Michel Redde et Fils Barre à Mine Blanc Fume de Pouilly 2014…

In 2009, Loire boutique producer Michel Redde began a titanic and unique project in an old disused flint quarry called Les Champs des Froids in the Village of Tracy-sur-Loire. 


The site, which has a beautiful south west exposure, was cleared by the domaine, prepared and planted with 4 hectares of vines on the rocky flint soils. The vines were planted with the aid of a crowbar (barre à mine) and 2014, the first harvest, yielded an unexpectedly exceptional level of fruit quality.


Vines are grown on Kimmeridgian Marl and Cretaceous Flint soils, that yield on average 40 to 45 hl/hectare. Vinification takes place in large barrels and demi-muids with 16 to 18 months of aging. Bottling takes place after a light bentonite fining. The wine has an impressively low pH of 3.14 but also a low(ish) total acidity of 4.4 g/l, at a 13 Abv.


Tasting Note: Michel Redde et Fils Barre à Mine Blanc Fume de Pouilly 2014 – This is top drawer Sauvignon Blanc. It has an explosive nose of gooseberries, white pepper, tangerines, orange peel, passion fruit confit and apple purée. Beautifully exotic and seductive. The palate follows the nose exactly with turbo charged flavours of white flint, stone fruits, tangerines, passion fruit and green apples and a subtle saline bite on the finish. Such lovely mid palate fleshy fruit and vibrant, bristling acidity. You don’t get this sort of concentration and flavour complexity from average vineyards… only the best sites. 2014 was an excellent vintage in the Loire and this exotic, impressive expression of Sauvignon Blanc bears testament to the fact. (Wine Safari Score: 94+/100 Greg Sherwood MW)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s