Marc Pesnot


Marc Pesnot farms 13 hectares of fifty year-old Burgundy Melon (the variety used to make all Muscadet wines) vines near the city of Nantes. His old vines thrive in a schist soil that lends them a profound persistence and depth of minerality that is nearly unheard of for Muscadet. As a result of this unique terroir, terrific southern exposure and Marc’s organic farming methods these wines can age gracefully for up to five years. His wines are complex that works well with a variety of dishes, and are always a pleasure to drink.
 

Certification: Practicing Organic, becoming Certified Organic/biodynamic.



Chapeau Melon VdT: NV— Back to the top

Pesnot Chapeau Melon tech sheet

Age of Vines: 50 Years

Yields: 40 hl/ha 4,000 bottles

Pruning Method: Guyot

Soil: Schist

Varietals: 100% Burgundy Melon (The variety used to make all Muscadet wines)

Vinification Method: Grapes are harvested by hand at their maximum ripeness and destemmed. The fruit undergoes a slow manual pressing and the wine rests on lees in temperature controlled stainless steel tanks before it is bottled without any sulfites. Chapeau Melon is an early bottling, where Marc allows the wine to retain its natural sparkle. This is a pure and natural expression of old vines Burgundy Melon, and the Schist terroir they thrive in.

Tasting Note: Pale straw in the glass with tiny bubbles. The nose carries loads of blooming white flowers, pear flesh, green apple skins and pounded stones. The palate is buoyant with a slight frizzante and redolent with creamy white fruit flavors boosted by succulent minerality and a dash of vibrant acidity.

Pairing: Works beautifully with shellfish, grilled chicken, hearty garden salads or simply by itself.



La Bohême VdT:— Back to the top

Pesnot La Bohême tech sheet

Age of Vines: 50 Years

Yields: 40 hl/ha 3,000 bottles

Pruning Method: Guyot

Soil: Schist

Varietals: 100% Burgundy Melon (the variety used to make all Muscadet wines)

Vinification Method: Grapes are harvested by hand at their maximum ripeness and destemmed. The fruit undergoes a slow manual pressingand& the wine rests on lees in temperature controlled stainless steel tanks for at least nine months. This is a pure and natural expression of old vines Burgundy Melon, the Schist terroir they thrive in.

Tasting Note: 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 flavors boosted by succulent mineralogy, and a creamy dash of vibrant acidity.

Pairing: Works beautifully with shellfish, grilled chicken & fish, hearty garden salads or simply by itself.



La Folle Blanche— Back to the top

The Folle blanche grape that is typically used to make Cognac, has very thin skin and problems reaching optimum ripeness. The AOC authorizes 78 hl/ha and 300kg/ha of sugar added, so most producers will not wait for this optimum natural ripeness, however, Marc Pesnot harvests his grapes when they are ripe by lowering the yields.

Age of Vines: 60-80 years old

Yields: 35hl/ha

Soil: Schist

Varietals: Folle Blanche (also known as Gros Plant)

Tasting Notes: Pretty aromas of preserved lemons.

Pairing: Works beautifully with shellfish, grilled chicken, fish, hearty garden salads or simply by itself.



Miss Terre— Back to the topPesnot-Miss-Terre-2011

 

Miss Terre tech sheet

Varietals: Melon de Bourgogne

Yields: 35hl/ha

Age of Vines: 50-80 years old

Soil: Schist

Vinification Notes: Grapes are harvested by hand at their maximum ripeness and destemmed. The fruit undergoes a slow manual pressing, and the wine rests on the lees in temperature controlled stainless steel tanks for at least nine months.



Nuitage— Back to the topPesnot-Nuitage-2014

Nuitage tech sheet

Varietals: Melon de Bourgogne 

Yields: 35hl/ha

Age of Vines: 30-40 years old

Soil: Schist

Vinification Notes: Grapes are harvested by hand at their maximum ripeness. The grapes spend 18 hours as whole bunches under carbonic gas, which imparts a subtle amount of skin contact to the wine. The fruit undergoes a slow manual pressing and the wine rests on lees in temperature controlled stainless steel tanks for at least nine months.