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Michel Redde Pouilly Fume La Moynerie 2009

Sauvignon Blanc from Loire, France
  • WS92
  • W&S90
12.5% ABV
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3.2 3 Ratings
12.5% ABV

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

All Vintages
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, 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.

Chenin Blanc

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Responsible for some of the world’s highest quality white wines, Chenin Blanc doesn’t always get the recognition it deserves. Unquestionably at its best in its birthplace of the Loire Valley, Chenin Blanc can do it all—from bone dry to unctuously sweet, still or sparkling. Perhaps Chenin Blanc’s greatest asset is its ever-present acidity, maintained even under warm growing conditions. Chenin Blanc is also widely planted in South Africa, where it is occasionally labeled as “Steen,” and to a lesser extent in California.

In the Glass

Chenin Blanc ranges from austere to richly sweet, with aromas of McIntosh apple, honey, beeswax, jasmine, hay, and quince. When grown in warmer regions, Chenin Blanc develops richer, tropical-fruit flavors, such as pineapple and melon, as well as ripe stone fruit. Often these wines carry some residual sugar.

Perfect Pairings

Cool-climate Chenin Blanc has the structure, austerity, and chalky acidity to work with antipasti or unadorned seafood, such as oysters and shellfish. Off-dry styles work well with the sweet-and-sour nature of Thai and Vietnamese food.

Sommelier Secret

There are several appellations throughout the Loire Valley devoted to producing different styles of Chenin Blanc. Vouvray, Saumur, Anjou, and Savennieres are known for excellent dry and off-dry wines; Vouvray, along with Montlouis, Bonnezeaux, and Quarts de Chaume, produces glorious late-picked sweet wines whose high sugar levels are offset by Chenin Blanc’s hallmark acidity. Sparkling Crèmant de Loire, Saumur, and Vouvray provide delightfully affordable and flavorful alternatives to Champagne.

YNG258229_2009 Item# 113475

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