Luneau Papin

2020 Muscadet Sèvre et Maine Cru Goulaine AOC Excelsior

When we compare Excelsior to the rest of the outstanding line up from Luneau Papin, the first and most obvious distinction is how much sweeter smelling this wine is and how much more elementally Melon de Bourgogne it is, outfitted with intense citrus and the ripest honeycrisp apple notes along with a musk of red rose tea and dried apple chips and even some cinnamon, these latter elements owing to these first five years of development as this is the 2020 and its being enjoyed in fall of 2025. How fitting these aromas feel among the falling leaves and harvest pies of autumn. On the palate we're met with chewy apple and preserved lemon, a tight core of flavours just beginning to unfold, and — as Excelsior always is — the roundest of Luneau Papin's litany of already remarkably round wines, experts as they are in the secret sciences of long lees ageing. The wine leads deeper into a back palate and finish of crushed apples with a smokey, saline edge that winds its way through the entire experience. This wine is delicious, the kind of wine that will transform throughout an evening of enjoyment, but of course this is the wine that made them famous because it is so resolutely age-worthy, hence the library releases we are always sure to bring.

Mother rock of schist and micaschist, 100% Selection Massale vines from The Luneau’s most famous plot (les Noëlles in the village of La Chapelle-Heulin) planted in 1936! • The process of Muscadet commune crus dates back to the late 90’s when a handful of estates (including Luneau-Papin of course) agreed on the notion and boundaries of terroirs around Nantes. The first to succeed in being legalized by the INAO was Goulaine, in which this cuvée and Gula-Ana reside and age long enough to achieve the cru status. (As of 2023 there are 10). • Pneumatic press (adapted to each vintage); spontaneous fermentation; aged 12 months in traditional underground glass-lined vats on the lees and then 12 months in 1500L French oak tun without racking until bottled in summer 2023. • Serve at 12º with spider crab dressed in a creamy roe emulsion, smoked blue lobster with beurre blanc sauce, and (with age) coq au vin.
France
White
Biodynamic Wine
Vegan

Region:  Pays Nantais, Loire Valley

Appellation:  Muscadet Sèvre & Maine Cru Goulaine AOC

Varietal/Blend:  100% Melon de Bourgogne

ABV:  12.0%

Vineyard & Vine Age: Spring soil preparation has been performed in a traditional manner (earthing down and hoeing)
throughout the entire estate since 2009. We treat and take care of the vines with natural preparations
(no chemical products) and sow cover crops such as pulses and cereals at the end of summer,
with close attention to the needs of each crop. We stimulate soil life with one or two applications
of horn dung; (preparation 500) in spring and apply a horn silica (preparation 501) after bloom and
before harvest if necessary. Vines are short cut pruned (single guyot) during winter. Vine density is
6,500 plants per hectare. Careful sorting is carried out in the vineyard by grape harvesters.

Cellar: Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each
vintage. Spontaneous fermentation using only natural yeasts. Fermentation and maturation on
lees 12 months in underground concrete tank and glass lined vats + 12 months in wooden tun
(1500 L) without racking until bottling during summer time 2023.

CSPC:  865323

Winemakers Note:  Serve at 12°C.
Dressed spider crab served with a creamy roe emulsion. Smoked blue lobster with beurre blanc sauce.

What the Critics are saying:  The domaine’s first cru communal prototype is now recognised, since the 2018 vintage, as a Goulaine cru communal. Arguably the superior of the Luneau-Papin’s two cru communal cuvées, this comes from a single parcel of vines named La Plécisière in La Chapelle-Heulin, south of the Butte de la Roche and the Marais de Goulaine, illustrating the broad expanse of this cru. The soils are schist and micaschist, and the vinification was in subterranean cuve, with 24 months élevage. It has a really musky, slightly herby style on the nose, with threads of salted thyme and bitter pear skin. The palate is seductive, with a polished and sinewy integration, quite richly composed as per the vintage, carrying pear and peach fruit with a modest acidity. It feels broad and gripped, with a lightly polished edge to the fruit through to the finish, where there is a little flourish of phenolics. This should evolve well. (Update a year later: This has a simply wonderful nose, all smoked citrus fruits, mineral and fresh. The palate builds on this good beginning with considerable substance, breadth and poise, layers of crushed apple and pear, lightly dried fruits and minerals, as well as fresh acidity keeping it lively. This is delicious, impressive now, but it will be even better with a few more years bottle age.) The alcohol on the label is 12%. 93/100 (Chris Kissack, Winedoctor, February 2023 & 2024)

A logo for vino al vino with a bottle of wine in the center.
Luneau Papin
2020 Muscadet Sèvre et Maine Cru Goulaine AOC Excelsior

Region:  Pays Nantais, Loire Valley

Appellation:  Muscadet Sèvre & Maine Cru Goulaine AOC

France
White
Biodynamic Wine
Vegan
When we compare Excelsior to the rest of the outstanding line up from Luneau Papin, the first and most obvious distinction is how much sweeter smelling this wine is and how much more elementally Melon de Bourgogne it is, outfitted with intense citrus and the ripest honeycrisp apple notes along with a musk of red rose tea and dried apple chips and even some cinnamon, these latter elements owing to these first five years of development as this is the 2020 and its being enjoyed in fall of 2025. How fitting these aromas feel among the falling leaves and harvest pies of autumn. On the palate we're met with chewy apple and preserved lemon, a tight core of flavours just beginning to unfold, and — as Excelsior always is — the roundest of Luneau Papin's litany of already remarkably round wines, experts as they are in the secret sciences of long lees ageing. The wine leads deeper into a back palate and finish of crushed apples with a smokey, saline edge that winds its way through the entire experience. This wine is delicious, the kind of wine that will transform throughout an evening of enjoyment, but of course this is the wine that made them famous because it is so resolutely age-worthy, hence the library releases we are always sure to bring.

Mother rock of schist and micaschist, 100% Selection Massale vines from The Luneau’s most famous plot (les Noëlles in the village of La Chapelle-Heulin) planted in 1936! • The process of Muscadet commune crus dates back to the late 90’s when a handful of estates (including Luneau-Papin of course) agreed on the notion and boundaries of terroirs around Nantes. The first to succeed in being legalized by the INAO was Goulaine, in which this cuvée and Gula-Ana reside and age long enough to achieve the cru status. (As of 2023 there are 10). • Pneumatic press (adapted to each vintage); spontaneous fermentation; aged 12 months in traditional underground glass-lined vats on the lees and then 12 months in 1500L French oak tun without racking until bottled in summer 2023. • Serve at 12º with spider crab dressed in a creamy roe emulsion, smoked blue lobster with beurre blanc sauce, and (with age) coq au vin.

TECHNICAL INFO

Varietal/Blend:  100% Melon de Bourgogne

ABV:  12.0%

Vineyard:  Spring soil preparation has been performed in a traditional manner (earthing down and hoeing)
throughout the entire estate since 2009. We treat and take care of the vines with natural preparations
(no chemical products) and sow cover crops such as pulses and cereals at the end of summer,
with close attention to the needs of each crop. We stimulate soil life with one or two applications
of horn dung; (preparation 500) in spring and apply a horn silica (preparation 501) after bloom and
before harvest if necessary. Vines are short cut pruned (single guyot) during winter. Vine density is
6,500 plants per hectare. Careful sorting is carried out in the vineyard by grape harvesters.

Cellar: Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each
vintage. Spontaneous fermentation using only natural yeasts. Fermentation and maturation on
lees 12 months in underground concrete tank and glass lined vats + 12 months in wooden tun
(1500 L) without racking until bottling during summer time 2023.

CSPC:  865323

Winemakers Note: Serve at 12°C.
Dressed spider crab served with a creamy roe emulsion. Smoked blue lobster with beurre blanc sauce.

What the Critics are saying: The domaine’s first cru communal prototype is now recognised, since the 2018 vintage, as a Goulaine cru communal. Arguably the superior of the Luneau-Papin’s two cru communal cuvées, this comes from a single parcel of vines named La Plécisière in La Chapelle-Heulin, south of the Butte de la Roche and the Marais de Goulaine, illustrating the broad expanse of this cru. The soils are schist and micaschist, and the vinification was in subterranean cuve, with 24 months élevage. It has a really musky, slightly herby style on the nose, with threads of salted thyme and bitter pear skin. The palate is seductive, with a polished and sinewy integration, quite richly composed as per the vintage, carrying pear and peach fruit with a modest acidity. It feels broad and gripped, with a lightly polished edge to the fruit through to the finish, where there is a little flourish of phenolics. This should evolve well. (Update a year later: This has a simply wonderful nose, all smoked citrus fruits, mineral and fresh. The palate builds on this good beginning with considerable substance, breadth and poise, layers of crushed apple and pear, lightly dried fruits and minerals, as well as fresh acidity keeping it lively. This is delicious, impressive now, but it will be even better with a few more years bottle age.) The alcohol on the label is 12%. 93/100 (Chris Kissack, Winedoctor, February 2023 & 2024)

Giovanni Autuori
Calgary + Alberta South

T: 403-971-1898

E: giovanni@vinoalvino.ca

Joe Gurba
Edmonton + Alberta North

T: 780-203-5284

E: joeg@vinoalvino.ca

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TECHNICAL INFO

Country:  France

Region:  Pays Nantais, Loire Valley

Appellation:  Muscadet Sèvre & Maine Cru Goulaine AOC

Climate: 

Altitude: 

Soils: 

Varietal/Blend:  100% Melon de Bourgogne

Fermentation:  Spontaneous fermentation with native yeasts in old oak puncheons.

Ageing: 

Vineyard & Vine Age:  Bull Swamp and Manilla vineyards in Baw Baw Shire. The vines were planted in 1961 and and 1964 respectively.

ABV:  12.0%

Produced Cases:  50

CSPC:  865323

Calgary + Alberta South

Andrew Stewart

403-604-0408

andrew@vinoalvino.ca

Rajat Parr & Sashi Moorman in the vineyard

Introducing Sandhi Wines to Alberta

By Joe Gurba • January 7, 2024
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Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca