Joseph Mellot Pouilly-Fume Le Troncsec

Deeply rooted in the heart of Sancerre, the history of Joseph Mellot spans 500 years and several generations of the Mellot family. Founded by Pierre Etienne Mellot in 1513, the family-run estate is today one of Sancerre’s largest and undoubtedly most prestigious.

In 1984, the current generation, under the stewardship of Alexandre Mellot, took over the estate. Alexandre Mellot was one of the region’s pioneers who believed in the huge potential of the Loire’s Central Vineyard wines. He invested in the expansion of vineyards, modernisation of the winery and in developing exports. In 1987, he was joined by his wife, Catherine Corbeau-Mellot, who then looked after sales and marketing. Following Alexandre’s tragic death in 2005 Catherine took the reins of the family business.

In Sancerre the name ‘Joseph Mellot’ extends beyond just the wine estate and as a family they were arguably visionary in the development of wine tourism in the Loire. In 1882, the family founded the Auberge Mellot in Sancerre. Since its very beginning it has always been run by the women of the family and is today looked after by Alexandre’s sister. Famous guests have included Claude Monet.

Catherine and her team strongly believe in terroir. Holding over 100ha of land spanning all the appellations of the Central Loire, they are committed to bringing out the extraordinary potential and the individual nuances of Sauvignon Blanc and Pinot Noir from the different locations.

Their portfolio of vineyards covers seven appellations and includes 8 vineyards in Sancerre covering 57 ha, 25 ha in Pouilly-Fumé, 18.5ha in Quincy with a further 4 ha in Menetou-Salon and 12ha in Reuilly, 1.5ha Coteaux du Giennois and 7.5ha in Châteaumeillant. The remainder of their needs comes from partner growers.

Sauvignon Blanc,

Le Troncsec is a single vineyard of 9.5 hectares, located in the commune of Saint Laurent l'Abbaye. The vines are planted on soils primarily composed of Kimmeridgian limestone marl. This is typified by a stoney surface and clay deeper down. All vineyard processes are carried out in an environmental manner, adapted for each terroir.

Following on from cold static settling, the fermentation takes place at low temperatures in temperature controlled stainless steel tanks.

This single vineyard Pouilly Fumé shows delicate mineral notes balanced with flavours of mango and citrus.

A marvellous match for shellfish and fish such as sole, salmon or trout, lobster or with green salads.