Pouilly Fume – Michel Redde ‘La Moynerie’ shows fresh green apple, lime and wet stone aromas on the nose along with a hint of gooseberry and an almost smoky flintiness.
‘La Moynerie’ is the Redde family’s flagship wine and is a blend of wines originating from the main soils of the appellation. They are Cretacious Flint from the commune of Saint Andelain, Kimmeridgian Marl from the commune of Pouilly-Sur-Loire, Portlandian Limestone from the commune of Tracy-sur-Loire and Oxfordian Limestone from the commune of Saint Martin Sur Nohain. This blended approach produces a balanced wine that plays on the strengths of each location. The finished wine expresses the density, aromatic minerality and aline purity of the soils.
To put the location into context it is sighted opposite Sancerre, just across the Loire River.
Food Matching – This is a high acid wine and like Sancerre is just down the road from Chavignol which is considered by many the goats cheese capitol of France. Therefore anything involving Goats Cheese is a great match but also Chicken, BBQ’d or in a creamy white sauces.
Grape – 100% Sauvignon Blanc
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 flavours. Priority is given to quality, so the vines are pruned very short to obtain complex musts and concentrated aromas.
The winery at La Moynerie is well equipped and modern. The modern presses allow a light pressing giving a gentle flow of the juice, similar to the quality obtained in the past with wooden hand-operated presses.
The Redde family, whilst not seeking official organic certification, strongly believe 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 which 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.