Marc Pesnot La Bohème is 100% Melon de Bourgogne, cloudy straw in the glass with pretty notes of white flowers, pear, green apple and pounded stones. The palate is broad and creamy with elegant white fruit flavours boosted by succulent minerality, and a creamy dash of vibrant acidity. A beautiful expression of Muscadet, showing unique refinement and purity. Works beautifully with shellfish, grilled chicken & fish, hearty garden salads or simply by itself.
La Bohème comesd from a blend of different schist terroirs . Average age of the vines is 50 years. Certified organic. Grapes are harvested by hand and destemmed. To release the complex aromatic flavonoids from under the skin, the fruit undergoes a slow manual pressing (for about 18 hours). The wine spontaneously ferments and rests on lees in temperature-controlled stainless steel tanks for at least nine months. Bottled unfined, with a bit of sulfur and a light filtration through terre diatomé.
MARC PESNOT, DOMAINE DE LA SÉNÉCHALIÈRE Organic, Natural
Marc Pesnot owns 18 ha, certified organic vineyard, mostly made of old vines in the Muscadet region. Marc also occasionally purchase biodynamic grapes for his Coeur de Raisin primeur cuvée. The soils are varied, different types of schist (mica-schist, amphibolite, leptynite...), granite, gneiss. He mainly has Melon de Bourgogne (aka Muscadet) and Folle Blanche. The climate is Oceanic moderate, with warming influence of the nearby Atlantic Ocean and the Gulf Stream. Due to its rich geological past, Marc’s vineyards, although very close to each other, lie on a variety of schist-based soils – there are 4 different versions of it – as well as other types of rock. Melon, being a rather neutral variety, is great at translating the soil into wine, so Marc showcases this diversity of expression by vinifying the different blocks separately, resulting in different terroir-based versions.
The grapes are picked by hand at two different times to get both freshness and deeper mineral notes.
Marc insists on a very slow and gentle pressing in order to release the aromatic compounds “hidden” under the Melon’s skins. By pressing gently but lengthily, around 18 hours, the wines gain in complexity and depth. Spontaneous fermentation and aging in underground tanks, small amount of SO2 at bottling.