Luneau Papin

2020 Gula Ana Muscadet Sèvre et Maine Cru Goulaine AOC

The Gula-Ana is a truly stunning wine from a remarkable slope, the Butte de la Roche, where pure peridotite pokes its head to the open air. It is a stand out wine of intense nuance, the 2020 showing a terrific development at the time of tasting (October 2025), dancing into a world of macerated citrus and fresh figs draped with a meadow of finely carved aromas like elderflower and wild grasses, here and there giving brief snapshots of cashew butter or maple or butterscotch. These beginnings of tertiary brilliance open more as the wine warms and breathes. The palate confirms the wine is still in its youth at 5 years of age but it is indeed beginning to open, giving more delightful minerality than the nose would have suggested, and these handsomely perfumed star anise notes that lay over a core of orange and orange pith and fresh bread. This is an easy wine to get lost in, just such an ... intelligent ? ... nose, so much class and character, so captivating and a delight to explore, full of ideas, the way this wine draws forth language and memory as you leave your nose in the glass. And the palate is so clean and harmonious, still tied up tightly enough to suggest great promise for the patient. Another five years should bring even more magic out of this already magical wine.

Peridotite mother rock (earth mantle) altered into a serpentinite mound, La Butte de la Roche, see Terre de Pierre for more details. • 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 Excelsior reside and age long enough to achieve the cru status. (As of 2023 there are 10!). It is a landscape characterized by a finely carved relief with mounts converging towards marshes that are variably covered in water or uncovered depending on the weather, the key vineyards being located on the top of the hillsides. • The plot is 100% selection massale vines planted in 1974. • Pneumatic press (strength and length of pressing adapted to each vintage); spontaneous fermentation; matured in oak barrels and in traditional underground glass-lined vats on the lees without racking for 21 months, bottled summer 2023. • Serve at 12º and recommended with crispy pike loaf, lobster and vegetables in a lobster broth, or casserole of Bresse chicken and blue lobster. *The Goulaine cru takes its name from the latin Gula-Ana meaning throat in latin and marsh in gaulish, hence the cuvée’s name, perched over the beginning of the marsh lands.
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: Pressing of whole grapes in a pneumatic press, the duration and intensity of which varies
depending on the vintage. Spontaneous alcoholic fermentation using native yeasts. Aging in barrels
and vats underground concrete + glass paste tiles for 21 months. Mass release before bottling in
summer 2023.

CSPC:  129578

Winemakers Note:  Serve at 12 ̊C. Crispy pike loaf, lobster and small vegetables, lobster shell jus.
Casserole of Bresse chicken and blue lobster.

What the Critics are saying:  Tasted blind. Certified AB organic and Demeter biodynamic. 50-year-old vines from a single vineyard on peridotite and serpentinite bedrock. Hand-picked. Made and aged on lees for 22 months in underground concrete tanks lined with glass tiles: Ripe oranges on the nose and then knee-bucklingly beautiful on the palate. So complex! Ripe papaya, liquorice-scented tangerines, quinces poached with star anise, fennel bulb, caraway seeds, roasted nigella. I could go on. The kaleidoscopic matrix of this wine is astounding. Thrilling density. Reverberating with energy and tension and tiny humming, strumming, fizzing pixels of flavour that seem to be soaring off the roof of my mouth with their own otherworldly orchestra. This is outstanding. 18/20 (Tamlyn Currin, JancisRobinson.com)

The domaine’s second Goulaine cru communal wine comes from vines high up on the Butte de la Roche, overlooking the gateway into the marshes below (gula is Latin for throat, ana for marsh). The wine was matured partly in subterranean cuve and partly in 600-litre barrels for 20 months. It was bottled during the summer of 2022. It has classic cru aromatics, being freshly perfumed with elderflower, face cream and powdered chalk. There follows similar charm on the palate, understated at first, balanced and cohesive through the middle, all in all a really convincing style. It has supple poise and fine integration, a modest sense of energy, a little phenolic extract, and a slow fade in the finish. A good result here, in a warm vintage. Alcohol is 12%. 92/100 (Chris Kissack, Winedoctor, February 2023)

Muscadet Sèvre et Maine - Goulaine - Gula Ana, 2020.
This is one of the most esteemed from the Muscadet vineyard, and this vintage is no exception to its reputation. Be careful, the beast is powerful and chomping at the bit. Equipped with an impressive structure, the wine is nevertheless expertly mastered (as evidenced by its frank and precise aromas) and promises to work wonders after a few years in the cellar. It will indeed be able to display all its elegance. Stéphane Davet, Ophélie Neiman & Laure Gasparotto pour Le Monde des vins, Février 2023

In more solar tones, two 2020s are to be discovered: Gula-Ana, with a beautiful build, stimulating bitters with notes of ripe white fruits; and Excelsior, with a still invigorating depth more important which promises him a serene future of more than fifteen years.
R.V.F Guide Vert 2023 by Alexis Goujard

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

Region:  Pays Nantais, Loire Valley

Appellation:  Muscadet Sèvre & Maine Cru Goulaine AOC

France
White
Biodynamic Wine
Vegan
The Gula-Ana is a truly stunning wine from a remarkable slope, the Butte de la Roche, where pure peridotite pokes its head to the open air. It is a stand out wine of intense nuance, the 2020 showing a terrific development at the time of tasting (October 2025), dancing into a world of macerated citrus and fresh figs draped with a meadow of finely carved aromas like elderflower and wild grasses, here and there giving brief snapshots of cashew butter or maple or butterscotch. These beginnings of tertiary brilliance open more as the wine warms and breathes. The palate confirms the wine is still in its youth at 5 years of age but it is indeed beginning to open, giving more delightful minerality than the nose would have suggested, and these handsomely perfumed star anise notes that lay over a core of orange and orange pith and fresh bread. This is an easy wine to get lost in, just such an ... intelligent ? ... nose, so much class and character, so captivating and a delight to explore, full of ideas, the way this wine draws forth language and memory as you leave your nose in the glass. And the palate is so clean and harmonious, still tied up tightly enough to suggest great promise for the patient. Another five years should bring even more magic out of this already magical wine.

Peridotite mother rock (earth mantle) altered into a serpentinite mound, La Butte de la Roche, see Terre de Pierre for more details. • 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 Excelsior reside and age long enough to achieve the cru status. (As of 2023 there are 10!). It is a landscape characterized by a finely carved relief with mounts converging towards marshes that are variably covered in water or uncovered depending on the weather, the key vineyards being located on the top of the hillsides. • The plot is 100% selection massale vines planted in 1974. • Pneumatic press (strength and length of pressing adapted to each vintage); spontaneous fermentation; matured in oak barrels and in traditional underground glass-lined vats on the lees without racking for 21 months, bottled summer 2023. • Serve at 12º and recommended with crispy pike loaf, lobster and vegetables in a lobster broth, or casserole of Bresse chicken and blue lobster. *The Goulaine cru takes its name from the latin Gula-Ana meaning throat in latin and marsh in gaulish, hence the cuvée’s name, perched over the beginning of the marsh lands.

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: Pressing of whole grapes in a pneumatic press, the duration and intensity of which varies
depending on the vintage. Spontaneous alcoholic fermentation using native yeasts. Aging in barrels
and vats underground concrete + glass paste tiles for 21 months. Mass release before bottling in
summer 2023.

CSPC:  129578

Winemakers Note: Serve at 12 ̊C. Crispy pike loaf, lobster and small vegetables, lobster shell jus.
Casserole of Bresse chicken and blue lobster.

What the Critics are saying: Tasted blind. Certified AB organic and Demeter biodynamic. 50-year-old vines from a single vineyard on peridotite and serpentinite bedrock. Hand-picked. Made and aged on lees for 22 months in underground concrete tanks lined with glass tiles: Ripe oranges on the nose and then knee-bucklingly beautiful on the palate. So complex! Ripe papaya, liquorice-scented tangerines, quinces poached with star anise, fennel bulb, caraway seeds, roasted nigella. I could go on. The kaleidoscopic matrix of this wine is astounding. Thrilling density. Reverberating with energy and tension and tiny humming, strumming, fizzing pixels of flavour that seem to be soaring off the roof of my mouth with their own otherworldly orchestra. This is outstanding. 18/20 (Tamlyn Currin, JancisRobinson.com)

The domaine’s second Goulaine cru communal wine comes from vines high up on the Butte de la Roche, overlooking the gateway into the marshes below (gula is Latin for throat, ana for marsh). The wine was matured partly in subterranean cuve and partly in 600-litre barrels for 20 months. It was bottled during the summer of 2022. It has classic cru aromatics, being freshly perfumed with elderflower, face cream and powdered chalk. There follows similar charm on the palate, understated at first, balanced and cohesive through the middle, all in all a really convincing style. It has supple poise and fine integration, a modest sense of energy, a little phenolic extract, and a slow fade in the finish. A good result here, in a warm vintage. Alcohol is 12%. 92/100 (Chris Kissack, Winedoctor, February 2023)

Muscadet Sèvre et Maine - Goulaine - Gula Ana, 2020.
This is one of the most esteemed from the Muscadet vineyard, and this vintage is no exception to its reputation. Be careful, the beast is powerful and chomping at the bit. Equipped with an impressive structure, the wine is nevertheless expertly mastered (as evidenced by its frank and precise aromas) and promises to work wonders after a few years in the cellar. It will indeed be able to display all its elegance. Stéphane Davet, Ophélie Neiman & Laure Gasparotto pour Le Monde des vins, Février 2023

In more solar tones, two 2020s are to be discovered: Gula-Ana, with a beautiful build, stimulating bitters with notes of ripe white fruits; and Excelsior, with a still invigorating depth more important which promises him a serene future of more than fifteen years.
R.V.F Guide Vert 2023 by Alexis Goujard

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

New Title

New Title

New Paragraph

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:  129578

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
Discover the unique wines of Sandhi, that embrace the elegance and sophistication that makes Chardonnay and Pinot Noirs of California stand out from the rest!
Show More
Edmonton + Alberta North

Joe Gurba

780-203-5284

joe@vinoalvino.ca

Saskatoon + Saskatchewan South

Kerrie Gavin

306-290-0277

kerrie@vinoalvino.ca