Agnès & René Mosse "Combo Blanc" Loire Valley, France 2022
Agnès & René Mosse "Combo Blanc" Loire Valley, France 2022
- Regular price
- $46.00
- Regular price
-
- Sale price
- $46.00
- Unit price
- per
Sold Out
The Wine: The Combo Blanc is a co-ferment of muscat (80%) and cabernet franc (20%). The results in a category-defying wine. Despite being called "blanc," it's more of a pinky-orange color that wouldn't be out of place in a tie-dye vat. Aromatic with orange flower and a touch or resin, it's super-fresh with a levity that makes it idea for an aperitif spent in the late afternoon sun.
From Louis/Dressner:
The Producer: Agnès and René Mosse, along with their sons Joseph and Sylvestre, live and work in the village of St-Lambert-du-Lattay, a village in the Coteaux-du-Layon area of Anjou. Layon is a small tributary to the Loire that lazily digs its way through well exposed and drained hills of schist and sandstone. Its micro-climate allows for a long hang-time, and when the mornings are foggy in the fall, with no rain, botrytis develops easily on the Chenin grapes.
They adopted organic viticulture techniques from the start, plowing between and under the rows, and use biodynamic preparations to treat the vines and soil. In their area of "Anjou Noir" (Black Anjou, so called because of the dark color of the soils of slate and volcanic rocks), the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface.
With all the efforts put into vineyard work, it is equally important to them to vinify in a natural fashion, and they are particularly attentive to minimizing manipulations and the use of sulfur. All the wines are barrel-fermented and aged. The whites usually go through their malolactic fermentation. The barrels are renewed as needed, but are always older as to not impart oak flavors.
They adopted organic viticulture techniques from the start, plowing between and under the rows, and use biodynamic preparations to treat the vines and soil. In their area of "Anjou Noir" (Black Anjou, so called because of the dark color of the soils of slate and volcanic rocks), the soils are shallow, with subsoils of schist and sandstone, and varying amounts of clay on the surface.
With all the efforts put into vineyard work, it is equally important to them to vinify in a natural fashion, and they are particularly attentive to minimizing manipulations and the use of sulfur. All the wines are barrel-fermented and aged. The whites usually go through their malolactic fermentation. The barrels are renewed as needed, but are always older as to not impart oak flavors.
Couldn't load pickup availability