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Excelsior

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A.O.P Muscadet Sèvre & Maine Goulaine
La Plécisière - Les Noëlles

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GRAPE VARIETY
100% Melon B

PLOT PROFILE

Village of La Chapelle-Heulin. Vines planted in 1936.
Mass selection (no clones). Mother rock of schist and micaschist in «La Plécisière».

CRU COMMUNAL
GOULAINE

The communal crus initiative dates back to the late 1990s in the Muscadet area.
A handful of estates, including Luneau-Papin, agreed on a definition of the cru’s terroir and its richness and diversity around Nantes. The process of seeking recognition of the cru was launched. Long called Schistes de Goulaine, our cru today goes by the name Goulaine, in reference to the Goulaine river which flows into the Loire and common denominator of an area now officially identified by the national appellations body INAO. The Goulaine landscape is characterized by a finely carved relief, with mounds converging towards the marshes. Located on the top of the hillsides, the vine plots offer an unobstructed view of the Goulaine marsh, which changes with each season, depending on whether it is covered with water or exposed. In this open panorama, the gaze is drawn to the remarkable elements of the surroundings offering a unique sense of wideness.

VINEYARD CARE
THROUGH THE
SEASONS

Spring soil preparation has been performed in a traditional manner (earthing down and hoeing) throughout the entire estate since 2009. We treat and take care of the vines with natural preparations (no chemical products) and sow cover crops such as pulses and cereals at the end of summer, with close attention to the needs of each crop. We stimulate soil life with one or two applications of horn dung; (preparation 500) in spring and apply a horn silica (preparation 501) after bloom and before harvest if necessary. Vines are short cut pruned (single guyot) during winter. Vine density is 6,500 plants per hectare. Careful sorting is carried out in the vineyard by grape harvesters.

WINEMAKING
TECHNIQUES

Grapes are pressed in a pneumatic press, strength and length of pressing is adapted to each vintage. Spontaneous fermentation using only natural yeasts. Fermentation and maturation on lees in underground glass lined vats for twenty months, without racking until bottling.

TASTING

Serve at 12°C.
Dressed spider crab served with a creamy roe emulsion. Smoked blue lobster with beurre blanc sauce.

Excelsior instantly impresses, evolving with density, but always with an elegant aromatic restraint. Very good food whites.
Revue des Vins de France Magazine June 2016

Excelsior 2015 subdues the solar character of the vintage to ideal effect and continues to show fresh vinosity.
Guide Vert’ Revue des Vins de France 2019

Muscadet with extended lees ageing. A move to recognise communes with specific soil types, aligned with wines that stay on their lees for a minimum of 17 months, has revived this Loire domaine Luneau Papin, Excelsior, Muscadet Sèvre-et-Maine Goulaine 2007.
Decanter average score: 99/100pts Individual judges. Top score of the 75 wines reviewed DECANTER JUNE 2017

PACKAGING

750ml and 1500 ml Sommelière Loire bottle
6 or 12 bottle cases

CERTIFICATION

ECOCERT organic agriculture certification
Biodynamic certification in progress

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MUSCADET SÈVRE & MAINE – GOULAINE – GROS PLANT DU PAYS NANTAIS
contact@domaineluneaupapin.com
Phone: +33(0)2 40 06 45 27
3, La Grange – 44 430 Le Landreau – FRANCE

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