Domaine de la Pepiere Muscadet Serve et Maine 2025

Domaine de la Pepiere Muscadet Serve et Maine 2025

80% of the vineyards are organic, the grapes are hand harvested and whole bunch pressed (which is rare in Muscadet), ferments are wild, and there's no sulfur until post-fermentation. While the wines express their sense of place, there's excellent concentration, clarity of fruit and finely managed structure. While expressions of Clisson can sometimes be a little ripe and lack the definition that you're looking for from Muscadet, the Pepière team manage to capture the cru's flesh with fine tension, which is a winning combination.

100% Melon de Bourgogne. Classic Muscadet on granite. The core of the "La Pépie" Sur Lie bottling is the 10-hectare heart of the Pépière estate, which is part of the Clisson cru in the tiny commune of Pépière near the winery; there is also a significant percentage of their cru Château Thébaud fruit typically, as well as some purchased fruit from a nearby organic farmer friend in the mix.

Farming is certified-organic and the harvest by hand. As for Pépière wines, the clusters are direct-pressed and the juice settled for 12 hours. It is fermented in stainless steel tanks with natural yeasts; the wine is aged on its lees in large, underground, glass-lined cement tanks for up to a year. Sulfuring is minimal. The first bottling is from wine with about 4 months on the lees; subsequent bottlings have spent up to 8 months on the lees. 

There's a deep lees derived nose here comparative to the pure expression of Briords, this leans into a richer slightly more open knit profile of wax, clear honey, jonathan apple, and some baking spice characters. Poised and textured on the palate, this has more of a fanning nature to it, gently meandering to it's close.