This beauty goes through a slow, four month fermentation with no added yeasts. But it does go through malo (which I guess isn't all that common for Muscadet?). This is a lovely wine, but it is very different from all other Muscadets I have tried. One bottle smelled very much like bread, so I guessed (though Google didn't help me here - anyone know?) that this would see a long time on lees. However, the second bottle was pure citrus from the beginning and had no obvious leesy aromatics.
Both bottles were rich and fruity for what is Muscadet in all but its name. But there is a peacock's tail of acidity and minerals that firmly places this in Muscadet. It is both typical enough to be recognizable and atypical in being so fruity. Yet Miss World 2009's voluptuousness seems so natural that I can't believe she has silicon implants.
Tasted twice with delightfully inconsistent results. But this is prime stuff so I'm 2^43112609-1 points on this.
