We are very happy to annonce that our Pouilly Fumé ‘Clos du Château Paladi’ 2018 has received the Gold Medal at the Concours Mondial du Sauvignon 2020, out of the 1110 wines tasted for the event.
Category: News
IWSC 2019 Awards
2019 Contest
Sancerre Blanc ‘Thauvenay’ 2018
89 Points : «Attractive nose comprising with white stone fruits and apples. Balanced palate, a leesy hint, good concentration and a lemony tang on the mineral finish.»
Pouilly Fumé 2018
87 Points : «The nose doesn’t give much away. Hints of struck match, citrus blossom and cooked apple. Good density in the mouth with some mineral textural nuances, fairly straight forward, medium finish. »
Pouilly Fumé ‘Villa Paulus’ 2018
86 Points : « Some flinty aromas, box hedge and snow peas. Unripe mango and apple flavours, the flintiness comes through as a low key mineral element, good zesty citrus notes. Ripe style, good length on finish.»
Pouilly Fumé ‘Clos du Château Paladi’ 2017
86 Points : «Yellow stone fruit aromas, roasted lemons, a little honeyed development also. Showing a level of nice compact fruit, clean acidity and fairly long, a modern style and very tasty.»
Masson-Blondelet’s wines in Wine Enthusiast
12 January 2018.
Pouilly Fumé ‘Clos du Château Paladi’ 2015
93 Points, Editors’ Choice : « This wine comes from a small walled vineyard next to a townhouse with little towers, called locally in jest Château Paladi. Ripe with apple and lime fruits, the wine is crisply textured and balanced, with a flinty character. It is ready to drink. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2015-clos-du-chateau-paladi-pouilly-fume
Pouilly Fumé ‘Les Angelots’ 2017
92 Points, Editors’ Choice : « Based in Pouilly-sur-Loire, this producer has crafted a full, rich wine. With its touch of toastiness and a smoky edge, the wine is full of ripe citrus fruit that is cut with zesty acidity. Drink from 2019. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-les-angelots-pouilly-fume
Sancerre Blanc ‘Thauvenay’ 2017
90 Points : «A rounded wine, this offers a good balance between acidity and ripe white fruits. A nervy edge adds a youthful texture that gives shape to the wine. Drink now. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-thauvenay-sancerre/
Pouilly Fumé ‘Villa Paulus’ 2017
89 Points : « Named after the Roman villa that once existed in Pouilly-sur-Loire (and which gave its name to Pouilly), this wine comes from old vines giving concentrated citrus and green-fruit flavors. Bright, crisp and tangy, the wine could do with some aging. Drink from 2019. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-villa-paulus-pouilly-fume/
Sancerre Rosé ‘Thauvenay’ 2017
88 Points : « With just a touch of minerality, this crisp wine is also full of delicious red fruits. The acidity and brightness of the wine are well balanced, leaving great freshness at the end. Drink now. »
https://www.winemag.com/buying-guide/domaine-masson-blondelet-2017-thauvenay-rose-sancerre
Last day of harvest with our 70 y/o vines
Last day of harvest for Masson-Blondelet, finishing with the 70 years old vines. A once in a year experience…
Here is Marie’s reaction, our intern for 6 months and extra help grape picker
“Harvesting is a special work. It can be very enjoyable if you have the chance, like I had, to work with nice and friendly people and if the weather also gives in, not too cold and especially not too hot. It’s a very physical task and we get warm easily even if we work early in the morning. Today, for the last day, 9 degrees under a bright sun it was just perfect.
But it’s true you have to be in good shape because your arms and legs never stop. And if you are fortunate enough to get a good partner, neither your mouth. Of course, meanwhile, you should be able to remain careful and fast.
We work outside, in the heart of a superb natural landscape, and we handle a product that I, personnally, find beautiful : grapes ! How satisfaying to see a beautiful bunch of Sauvignon Blanc with tight golden grapes that will become one day a great 2018 Pouilly-Fumé. As far as I’m concerned, it was just the perfect experience !”
You can click on the photos to get it full screen. You will see Mélanie Masson (in red) and some of our permanent employees, grape pickers for the time of the harvest : Thierry, Aymeric and Jean-François but also Jenny, Audrey and Marie (pink cardigan and long hair). This day, Pierre and Jean-Michel were working in the cellar and Michelle, like often, was cooking lunch for all her family…
Villa Paulus awarded in 2019 Hachette Wine Guide
The 2019 version of the famous Hachette Wine Guide shows that our 2016 Villa Paulus is awarded a star !
Here is the original article :
Tasting in our cellar !
Here are some photos of our latest group tasting (on reservation), done by Marie, our 6 month-intern, with Belgian guests.
Did you try eating in a castle ?
Dinner in a Castle ? Yes, of course !
In the Casa Loma Castle, the Blueblood Steakhouse open its doors every evening for dinner.
You will dine in manor-like designed rooms, elegant and chic. Surely you will notice the presence of some anachronistic artwork, like Dali or Warhol, which make a very interesting contrast. Far from being repetitive, each of the rooms has a different ambience.
You will certainly find something to your taste in their extensive cocktail list as well as in their impressive wine collection in which figures our Masson-Blondelet Pouilly-Fumé Villa Paulus. As Nick Di Donato said, they took their time in order “to create one of the most spectacular wine lists in the city.”2
S
uch diversity permits to find the perfect pair to go with the menus, always presenting high quality ingredients. In their selection of meat, you will find classics and pieces from around the world, like their Wagyu beef from the United States, Australia or Japan. The menu also have its share of fish and seafood : beet-cured salmon, tuna tartare, oysters and king crab.
The atmosphere, the serving, the refined plates, everything is here to make you feel precious !
You can see here from left to right, the chef de grille Eddie Chung, the corporate executive chef & vice president operations Michael Ewing, and the chef de cuisine Meagan Andrews. The team also counts Natalie Pope, sommelier and wine director and Oliver Stern, bar manager and famous mixologist.
“When people come here they can appreciate the artwork, the history of Casa Loma and of course, the culinary experience”2 — Nick Di Donato
Sources (Text and photos) : 1 http://www.bluebloodsteakhouse.com/; 2 https://dolcemag.com/general-interest/restaurant/blueblood-toronto-classic-steakhouse/25725 ; https://torontolife.com/food/restaurants/whats-menu-blueblood-humongous-new-steakhouse-casa-loma/ ; http://www.dinemagazine.ca/2018/02/dine-now-blueblood-steakhouse/#more-20864
Information :
BlueBlood Steakhouse : Casa Loma – 1 Austin Terrace, Toronto ON M5R 1X8
Sunday – Wednesday 5pm – 12midnight (kitchen closes at 11pm)
Thursday – Saturday 5pm – 1am (kitchen closes at 11pm) Telephone: +1.416.353.4647
The Elephant, you can’t ignore it !
Today let’s discover a prestigious British restaurant : The Elephant.
Owning a Michelin Star since 2004, it also displays 3 AA rosettes since 2005 and in 2009, it gained a place in the top 100 UK Restaurant.1
The restaurant offers a bright and modern environment and high quality cooking, “beautifully presented dishes with no unnecessary elaboration”. 2 As the Chef “aims to source all their ingredients locally and sustainably”3, their main provider is a 69-acre farm in Brixham. The top-notch plates, presented in a simple but very attractive setting, are either à la carte or in set menus but they can change according to the seasonality of the products. Their wine list in which you will find our Pouilly-Fumé Villa Paulus 2015, also reflects their position as they “try to keep it short so that the wines offered are all of the highest quality”.3
The owner of this award-winning place is the Chef Simon Hulstone, himself used to competition since his young age. Among some of his other accolades, he won the Roux Scholarship in 2003 and the Craft Guild of Chefs’ Chef of the Year in 2008 and 2010. He also represented Great Britain during the final of the famous worldwide competition The Bocuse d’Or in 2009 and 2011.
Once in a while, you will have the opportunity to try another chefs cooking in the guest chefs events. The chef Simon Ulph was the first one to take over the experience in November. In March and April followed the Michelin-starred chefs Daniel Clifford and Tom Kerridge, which dinner was sold out in ten minutes only. The next one will be Glynn Purnell on the 10th of June. Look out on their website who will be next !
Sources (Text and photos) : 1 https://www.nationalrestaurantawards.co.uk/the-list/ ; 2 https://www.viamichelin.co.uk/web/Restaurant/Torquay-TQ1_2BH-The_Elephant-33eufo5 ; 3 http://www.elephantrestaurant.co.uk ;
Information :
The Elephant Restaurant : 3 & 4 Beacon Terrace, Torquay, Devon TQ1 2BH
Reservation. Open Tuesday – Saturday : 12.00 – 2.00pm and 6.30pm – 9.00pm
Telephone: 01803 200 044
In the Baleares ? Do not miss Zaranda !
It’s in Majorca that you will find the restaurant Zaranda, “where everything is designed for the delight of the senses.”1
Awarded 2 stars by Michelin red guide since 2016, this exceptional place is also part of The List 2018 with a grade reaching 93.25.
You can either decide to be inside enjoying an elegant and luxurious surrounding or to get some fresh air in their romantic garden. In this warm and elegant environment you will be offered creative and technical plates, and drinks from an amazing wine list in which you will find our Masson-Blondelet 2016 White Sancerre Thauvenay.
The menus reflect Fernando P. Arellano’s personality as he wants them to be “inspired by his experiences, his surroundings, his travels and his roots.” 1 Indeed, his work in famous restaurants in 5 different countries in Europe gave him the potential to reach the top level.
Fernando P. Arellano, Zaranda’s Chef
You will have the opportunity to taste a contemporary cooking with “cutting-edge technical concept” 1, offering gorgeous dishes with a significant Majorcan influence : Caviar, horseradish and pickled pearls, Paprika spiced octopus and potato veloute, Parmentier of Morels…
Sources (Text and photos) : 1 http://zaranda.es ; https://guia.michelin.es/3x0t4cti/zaranda-es-capdella
Information :
Restaurante Zaranda : Carretera Es Capdellá-Galilea, km 1.7, 07196 Es Capdellá, Calvía, Illes Balears
Tuesday-Saturday from 19:30 to 22:00
Booking Telephone: +34 971 138 627
Truffle and Pouilly-Fume : what could be better?
What would you think about a half lobster from Britain and its raviole of foie gras with black truffle served with a Pouilly-Fume Les Pierres de Pierre or Les Angelots?
It is in the heart of the old historical Paris, in the Quartier Latin that La Truffière is located. Both a Wine shop and a gastronomic restaurant** awarded by 3 toques Gault&Millau, this establishment is actually the rendez-vous of gourmets. And as you can guess, its signature is the truffle. Black or white, it emphasizes every dish served in the restaurant, for the greatest delight of amateurs.
Christian Sainsard, became the owner of the establishment in 1984 et since, tries hard to transmit his passion for wine and food service. And since February 2016, a new Chef Christophe Poard joined the team. He elaborated an “artist’s cuisine”1 caracterised by its “originality, the pleasure of taste and the respect of its products”1, products of terroirs carrefully selected following the seasons. This one learned with the greastest Chefs such as Le Clos Longchamp ** (Jean-Marie Meulien), Le Jamin*** (Joel Robuchon) or even Le Grand Vefour*** (Guy Martin).
Then, all the team welcomes you in a “spirit of sharing and conviviality”1 in the different lounges that can be made private for a day : a lounge with exposed beams in the ground floor or a voulted cellar from the XVIIth century? The choice is yours.
« Fine preparations, pure and harmonious flavours : what could be better ? », Guide Michelin 2016
Concerning the wine, the list has been awarded several times as it is remarkable and count no less than 4700 French and Global references2, including today our Pouilly-Fume Les Pierres de Pierre et Les Angelots, harvested on flint and har limestone. Effectively, since 30 years, the owner Christian Sainsard, passionnate about wine, travels in the all world to share its discoveries with you.
Hence, you could enjoy in an intimate and friendly setting the creative dishes of the Chef Poard : a half Lobster from Britain, raviole of foie gras with black truffle, pressé of potatoes and bouquetière of vegetables or a Parmentier of Beef with black truffle. The cheese board will also suprised you with its 30 cheeses, all ripened differently. As a dessert, the chocolate afincionados will enjoy the Déclinaison of chocolate, crunchy cacao and «Dulce» ice cream whereas others will prefer the Croustillant of nuts, truffled mousse, Jasmin ice cream and coulis of blackcurrant and lime.
It’s a safe bet!3
Sources (Text and photos) : 1 latruffiere.com ; 2 bestrestaurantsparis.com ; 3 Guide Michelin 2016
Information :
La Truffière – 4, Rue Blainville – 75005 Paris – +33(0)1.46.33.29.82
Open from Tuesday to Saturday from 12:00 to 2:00 pm and from 7:00 to 10:30 pm.