Chateau de la Ragotiere Muscadet Sevre et Maine Sur Lie Selection Vieilles Vignes 2013
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Made from 50-year-old vines of Melon; juicy and bright with tangy citrus and lovely depth; silky texture, fresh and pure with a long finish.
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- Built by the noble Loré de la Ragotière family in the 14th century, Château de la Ragotière was purchased in 1979 by brothers Bernard, Francois, and Michel Couillaud. After acquiring the property, the brothers discovered an old cellar in the chapel housing vintages dating back to 1947. The Couillaud brothers strive to carry on the tradition of making high quality, long-lasting Muscadets and are today joined by the new generation: Amélie, daughter of Bernard, and her husband, Vincent Dugué.
The Sèvre and Maine rivers converge and flow into the Loire river just before it meets the sea at the border of Brittany, creating the richest vineyard land in Muscadet. Ragotière’s holdings consist of 55 hectares including 25 hectars of the finest Muscadet vineyards in the Appellation Muscadet de Sevre et Maine, with the vines averaging over 25 years of age.
Made famous in Muscadet, a gently rolling, Atlantic-dominated countryside on the eastern edge of the Loire, Melon de Bourgogne is actually the most planted grape variety in the Loire Valley. But the best comes from Muscadet Sèvre et Maine, a subzone of Pays Nantais. Somm Secret—The wine called Muscadet may sound suggestive of “muscat,” but Melon de Bourgogne is not related. Its name also suggests origins in Burgundy, which it has, but was continuously outlawed there, like Gamay, during the 16th and 17th centuries.
The Pays Nantais, Loire’s only region abutting the Atlantic coast, is solely focused on the Melon de Bourgogne grape in its handful of subzones: Muscadet-Sèvre et Maine, Muscadet-Coteaux de la Loire and Muscadet-Côtes de Grandlieu. Muscadet wines are dry, crisp, seaside whites made from Melon de Bourgogne and are ideal for the local seafood-focused cuisine. (They are not related to Muscat.) There is a new shift in the region to make these wines with extended lees contact, creating fleshy and more aromatic versions.