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Récompenses IWSC 2019

Concours 2019

Sancerre Blanc ‘Thauvenay’ 2018
89 Points : « Nez charmeur, compromis entre fruits blancs à noyau et pomme. Un palais équilibré, une légère pointe de lies fines, bonne concentration, et une belle note de citron sur une fin de bouche minérale.»

Pouilly Fumé 2018
87 Points : «Le nez reste discret. Pierre à fusil, fleurs d’agrume et pomme cuite. Bonne densité en bouche, avec une texture minérale, relativement franche.»

Pouilly Fumé ‘Villa Paulus’ 2018
86 Points : «Quelques arômes de silex, haie de buis et mangetouts. Des arômes de mangue verte, de pomme, une minéralité discrète et de belles notes d’agrumes. Récolté mûr, une bonne longueur en fin de bouche.»

Pouilly Fumé ‘Clos du Château Paladi’ 2017
86 Points : «Arômes de fruits jaunes à noyau, de citron rôti, et aussi une petite note de miel. Révélant un niveau agréable de fruit dense, acidité pure, bouche relativement longue dans un style moderne et très goûteux.»

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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. »

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. »

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. »

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. »

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. »


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Au cœur des vignes de 70 ans

Dernier jour de vendanges au domaine pour les pieds de 70 ans, impression vécue de l’intérieur…

Réaction de Marie, stagiaire 6 mois au domaine et vendangeuse pour l’occasion.

« C’est une ambiance particulière les vendanges. C’est très agréable si on a, comme moi, la chance de travailler avec des personnes sympathiques et si la météo y met du sien, pas trop froid mais surtout pas trop chaud. C’est une tâche très physique et on a chaud facilement même quand on travaille tôt le matin. Aujourd’hui, pour le dernier jour, 9 degrés sous un soleil radieux c’était parfait.

Mais c’est vrai qu’il faut être en bonne forme physique parce que nos bras et nos jambes n’arrêtent jamais. Et si on a la chance d’avoir un bon binôme, nos bouches non plus. Bien sûr, on sait faire la part des choses et on se doit d’être soigneux et rapide. On travaille dehors, au milieu d’un paysage naturel et superbe, et on manipule un produit que, personnellement, je trouve très beau : des raisins dorés à souhait ! C’est très satisfaisant de voir une belle grappe de Sauvignon blanc avec ses grains tout serrés, qui va donner un futur grand Pouilly-Fumé 2018. En ce qui me concerne, c’était une expérience parfaite ! »

Vous pouvez cliquer sur les photos pour les agrandir. Vous y verrez Mélanie Masson (en rouge) et quelques uns de nos salariés permanents, vendangeurs le temps de la récolte : Thierry, Aymeric et Jean-François mais aussi Jenny, Audrey et Marie (gilet rose et cheveux longs). Ce jour là, Pierre et Jean-Michel Masson étaient en cave et Michelle, comme souvent, aux fourneaux pour rassasier toute sa famille à midi…

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Bistro Rex

Located in the heart of Potts Point in Sydney, the Bistro Rex offers a French modern bistro-like cooking. If you pass by and happen to wish to stay for lunch or diner, they always keep half of the restaurant unreserved. With your glass of our Masson-Blondelet ‘Clos du Chateau Paladi’ 2014, why not trying their fish or egg dishes among their mouth-watering plates :

French onion soup – Gruyere crouton
Tuna tartare – chickpea pancake cured egg yolk
Comte cheese soufflé – twice baked
Scampi omelette – garden peas snow pea tendrils
Market fish – en papillote miso butter daikon sea grapes
Galantine of chicken – chestnut puree brussel sprouts


The team – head chef Jo Ward (former owner of Bloodwood); sous chef Michelle Powell (bar manager at Spice Temple); Baci Moore (former manager of Spice Temple); and Josh Dunne (sommelier at China Doll) – prepare a delicious classical french cuisine made with high-end quality products. The copper filled environment offers a warm yet chic atmosphere. Surely you will be pleased with their wine list, an impressive selection of french wines as well as famous wines from around the world. And if you wish to apply for being part of the team… you have to know that a « sense of humour is non-negotiable » 😉

This brand new restaurant, opened in 2017, made a successful entrance as critics and customers’ reviews are mostly excellent.

  • Bistro Rex, the latest French dining room to hit Potts Point, is hard to fault.Concrete Playground1

  • ..Ambient lighting, generous copper-clad banquettes and friendly staff make it a shoo-in for a not-too-stuffy date night. Hana Jo – Qantas Insider1

  • Rex is a tight, contemporary package run by industry pros who clearly love working for themselves. It’s a drop-in, seven-days-a-week bistro that’s the perfect fit for its inner eastern crowd. Even the four-legged ones.Terry Durack – SMH Good Food1


Sources (Text and photos) : 1 ; ;

Information :

SHOP 1, 50-58


Telephone : +61 293322100

Online reservation on their website1

Open for service 7 days a week, from midday until late whithout break.

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BlueBlood Steakhouse


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

Such 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 experience2 — Nick Di Donato


Sources (Text and photos) : 1; 2

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