100 % Melon de Bourgogne from 100+ year old vines. The grapes are harvested at optimum maturity and only by hand. This allows the removal of any parts of the bunch affected by botrytis.
Fermentation is carried out in stainless steel vats and continues the process of settling on the lees over a period of several months. The bottling commences seven months after the harvest in May. The minerality of the soil allows the wine to age in the bottle and to continue to its full maturity after several years
The wine develops complex flavors whilst preserving its freshness. Many vintages that are stored in the cellars are appreciated over a decade.
"The 2005 Chateau de Chasseloir Comte Leloup de Chasseloir Muscadet de Sevre et Maine Sur Lie Cuvee des Ceps Centenaires smells of fresh lime and lemon, oyster shell and salt spray, and a Chenin-like meld of quince and pear. Along with citrus and orchard fruits, a briny-nutty meld of flavors in this wine reminds me of the freshly sauteed smelts I would in any event be inclined to drink it with! One minute this impresses me most with its sheer richness of ripe orchard fruit character and silken texture, the next for its mysterious meld of mineral elements and its sheer refreshment. Almond cream, quince, salt, chalk, and iodine – not to mention luscious citrus – are among the elements informing this wine’s kaleidoscopic finish. As I have written before, that one can savor a wine with such complexity and from un-grafted hundred year old vines for $20 is remarkable, and I cannot imagine what any readers who have not already had the experience are waiting for. Furthermore, this will drink well for at least the next half dozen years."
The Wine Advocate
"Made from vines more than 100 years old, this has an uncommon depth and complexity of flavor. with a pronounced leesiness resembling the flor character of a Fino sherry. It's stony and subtly nuanced, showing a silky texture and harmonious length."
Wine & Spirits