This classic Sauvignon Blanc expresses the aromatic mineral purity of its diverse soils. Crisp and fresh on the palate, the wine features notes of smoke and gunflint with intense grassy aromas on the nose.
Michel Redde et Fils
Michel Redde et Fils is an esteemed Loire Valley producer dating back to 1630, when François Redde was already documented growing vines in Pouilly-sur-Loire. Today, Thierry Redde and his sons are the 13th and 14th generations of winemakers in the family. In the early 1950s, Michel Redde took control of the family’s 15 acres after the death of his father. Over a decade he built the La Moynerie property, and has since expanded it to the 85 acres it is today, located on the famous Route.. read more
Issue May 31, 2012 - This is ripe, with peach and melon notes, but racy, with underlying citrus oil and salted butter flavors. Long, rich and creamy, but with ample definition through the finish, where a lovely smoke hint lingers. Drink now through 2014.. –JM
Mar/Apr 07. By Josh Raynolds. Light gold. Peppery apple and pear aromas accented by minerals and white flower. Then surprisingly ripe in the mouth, showing sweet melon and poached pear qualities along with a suggestion of candied apple. Broad, deep and sweet on the long finish. Serve this with full-flavored food.
La Moynerie is the name of the Michel Redde winery, surrounded by the vineyards of Pouilly. This is a ripe, full-bodied wine boasting ripe green plums to go with the grapefruit zest acidity. There is a firm, tangy texture, bringing the wine to a long, crisp finish. — R.V. (8/1/2010)
Exceptional - The smoky, flinty minerality is classic Pouilly-Fumé, dominating the green flavors of pear and lime, while the tense acidity gives this terrific energy and length. It’s a powerful expression of terroir, gaining in complexity and depth as it opens in the glass. 2005 vintage awarded Best Loire Sauvignon Blanc by Wine * Spirits Magazine
This wine is 100% estate grown and bottled from fruit sourced exclusively from Michel Redde’s La Moynerie vineyard. The vines are between 20 and 25 years old and grow in diverse subsoils of limestone, kimmeridgian marl, and clay with flint—a diversity that allows superb blends in every vintage. The winemaker uses temperature-controlled fermentation and ages the wine on the lees until bottling.
