Complemen'terre, Manu Landron and Marion Pescheux, Muscadet
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AOCs: Muscadet
Varieties: Melon de Bourgogne, Gamay
Viticulture: Organic (Certified)
Size: 7.5 hectares
Terroir: Gneiss, Orthogneiss, Granite, Amphibolite, Sand
Varieties: Melon de Bourgogne, Gamay
Viticulture: Organic (Certified)
Size: 7.5 hectares
Terroir: Gneiss, Orthogneiss, Granite, Amphibolite, Sand
After leaving France and working on vineyards in both Chile and New Zealand, as well as a couple stints closer to home in Montlouis, Manu and Marion returned to the family estate. However, instead of simply working with his father, Jo Landron — one of the top producers in Muscadet — and slowly taking the reigns, he and his wife, Marion Pescheux decided to strike out on their own in 2013. So, with the help of Jo, they pieced together 7.5ha of vines (including some top parcels in the AOC) and put what they had learned working for the likes of Louis Antoine-Luyt, Lise and Bertrand Jousset, and Xavier Weisskopf of Le Rocher des Violettes.
They are certified organic and deeply committed to biodynamic farming, as it is almost exclusively what they learned. Orthogeiss, amphibolite, and gneiss soils are the building blocks for their wines, and in the cellar traditional underground concrete tanks are used for debourbage (settling) before racking into smaller concrete vats for fermentation and elevage. All of the wines are allowed to go through malolactic fermentation, and minimal, if any sulfur is added.
They are certified organic and deeply committed to biodynamic farming, as it is almost exclusively what they learned. Orthogeiss, amphibolite, and gneiss soils are the building blocks for their wines, and in the cellar traditional underground concrete tanks are used for debourbage (settling) before racking into smaller concrete vats for fermentation and elevage. All of the wines are allowed to go through malolactic fermentation, and minimal, if any sulfur is added.
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WINES
Potion Mama: A lively pét-nat made from Melon de Bourgogne 80% and Folle Blanche 20%. from 5 to 30 years old vines grown on Orthogneiss soil.
13 months on lees before disgorging -No dosage |
Nolem: Bottled as Vin de France. A parcel of 15 year old vines planted in sandy soils. Aged in neutral barrique. Alcoholic and malolactic fermentation,
Soil: Sandstone and sand |
Mortier Gobin: A parcel planted just above La Haye Fouassière on orthogneiss. Fermented in underground concrete vat and aged 24 months in stainless steel vats.
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Champ Geffray: 100% Melon from 50 year-old vines on a steep southwest-facing hill above the river Sevre.
alcoholic and malolactic fermentation then aged on fine lees for 7 months in glassed vats |
Le Breil: A prestigious parcel of some of their oldest vines. Arguably the top wine made on the estate. Pressed, settled, alcoholic and malolactic fermentation then ageing on fermentation lees in stainless steel tanks (2/3) and barrels (1/3) for 9 months
Soil: Orthogneiss and quartz. |
Croix Moriceau: From a one-hectare plot of vines, this is the workhorse of the Complemen’terre lineup. Classic Muscadet; all about minerality and racy acidity.
Soil: Orthogneiss |
Rosé: A fresh, easy rosé made in tank from Gamay.
La Bouteille Rouge: Gamay fermented whole-cluster in underground concrete vats. Racked to neutral barrique for élevage. The perfect crunchy, mineral glou glou.
La Bouteille Rouge: Gamay fermented whole-cluster in underground concrete vats. Racked to neutral barrique for élevage. The perfect crunchy, mineral glou glou.