Franck Peillot Mondeuse 2009

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    Franck Peillot Mondeuse 2009 Front Label
    Franck Peillot Mondeuse 2009 Front Label

    Product Details


    Varietal

    Region

    Producer

    Vintage
    2009

    Size
    750ML

    Features
    Boutique

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    Somm Note

    Winemaker Notes

    Peillot, who took over his family estate five years ago, carries on the work of 4 generations before him. Although he makes a sparkling Montagnieu from Chardonnay, Altesse, and Mondeuse, he vinifies all of his Altesse old vines as a still wine. With low yields and high ripeness, he is set to revive the wine that Jules Chauvet (a Beaujolais négociant, eminent taster and writer who has inspired a whole school of "natural winemaking", notably in Morgon) put on a par with Château Chalon, Château Grillet and Yquem. Exaggeration aside, the varietal is thought to be a cousin of the Hungarian Furmint of Tokay fame, and, even when vinified dry, it retains a fair amount of residual sugar. Peillot is also a believer in the quality of his Mondeuse grapes, and is the lone vigneron in the village who obtained the appellation Montagnieu Mondeuse with his red wine in the 1997 vintage. Mondeuse is a distant relative of Syrah.
    Franck Peillot

    Franck Peillot

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    Franck Peillot, France
    The Bugey is small viticultural area whose fame doesn’t extend much farther than the city of Lyons, where its sparkling Cerdon and Montagnieu have long been staples in bistros.

    Located in the eastern part of the Ain department, which is better known for its poulet de Bresse (the only French poultry with its own AOC) and its freshwater fish, the Bugey is a series of low altitude hills forming the most southern tip of the Jura range. In distance, it is closer to Savoie than to viticultural Jura, so, if mentioned at all, it is often considered a part of Savoie.

    Winemakers in the Bugey beg to differ. They feel that their region has a soil and a climate all its own, which produce wines found nowhere else in France (Cerdon being the less obscure example of Bugey’s originality).

    Montagnieu is a village south of Cerdon, with premières côtes overlooking the Rhône valley, and most of its production is a white sparkling wine made from Chardonnay, Roussette de Savoie, Gamay and Jacquère. The grape Roussette is called Altesse locally, and it survives in the Bugey in a few patches of old vines, for it is not as hardy, reliable and productive as others. Only two young winemakers in Montagnieu, Franck Peillot and Benoît Dumont, produce still wines exclusively from this grape. By law, the wine, Roussette du Bugey, can contain any white varietal, in any proportion. That’s why Peillot’s is labelled 100% Altesse.

    Peillot, who took over his family estate five years ago, carries on the work of 4 generations before him. Although he makes a sparkling Montagnieu from Chardonnay, Altesse, and Mondeuse, he vinifies all of his Altesse old vines as a still wine. With low yields and high ripeness, he is set to revive the wine that Jules Chauvet (a Beaujolais négociant, eminent taster and writer who has inspired a whole school of “natural winemaking”, notably in Morgon) put on a par with Chateau Chalon, Chateau Grillet and Yquem. Exaggeration aside, the varietal is thought to be a cousin of the Hungarian Furmint of Tokay fame, and, even when vinified dry, it retains a fair amount of residual sugar. Peillot is also a believer in the quality of his Mondeuse grapes, and is the lone vigneron in the village who obtained the appellation Montagnieu Mondeuse with his red wine in the 1997 vintage.

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    One of the oldest and distinctive red grape varieties of Savoie, Mondeuse is showing great potential as global demand for this rare wine grows. Some of the best Mondeuse comes from the Bugey region or is sold as a varietal Vin de Savoie, often from a particular cru. Somm Secret—DNA profiling has confirmed that Mondeuse and Syrah are related. The two have a lot of common characteristics, namely a dense color with black fruit on the palate and herbal or spicy aromas.

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    Tucked up into the sheltered foothills of the Alps where conditions vary considerably from one spot to the next, the vineyards of Savoie are widely dispersed within three main growing districts. These are Seyssel, Bugey and general Savoie. Within these are 16 different cru vineyard areas.

    The region boasts a large number of unique indigenous grapes, incidentally unrelated to any nearby regions’ varieties. The styles here tend toward organic and traditional. In the past, the dynamic summer and winter tourist population consumed most Savoie wine before it could leave the area but the recent interest in esoteric varieties and natural, artisan wine has brought a renewed interest to Savoie.

    In Savoie's most northern vineyards near Lake Geneva, the Chasselas grape dominates. Moving south, the white grape known as Altesse (also sometimes called Roussette) is responsible for Roussette de Savoie as well as Roussette de Seyssel.

    Just north of Chambéry the white, Jacquère grows in the cru of Jongieux, along with Altesse, and Chardonnay. In the cru of Chautagne, the red grapes Gamay, Pinot Noir, and, especially, the local Mondeuse do well.

    Chambéry, once famous for its vermouth, contains the crus of Abymes, Apremont, Arbin, Chignin and Cruet.

    UWWLD51016_2009 Item# 112918

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