tuscany herbicide label Domaine Masson-Blondelet, Villa Paulus 2023

tuscany herbicide label Domaine Masson-Blondelet, Villa Paulus 2023Overview of the Wine Michelle and Jean Michel Masson created DOMAINE MASSON BLONDELET in 1975. In 1980, in the heart of the village of Pouilly, they built a buried cellar on 3 levels to work by gravity. In 2000, their two children Mlanie and Pierre Franois joined them. They are the seventh generation of winemakers of the estate. Our 21 hectares of vines of SAUVIGNON BLANC and Pinot Noir are planted on slopes on the best terroirs of the AOC. They are

Overview of the Wine
Michelle and Jean-Michel Masson created DOMAINE MASSON-BLONDELET in 1975. In 1980, in the heart of the village of Pouilly, they built a buried cellar on 3 levels to work by gravity. In 2000, their two children Mélanie and Pierre-François joined them. They are the seventh generation of winemakers of the estate. Our 21 hectares of vines of SAUVIGNON BLANC and Pinot Noir are planted on slopes on the best terroirs of the AOC. They are oriented South/South-East and can benefit of a micro-climate created by the Loire River. At this place, the river is classified as natural reserve.

We don’t use CHEMICAL FERTILISERS since more than 40 years and we don’t use any HERBICIDE NOR INSECTICIDE since 2002! The loughing of our soils is crucial. Our soils are regularly tilled, in this way, we promote the expression of each of our 3 terroirs of Pouilly-Fume for more than three decades.

MASSON-BLONDELET is famous today for our constant research of quality and of the purest expression of Sauvignon Blanc on this unique and preserved Loire Valley terroir.

Winemaker
Pierre-François Masson

Grape / Blend
Sauvignon Blanc

Origin
Loire, France

Winemaker's Tasting Notes
Served chilled at 12°C. It is ideal alone as an aperitif. It is the perfect
match with starters, fish, poultry, white meat and cheese (goat and sheep’s cheese, Comté). Harvested on Kimmeridgean marls (mix of white clay and fossilised shells) this wine can be paired with fish when it is young and then with poultry and white meats after several years. Smoother and longer than “Les Angelots”, “Villa Paulus” will be excellent with a pike served with white butter sauce, a risotto with porcini mushrooms, scallops cooked in Pouilly-Fumé sauce or a turbot served with lemon and girollre mushrooms. Aged around 5-6 years, it perfectly matches poultry with morel mushrooms or scrambled eggs with truffles.

93 Points - Wine Enthusiast (2022 Vintage)
Lemon-gold in hue, rich aromas of white peach are wrapped in a jacket of quince, bosc pear, dried apricot and honeyed orange zest. Round and partially creamy in texture, the wine has a linear quality that combines precision with playful depth that lingers informally on the finish.

Product size: 750ml