This wine may be labeled as a generic Loire Valley red, but it smells and feels just exactly the way Pinot Noir from the Loire Valley heading toward Sancerre Rouge should smell like. Dusty, lifted rose petal aromas encompass dark cherry notes and an earthy, mineral essence is greatly appreciated as well. Perfect with a little chill, this is a fantastic "any time" wine that will also pair with anything from light poultry dishes to fresh vegetarian fare.
Joseph Mellotis a wine estate that was founded by Pierre-Etienne Mellot inSancerrein 1513. Today, the Mellot family produces predominantlySauvignon Blancwines from 100 hectares (247 acres) of vineyards situated in appellations across the centralLoire Valley.
Since 1513, the Mellot family has firmly established itself as a leading winemaking dynasty in the Loire Valley. César Mellot acted as a wine advisor to King Louis XIV, while in the 1920s,Alphonse Mellotwon several wine medals and became the first Sancerre winemaker to showcase his wines at the Foire de Paris, cementing the family's winemaking reputation.
The estate as it stands today was established in 1969 when Edmond and Joseph Mellot, Alphonse Mellot's sons, inherited and subsequently divided the vineyard holdings. Under the management of Catherine Corbeau Mellot, Joseph Mellot has gradually expanded from its original vineyards in Sancerre into appellations likePouilly-Fumé,Menetou-Salon,Quincy,Reuilly,Côteaux du GiennoisandBourgueil.
Sauvignon Blanc is by far the most predominant grape variety found in the estate's vineyards, although there are also plantings ofCabernet Franc,Pinot Noir,Chardonnay,Chenin Blanc,ChasselasandPinot Gris. Vinification methods are determined by the terroir, vineyard and grape variety, with each plot harvested and vinified separately. For the white wines, the grapes are typically destemmed and then gently pressed, but grapes from the top vineyards are first macerated before the pressing process. Fermentation is carried out under temperature-controlled conditions for between 10 to 15 days and the wines are then aged in contact with the lees before bottling.
The red wine vinification process begins with a 24-hour maceration of the whole grapes, followed by temperature-controlled fermentation for 8-10 days. The wines are then placed in oak barrels or tanks to age in the winter, before they are bottled after a light fining in the spring.
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