Home » Wines » White » Sancerre » Alphonse Mellot » Alphonse Mellot Sancerre Génération XIX » 2006

Alphonse Mellot Sancerre Génération XIX 2006

Avg Price: 7190.00 RUR
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Winemaker's Notes:

The 'terroirs' of Domaine la Moussière are a true gift of past generations. Located at the very heart of the appellat...

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Moscow, RU (5,600 mi) 		RUR 7190.00
USD $229.49
375ml 		Buy Now
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Greece Athenian Salad featuring RiceSelect™ Texmati® Brown Rice

Heart-healthy RiceSelect™ Texmati® Brown Rice has a slightly nutty taste that goes well with flavors like feta, olives, and Sauvignon Blanc Wines

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Winemaker's Notes:

The 'terroirs' of Domaine la Moussière are a true gift of past generations. Located at the very heart of the appellation on Kimmeridgian soil, this magnificent limestone gives way to the marls of Saint Doulchard and the chalky soil of Buzançais. This wonderful wine provides a real explosion of flavour. This is a remarkable example of what Pinot Noir can achieve in Sancerre. There is a lovely, ripe, classic fleshy Pinot character, complemented by fine tannins and oak complexity through to a long and consistent finish. The producer suggests some equally wonderful food pairs: ggs poached in red wine with bacon and onions, mushrooms fricassee, eels cooked in red wine "à la Charentaise", fresh water pike-perch and catfish cooked with grapes, red mullet with aubergine caviar, grilled, prime Charolais steak with bone marrow, wild boar cutlets grilled on vinestock charcoal, mature or fresh cowsmilk cheeses, pears poached in wine and pepper sorbet or even chocolate mousse!

The 'terroirs' of Domaine la Moussière are a true gift of past generations. Located at the very heart of the appellation on Kimmeridgian soil, this magnificent limestone gives way to the marls of Saint Doulchard and the chalky soil of Buzançais. This wonderful wine provides a real explosion of flavour. This is a remarkable example of what Pinot Noir can achieve in Sancerre. There is a lovely, ripe, classic fleshy Pinot character, complemented by fine tannins and oak complexity through to a long and consistent finish. The producer suggests some equally wonderful food pairs: ggs poached in red wine with bacon and onions, mushrooms fricassee, eels cooked in red wine "à la Charentaise", fresh water pike-perch and catfish cooked with grapes, red mullet with aubergine caviar, grilled, prime Charolais steak with bone marrow, wild boar cutlets grilled on vinestock charcoal, mature or fresh cowsmilk cheeses, pears poached in wine and pepper sorbet or even chocolate mousse!

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