Marc Bredif Royal Oyster Muscadet Sevre et Maine 2016
With its majestic cellars in the heart of the Touraine, Marc Brédif has been one of the most famous Vouvray and Chinon houses since 1893. When Baron de Ladoucette took over the house in 1980, he breathed new life into the century old winery, while preserving its traditions. Today, Marc Brédif continues to produce Vouvray and Chinon wines of the finest quality.
The grapes for the Marc Brédif Chinon grow in the northern part of the Chinon area, in Savigny-en-Véron. The vineyards are principally gravelly and have mostly north / south sun exposure. Grown on the lower slopes along the Loire Valley in Vouvray and Vernou-sur-Brenne, the grapes for the Marc Brédif Vouvray enjoy Northern/Southern exposure.
The troglodytical (cave-like) cellars of Marc Brédif are among the largest and most beautiful of the appellation. The cold and humid caves, dug deep into the hillsides, offer extraordinary wine storage conditions.
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.
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 of it comes from Muscadet Sèvre et Maine, a subzone west of the city of Nantes, which is part of the larger Pays Nantais.
The name might suggest this grape is from Burgundy—and indeed its origins are Burgundian. But while history shows it is the progeny of Pinot and Gouais blanc, it was continuously outlawed from Burgundy, just like Gamay, at various times during the 16th and 17th centuries.
In the Glass
Muscadet wine is full of fresh acidity and has smoky and saline aromas with some floral character; flavors are of green pear, lemon and honeysuckle. Since the mid 1980s, winemakers have been successfully experimenting with various winemaking techniques including barrel fermentation, lees stirring and pre-fermentation skin contact to make a more complex wine.
Try Muscadet with any light and flaky fish, oysters, roasted chicken, root vegetables and fondue.
The wine itself is called Muscadet, and while suggestive of “muscat,” the wine is not related to any Muscat variety.