancerre, has become a specialist in the production of Great Wines from Centre Loire Valley thanks to its unrivalled know how.
Joseph Mellot wines express the quintessence of each of their terroirs.
Known for and distinguished by their high quality in more than 40 countries
globally, Joseph Mellot wines are the Ambassador for the Loire’s finest vintages.
Under the leadership of Catherine Corbeau Mellot, the Estate is now committed to sustainable development using Sustainable Agricultural methods to cultivate its vines.
SANCERRE blanc L’ORIGINAL
The oldest vines in the vineyard, only grown on the flinty hillsides.
WORKING THE VINE
The grapes are the product of a positive and sustainable agricultural process. They are harvested by hand to keep the bunches intact as much as possible.
The grapes undergo pellicular maceration for 6 hours before pressing.
The grapes are pressed very slowly. This is followed by a cold settling process. Fermentation and ageing takes place in oak barrels, 30% of which are new, in our ancient cellars in the heart of the village of Sancerre. The alchemy takes place between this exceptional soil, the wood from the region’s oak forests (Allogny, St Palais) and the climate in these cellars. The fermentation process lasts for 2-4 months. The timespent in the barrels also brings a new dimension to the wine’s structure, vanilla notes and improved ageing. Regular stirring allows the richness of this wine to emerge.
An extremely fine and refined nose, which develops floral and fruity flavours (acacia and pear). Vanilla undertones stemming from the ageing process appear when the wine is allowed to breathe (coconut). On the tongue, the taste is long lasting with the intensity of fruit and a freshness. Generous, impressive, this vintage has enormous potential and will continue to improve as it ages. A charming bottle to be kept for a long period.
OUR SERVING SUGGESTIONS
An excellent bottle to savour with fine and elegant dining. This wine is the perfect accompaniment to turbot with baby vegetables or a cassolette of lobster. Ideal temperature: 12-14°C.