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2010 Melonix, J. Landron, Loire

A wine fairy tale:

Once upon a time there was a grape variety called Melon. She was forced to flee from her home in the Kingdom of Burgundy by the evil Chardonnay who from there would eventually conquer the world, a tale which will not be told today.

Homeless the poor Melon walked the lands until she finally found a place to settle down. This place was beside a broad and long river, just about to flow into the great sea. Finally she had found a new home where she fought battles against the Great Frost, where she prevailed and found appreciation. Almost three centuries passed and tales of her courage and strength reached far continents. But when these news reached the ears of Chardonnay, he sent out his spy masters to spread foul lies about Melon, defaming her as a coward.

Ashamed and broken Melon took into hiding where she was eventually discovered by the great magician Landron who consoled her and gave her a magic cape so that she would not be recognised as Melon any more, giving her a new Name, Melonix.

Well, the true story is simpler:

20 year old Melon de Bourgogne vines, organic vine growing, no added yeasts, no fining, no filtration, no added sulphur. A classic example of a Vin Naturel. Thats the reason this wine can only be sold as a Vin de France.

I bought this wine directly from Landron at the Fair of independent wine growers in Lille almost two years ago. Since then the bottle has been lying low in my cellar with temperatures going up in summer upto 20°C. The back label asks for storage under 14°C though…

Melonix Rücketikett
I was a bit nervous because of this when I finally decided to open the bottle. The cork turnded out to be a Nomacork-plastic cork. Pourde into the glass the fears were unfounded:
Typical vin naturel apple juice, cinnamon, oak cookies, light honey. No volatile acidity, no Brett. Strong acidity combined with full mouthfeel. Apple, raspberry, sage, liquorice on the palate. Unrefined dark sugar and pepper aftertaste. After warming in the glass the aromas evolve further:
Tarte Tatin, some caramel, buttered apples, followed by mangom sage, butter, honey. Later the herbs influence gets stronger. Sage gets company from oregano and mitsuba.

Definitely not a standard Muscadet, not really something I’d like to eat a seafood platter with. Rather have it with Poulet a la normande or on its own.