MICHEL REDDE & FILS
Loire / Pouilly Fumé
In the vast ocean of tropical, simple, gooseberry-heavy Sauvignon Blanc out there, we forget that Pouilly-Fumé is the grape’s motherland, where its assertive aromas and fruity, herbaceous nature is balanced by profound minerality. The unique allure of Pouilly-Fumé emanates from its special terroir flint & limestone soils, which imparts a delicate smoky (fumé) character to the wines. In the hands of a benchmark domaine like that of Michel Redde, Sauvignon Blanc achieves levels of nobility that are simply not seen anywhere else in the world.
The REDDE family has been making wine in the Loire Valley for generations, and now it's being carried on by the talented grandsons Sebastien and Romain. Michel REDDE, born in 1930, took over the family estate, "La Moynerie," and worked with his wife Simone to expand the property in the 1950s. They built a tasting cellar in 1966 to promote their Pouilly Fumé and Pouilly-sur-Loire wines. Michel's son Thierry joined the family business in 1977 and they built a new winery, which was later expanded in 2001.
Today, the La Moynerie estate covers 40 hectares and is working towards "Ecocert" organic certification and practicing biodynamic farming. They use controlled organic inputs, plant green manure crops, and have low yields to produce their wines with minimal intervention and a focus on expressing the natural characteristics of their terroir. Starting with the 2020 vintage, they're using indigenous yeasts selected from their own vineyard for vinification. Michel Redde is known for his commitment to quality and is widely respected as one of the top producers in the Pouilly/ Sancerre region.
Owner
Region
Terroirs
Farming
Harvest
Size
Grapes Grown
Website
Vineland Rep.
Sébastien et Romain Redde
Loire Valley
Pouilly Fumé
Organic
Manual
40 hectares
Sauvignon Blanc, Chasselas
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Michel Redde & Fils Gustave Daudin
Appellation: Pouilly-sur-Loire
Grape Variety: 100% Chasselas
Soil type: Red albian flint (Saint-Andelain)
Age of the Vines: 20 years old
Yield: 20-25 hl / ha
Harvest: manual using 10-12kg crates
Winemaking: Vinified and matured in 600L barrels for 10 to 12 months on fine lees. Alcoholic fermentation between 18 and 20 °C
Storage: 10 to 15 years.
Notes: Very beautiful, well-structured, pulpy flesh full of flavors and a crunchy white fruit. It is part of the original and distinctive whites of the Loire region. It is recommended to decant it to bring out its mineral and spicy purity of “gunflint“
90
2019
RVF
90
2020
RVF
Michel Redde & Fils Petit F…
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: Kimmeridgian marls with small oysters (Pouilly-sur-Loire), Albian Flint (Saint-Andelain), Portlandian limestone (Tracy-sur-Loire), Oxfordian limestone (St Martin-sur-Nohain).
Age of the vines: 10-15 years old
Yield: 50-55 hl/ha
Harvest: Manual harvest using 10-12kg crates and mechanic.
Winemaking: matured in stainless steel tanks 6 months on fine lees. Alcoholic fermentation between 16 and 18°c, in order to preserve its primary aromas as well as the freshness of the vintage.
Notes: It is a hit with its exotic notes and crisp fruit, with pleasant "mature vegetable" flavors.
Michel Redde & Fils La Moynerie
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: Kimmeridgian marls with small oysters (Pouilly-sur-Loire ), Albians Flints (Saint-Andelain), Portlandians limestone (Tracy-sur-Loire), Oxfordians limestone (Saint-Martin-sur-Nohain)
Age of the vines: 20 - 25 years old
Yield: 45-50 hl/ha
Harvest: manual using 10-12kg crates
Winemaking: Vinified and matured in stainless steel vats, tuns and half tuns for 10 to 12 months on fine lees.
Alcoholic fermentation between 18 and 20 °C.
Aging potential:10 to 15 years
Notes: La Moynerie expresses all the density and aromatic, mineral and saline purity of each terroir. The very particular typicity of this cuvée goes perfectly with fish in sauce and white meats.
90
2017
RVF
92
2019
WE
Michel Redde & Fils 'Les Champs des Billons'
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: portlandians limestone (Jurassic period) also called “Caillottes”, located in the village of Tracy-sur-Loire
Age of the vines: 30 years old
Yield: 40-45 hl/ha
Harvest: manual using 10-12kg crates
Winemaking: vinified and matured in tuns and half tuns for 10 to 12 months on fine lees. Alcoholic fermentation between 18 and 20 °C.
Aging potential: 10 to 15 years
Notes: It is advisable to decant it to bring out its pure, chalky and salty minerality. The most intense cuvée from the estate's single vineyard site, both in terms of its fullness in the mouth and the sensation of saltiness it leaves behind. A beautiful, expressive white that is suitable for the table and for aging.
92
2017
RVF
92
2019
RVF
Michel Redde & Fils 'Les Bois de Saint-Andelain'
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: portlandians limestone (Jurassic period) also called “Caillottes”, located in the village of Tracy-sur-Loire
Age of the vines: 30 years old
Yield: 40-45 hl/ha
Harvest: manual using 10-12kg crates
Winemaking: vinified and matured in tuns and half tuns for 10 to 12 months on fine lees. Alcoholic fermentation between 18 and 20 °C.
Aging potential:10 to 15 years
Notes: This expression of Albian flint shows anise-like nuances and a finish that is both soft and precise. It is characterized by a smoky note and a pronounced structure in the mouth. A beautiful white wine to serve at the table.
Background: In the early 1970s, Michel Redde bought a 20-hectare wooded parcel in the Pouilly Fumé appellation area in Saint-Andelain. In order to make it suitable for vine cultivation, the land needed to be cleared and the soil worked. The INAO granted approval for the parcel to be classified as part of the Pouilly Fumé appellation, provided that the Winegrowers' Union authorized it. This was never obtained due to opposition from colleagues (jealousy), but Thierry Redde, Michel's son, was able to plant the parcel in 1982 and it was approved as Pouilly Fumé in 1985. Today, this terroir is recognized as one of the greatest of the appellation.
90
2020
RVF
91
2019
RVF
Michel Redde & Fils 'Barre à mine'
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: Former Flints Quarry, Kaolinite clay, situated in the village of Tracy-sur-Loire.
Planting Density: 10 000 vines / ha
Yield: 35-40 hl/ha
Harvest: manual using 10-12kg crates
Winemaking: Vinified and matured in tuns and half tuns for 14 to 16 months on fine lees. Alcoholic fermentation between 18 and 20°c.
Aging potential: 15 to 20 years.
Notes: From a parcel rich in flint, "Barre à Mine" is intense and deep, with beautiful mineral bitterness. It will become more mineral over time. Suitable for refined, iodine-rich cuisine. Decant to bring out its pure, spicy, persistent and salty minerality
Background: In 2009, the REDDE family underwent a unique and monumental task of clearing and planting a parcel of land in an old flint quarry called "Les Champs des Froids." They used a specialized company to explode large flint blocks and employed an unusual planting technique using a "barre à mine" instead of a pick. Currently, 4.5 hectares are planted with a density of 10,000 vines per hectare in mass selection. This new and exceptional terroir was named "BARRE A MINE" after the monumental work involved in its development.
92
2018
RVF
91
2020
RVF
Michel Redde & Fils Majorum
Appellation: Pouilly Fumé
Grape Variety: 100% Sauvignon
Soil: Kimmeridgian marls with small oysters (Pouilly-sur-Loire), Albians Flints (Saint-Andelain)
Age of the vines: 40 years old
Yield: 45-40 hl/ha
Harvest: manual using 10-12kg crates
Winemaking: Only made for the Great Vintages. Vinified and matured in tuns, half-tuns for 10 to 12 months on fine lees then 4 to 6 months in stainless steel vats Alcoholic fermentation between 18 and 20°c.
Aging potential: 15 to 20 years.
Notes: The freshness imparted by the year is always present, this sauvignon also finds a concentration that gives it a long, velvety structure. Serve in a decanter to bring out its purity and minerality as a "gunflint" Majorum can be served with fried foie gras, grilled lobster, fish in butter or in a finely prepared sauce.
93
2013
RVF
93
2020
WA
