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Domaine Menard Gaborit, Muscadet Sevre et Maine sur Lie "Clos Cormerais", 2024

White Wine from Loire, France
$49.99
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You don't often find Muscadet raised in a stoneware egg, and this single-plot bottling shows why François Ménard thought it was worth doing. He came back to his family's estate in April 2019 and started the "Inspirations" range to try out ideas from the people he'd met and the wines he'd tasted on his travels. Clos Cormerais is part of that range. It's grown on micaschist, fermented with native yeasts and aged ten months in an egg-shaped sandstone vat. He had a clear reason for the vessel. Stoneware is 62% silica, which the family says protects the wine's delicacy and lightness, and the egg shape keeps the lees constantly in suspension, adding body without covering up the site's mineral side. It's a fresh take on the old sur lie tradition from a family whose story starts in 1734, with an estate built around the Moulin de la Minière windmill in Monnières, on one of the highest points in the Nantes vineyard. The grapes are organic. If you think of Muscadet as just the oyster wine, this bottle makes a good case for taking it seriously while staying as easy to drink as Muscadet should be.

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More about Domaine Menard Gaborit

Wine Details

  • Grape Variety

    Melon de Bourgogne

  • Vintage

    2024

  • Size

    750ml

  • Farming Practice

    Organic

  • Style

    Crisp

  • Sweetness

    Dry

  • Body

    Light Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Baked monkfish with vegetables, scallops flambéed with whisky, or a chicken cutlet with thyme and lemon (the producer's own suggestions). Also good with raw oysters, steamed mussels with shallots, or pan-fried sole in brown butter.

Tasting Profile

Expect the classic Muscadet sur lie profile: lemon, green apple and pear with a saline, stony edge and bright, mouthwatering acidity. Ageing on the lees in the egg typically adds a rounder, more textured middle without weighing it down, and the finish is dry, crisp and mineral. Think unoaked Chablis, but saltier.