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Domaine Alphonse Mellot Sancerre Rosé la Moussière 2009

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 Sancerre is deliciously dry and herbaceous with a pungent, expressive bouquet of crystalline fruits and wonderful length. It would pair well with a number of imaginative menu choices: ish tartare, mussels "à la Charentaise", pike with white butter sauce, chanterelle mushroom omelette, baked Norway lobsters, trout meunière, pike in saffron or braised ham with white sauce.

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External Reviews for Domaine Alphonse Mellot Sancerre Rosé la Moussière

External Review
Source: WineChateau.com
10/09/2010

Lively like the look in your eyes, sweet like a kiss.Very fine gold colour with a green sheen.Its nose has a flowery fruity bouquet.Being pure and honest it is seducer from the outset. Flowers flit around, trees bend down to give their most beautiful fruits to us and the air we breathe is so sweet in this garden full of sweetness that it is intoxicating.Lively, supple and welcoming taste.Predominantly honest in a welcoming balance, it reflects a pretty grape, a fine harvest in the singing and laughter of the men and women pickers. It tells us of work well done in the divine order and Nature's kindness. It is fair, and all one expected and to cap it all there is happiness there.



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 Sancerre is deliciously dry and herbaceous with a pungent, expressive bouquet of crystalline fruits and wonderful length. It would pair well with a number of imaginative menu choices: ish tartare, mussels "à la Charentaise", pike with white butter sauce, chanterelle mushroom omelette, baked Norway lobsters, trout meunière, pike in saffron or braised ham with white sauce.

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