BEL0321WW
Metaphore
2021
Loire
Certified Organic
Wild yeasts
Low Sulphur
Vegan
The Loire, France's longest river, is home to many much celebrated and quintessential French grapes. From the once ubiquitous-in-the-UK Melon de Bourgogne by the Atlantic coast, to the home of Sauvignon Blanc in Sancerre, via some of the world's best Chenin and crunchy Cabernet Francs, Gamays and Pinots there is quality all around. Being at the northernly limit for winemaking, the wines are hallmarked by their crisp, fresh, crunchy fruit and high acidity, where reds may sometimes struggle to ripen and whites nearly overdeliver on acidity. The 69 appellations that make up the larger region are grouped into smaller sub-regions with predominantly single variety wines leading the way. As you move east the climate changes markedly from maritime to continental as the soils change from flint and limestone to the hard granite of central France.
Jérémie and Claire are third-generation winemakers in the Muscadet Sèvre et Maine appellation, located southeast of Nantes. After traveling the world, they returned home and were inspired to craft cleaner, low-intervention wines. In 2014, they began converting to organic viticulture and were certified by 2020. Their estate, just 50 km from the Atlantic, offers a unique range of soils that contribute to the character of their wines. They produce five still cuvées, all made from the same grape, Melon de Bourgogne, each sourced from different single vineyard sites, showcasing a variety of soils such as sandy loam, gabbros, clay-siliceous, gneiss, and biotite granite. The varying lees aging—ranging from 6 to 24 months—further enhances the minerality, finesse, and typicity of each cuvée. Their winemaking approach follows traditional Muscadet methods, with light pressing, debourbage, and fermentation using wild yeasts in underground tile-lined cement vats, a hallmark of the region. The wines are then aged on the lees for varying periods to enhance their distinctive qualities. For example, the Les Prieres cuvée spends 6 months on the lees, while Les Besson is aged for 18 months, and Oxymore undergoes an extended 24-month ageing process, allowing each wine to develop its full expression of terroir.
Wine details
BEL0321WW
Batard Langelier
Metaphore
2021
Loire
Certified Organic
Wild yeasts
Low Sulphur
Vegan
The Loire, France's longest river, is home to many much celebrated and quintessential French grapes. From the once ubiquitous-in-the-UK Melon de Bourgogne by the Atlantic coast, to the home of Sauvignon Blanc in Sancerre, via some of the world's best Chenin and crunchy Cabernet Francs, Gamays and Pinots there is quality all around. Being at the northernly limit for winemaking, the wines are hallmarked by their crisp, fresh, crunchy fruit and high acidity, where reds may sometimes struggle to ripen and whites nearly overdeliver on acidity. The 69 appellations that make up the larger region are grouped into smaller sub-regions with predominantly single variety wines leading the way. As you move east the climate changes markedly from maritime to continental as the soils change from flint and limestone to the hard granite of central France.
Jérémie and Claire are third-generation winemakers in the Muscadet Sèvre et Maine appellation, located southeast of Nantes. After traveling the world, they returned home and were inspired to craft cleaner, low-intervention wines. In 2014, they began converting to organic viticulture and were certified by 2020. Their estate, just 50 km from the Atlantic, offers a unique range of soils that contribute to the character of their wines. They produce five still cuvées, all made from the same grape, Melon de Bourgogne, each sourced from different single vineyard sites, showcasing a variety of soils such as sandy loam, gabbros, clay-siliceous, gneiss, and biotite granite. The varying lees aging—ranging from 6 to 24 months—further enhances the minerality, finesse, and typicity of each cuvée. Their winemaking approach follows traditional Muscadet methods, with light pressing, debourbage, and fermentation using wild yeasts in underground tile-lined cement vats, a hallmark of the region. The wines are then aged on the lees for varying periods to enhance their distinctive qualities. For example, the Les Prieres cuvée spends 6 months on the lees, while Les Besson is aged for 18 months, and Oxymore undergoes an extended 24-month ageing process, allowing each wine to develop its full expression of terroir.
