CoolVines

Alphonse Mellot is a 19th generation winemaker, who, year in and year out, produces some of the most sought after wines of Sancerre. The La Moussiere bottling balances richness with pronounced minerality and bright acidity.

The Mellot vineyards consist of 36 hectares of Sauvignon Blanc and 9 hectares of Pinot Noir, all of which are cultivated according to the principles of Biodynamic agriculture. Few estates in France are run as meticulously. During the growing season, for example, vineyard workers analyze vineyards conditions in each plot twice a week. This rigorous cultivation along with minimum yields, harvesting at optimum ripeness, and impeccable winemaking results in wines of incredible character and authenticity.

Known principally for the production of red wine from the Pinot Noir grape until the 20th century, the Sancerre area was devastated by phylloxera in the late 19th century. The vineyards were replanted in Sauvignon Blanc. In 1936 Sancerre white was given AOC status; reds were classified in 1959. The area now produces white, red and rose wine.
The area is also noted for its goat cheese. The nearby village of Chavignol, which gave its name to the cheese – Crottin de Chavignol – is located on the territory of the commune.