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Michel Redde Pouilly Fume La Moynerie 2009

Sauvignon Blanc from Loire, France
  • WS92
  • W&S90
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Winemaker Notes

"La Moynerie" wine expresses all the density as well as the aromatic mineral and saline pureness of each soil.

The very special typicity of this reserve should be served with fish cooked in a sauce or with white meat.

Critical Acclaim

WS 92
Wine Spectator

This is ripe, with peach and melon notes, but racy, with underlying citrus oil and salted butter flavors. Long, rich and creamy, but with ample definition through the finish, where a lovely smoke hint lingers.

W&S 90
Wine & Spirits

This starts off in a tight place, a cool and smoky Pouilly with some fat on its calcium-white bones. Tense acidity binds it as the ripeness and richness begin to juice up with air. Serve it with pike quenelles in a mushroom and cream sauce.

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Michel Redde

Michel Redde

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Michel Redde, , France - Other regions
Michel Redde
Michel Redde and his son, Thierry, are the fifth and sixth generations of a family which has since early in the last century been grower-producers in a beautiful corner of the Loire Valley. The Redde estate of "La Moynerie" covers 85 acres just north of the town of Pouilly-sur-Loire, which has been extended piece by piece over the past few decades from the original 15 acres owned when Michel Redde took control of the property.

The estate's vineyards are situated in the heart of the appellation on the crest of a hillside overlooking the Loire River exposed directly to the south. The soils supporting the Sauvignon Blanc vines in which the vineyard is planted vary, checkerboard fashion, between two types: chalky clay soils, which yield wines of elegance, harmony, concentration and longevity; and clay and silica soils, tending in color from red to blue- black, which produce nervy, vibrant wines with the "gunflint" character typical of Pouilly-Fumé.

A resolute insistence on absolute quality has earned Michel Redde a place among the top five or six producers in the Pouilly and Sancerre regions, with a reputation for excellence and consistency second to none.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.

Cabernet Sauvignon

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A noble variety bestowed with both power and concentration...

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

In the Glass

High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

YNG258229_2009 Item# 113475

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