Light yellow-gold in the glass; more of a minerally nose here, with white fruits in the background.
Crisp and focused on the palate, with lively acidity that extends the wine's finish. This really demands food - it may be cliche', but raw oysters or clams would be an excellent match.
This also still strikes me as young; to be honest, I don't have a lot of experience in aging Pepiere's Muscadet, as they are hard to resist young, but this wine certainly seems to have the capability to last/develop another 5-10 years at least.
This is still just lovely, but maybe lacking a bit of the energy it once had. I always here that these age well, but never manage to keep my hands off of them long enough to find out. Its bottles like this that make me think its just fine to enjoy them young. Perhaps this will emerge in beauty years from now, and I'd love an example to check it, but for me this was just about perfect in its youthful crackling intensity.
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(Domaine de la Pépière Muscadet Sèvre et Maine sur lie Les Gras Moutons Cuvée Eden) Marc Ollivier has been producing a Cuvée Eden since the 2005 vintage, always including some fruit sourced from Les Gras Moutons, which has a gneiss terroir. This is the first vintage in which he had enough vines in Les Gras Moutons for it to be the sole source for the cuvée in question. Perhaps not so expressive as the 2009 on the nose, but a lovely style on the palate, very flashy and rich, well focused and with good acidity. Nice minerality. Not quite the vibrant combination of mineral fullness and acidic cut I crave here, but still very good wine.
(Domaine de la Pépière Muscadet Les Gras Moutons, Loire Valley, France) Muscadet has gained prestige in recent years, as demonstrated by the new category of Muscadets de haute expression originating from specific terroirs. Marc Ollivier’s offering, from a parcel in the highly regarded vineyard of Les Gras Moutons, is subtle and complex, with aromas of lemony fruit, minerals, yeast, and fresh-cut hay. On the palate, the wine is crisp and refreshing, making it a perfect foil for food now, but it has an underlying concentration that promises the ability to age for some time to come. Sommelier's Choice: Top Releases of 2009
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