Production
Despite the appelation rules allowing yields of 45hl/ha, Domaine de la Combe reduce them to 23hl/ha for this cuvée, hand harvesting only grapes of ideal maturity. Direct pressing is followed by wild yeast fermentation in old, 600 litre barrels for 3 weeks. Malolactic fermentation is prevented by a very judicious and sparing use of sulphites. The wine then spends 26 months on the lees.
Tasting notes
An atypical Muscadet; this is structured with buttery with yeast notes, dried apricot sweetness, a saline minerality and long finish. The wine is complex and unusually for Muscadet will age well.
Awards
2018 Vintage
The Wine Merchant Top 100 2022
Top 100
