Fog on the Loire river, back-to-school-day, the grapes harvest will come soon…
Crédit photo : Jean-Michel Masson, taken on the 2nd of september 2014, 06h21.
It is back together with the sun…
We will be able to work back again the soils of our vines to obtain Pouilly-Fumés and Sancerres still richer and concentrated…
And in the link You Tube below, Pierre-François Masson explains his work at the Estate. (Short film of 3’30 minutes).
“Delicious pristine mineral-laden green fruits and a crisp dry finish.”, this is the tasting comment offered by the famous Irish magazine, The Irish Times, on the past 1st of March by choosing our Pouilly-Fumé Villa Paulus 2012. We are so trying the following translation in french :
” Fruits verts chargés d’une minéralité immaculée et délicieuse, fraîcheur et vivacité en fin de bouche”
It’s time to discover the prunning of Pouilly-Fumé vines for the pupils in nursery school in Pouilly-sur-Loire. Pierre-François Masson was very happy to show his profession to the children from the village and to the teaching team, who created this year a complete educational project around the vine.
The river Loire is wearing colours which can change literaly within a few minutes offering then a landscape diversity sometimes unsuspected…
Jean-Michel Masson shared this morning two pictures taken from 4 minutes interval.
We do not want to join an organic seal of approval because we consider that an accumulation of copper in our soils would be very harmful on the long range. However, our way to cultivate the vine goes further than the « reasonnable » one, ie. : We have NOT used CHEMICAL FERTILIZER for over 40 years and we do NOT use HERBICIDE, NOR INSECTICIDE since 2002 !
Working our soils is crucial. It allows us for more than 30 years now, to favour the good development and the own character of each of our soils which are Flint, Portlandian limestone and Kimmeridgian marls. We use bare necessities of fungicides adding them to natural stimulators.
Pierre-François Masson, 7th generation of wine-growers at the Estate refuses the ready-made thinking.
This passionned man in his thirties, gardener and beekeeper when it comes, installed an insects hotel in a vine of one hectare of Pouilly-Fumé situated in the heart of the village to preserve the wintry survival of the insects useful for the pollination.
Pierre also installed hives in its personal kitchen garden, cultivated the same way as our vines, without weed-killer, nor insecticide, or fertiliser, in order to find a shelter for the bees, daily disappearing… This year, they are around a month ahead comparing to the past year.
At the cellar, our philosophy in terms of wine making process is to privilege physical treatments in order to banish the chemical ones (even the softest) and to use the less suffer as possible.
That is why we work with three main principles : The use of gravity (cellar half burried, built on three levels), the use of cold settling and the keeping of the fermentation CO2.
Our wish is to equip ourselves with the most reliable means as well as privileging human intervention, which is the only responsible for “the soul of the wine”.
We put a lot of ourselves in our vine culture and we are looking for perfection in our wine-making processes. So, we are proud that they bear our name, and that they please their final wine taster.
Not for us, 🙂 , but for our Pouilly-Fumé “Les Angelots” 2012 selected by the famous airline Emirates Airlines for its first class travelling passengers …
Some pictures of the load below :
An hour later, the lorry is loaded, we still have to put a lead seal on the “precious good” and wish it a nice journey !!
As every year since about twenty years, we shall leave soon for Angers and its 28th Fair of Wines of the Loire Valley.
Then, will come March and the time to leave for the “Messe” of Düsseldorf, PROWEIN : the new ‘rendez-vous‘ for the wine professionals of the globe.
We will be there from 23 to 25 March 2014, on the collective space of the Loire, in the HALL 5, Path A, number 33. See you then !
I am happy to share with you today this creation of the Chef Philippe LECHAUVE, tasted in Bonny-sur Loire which would have heavenly well accompanied a Pouilly-Fumé Villa Paulus 2011 : « Crab Cannelloni with green cabbage leaves, wasabi mayonnaise, pan-fried scallop-shell, Black sesame’s dressing, white tarama’s emulsion with Stem ginger ». Who is trying in the kitchen?