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94 points James Suckling: “A well-rounded, textured and attractive Muscadet showing aromas of dried lemons, wild herbs and some stones. Medium-bodied with fresh acidity. Mellow yet vivid, with a subtle texture on the palate and a flavorful, succulent finish. From biodynamically grown grapes. Drink now. (11/7/24)”

93 pointsLa Revue du Vin de France: “Always more restrained in its youth, the Clos des Bouquinardires translates the naturally firm expression of the Melon planted on gabbro into finesse and a delicate bitterness. (2025)”

Tasting Note:
This is a 100% melon de bourgogne from gabbro soils in Muscadet. Fennel, anise and citrus. but also flinty, stony and salty with crisp acidity and an impressive amount of body and finish. The combination of older vines, time on the lees and some concrete ageing gives this single-vineyard Muscadet a slight hint of Burgundy. Its a polished, mature Muscadet that reflects both the terroir and the winemaking.

• Variety:Melon de Bourgogne
• Size:6.0 ha (14.82 ac)
• Vine Age:Planted in the early 1990s
• Terroir:From a single vineyard in Gorges on altered gabbro and clay with quartz.
• Viticulture:Certified organic (2012) and biodynamic (2020)
• Vinification: Ambient yeast fermentation, aged for 18 months in underground tanks lined with glass tiles, no fining, no filtration, minimal SO2 addition only at bottling.

Winemaking
JeromeBretaudeau only uses natural yeasts, often utilizingextended maceration or co-macerates where more than one grape is involved. He avoids all additives and filtration, but the most creative inputcomes in the form of ageing vessels.Large and small casks, barrels, steel tanks, concrete eggs and terra cotta amphora are all utilized. Many wines spend time in more than one type and he is even trialing a solera ageing system.The resulting wines are complex and layered, with surprising depth and power.