I work with a few winemakers, and happen to pour a lot of wine for winemakers also and a question I get from none winey folk is ; “What do winemakers drink?”
I answer them with this wine. They always love this wine.
Jo Landron is making some serious Muscadet that is expressive of both the Loire Valley and Melon de Bourgogne the grape variety. He grows his fruit biodynamically, hand ploughs his vineyard, hand harvests all the fruit, gravity feed the winery, I mean it is low tec winemaking but soooo cool. He keeps yields for all his wine at 4 bunches per vine!!!! Which is insane!! His accountant must want to kill him. But Jo being Jo wants to make the best Muscadet in the world and honestly I think he surely is there.
This wine prioritises purity and savoury characters over fruity fluff. This wine has laser like clarity and direction. Acid drives it, but the lees work that Jo has done in the winery fleshes it out, broadens it and makes it complete. Green apples, lemon pith and sea water, with a lovely mouthfeel. In this day and age texture is the buzz word and focus in wine, and this wine has great texture. You can pop it down for up to a decade also.
Drink with oysters, sushi or fish and chips.