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A generously rounded Muscadet in a vintage that gave wines in a softer style, better suited to richer shellfish and prepared fish dishes.
Product Code: LO14751
View all products by Chereau-Carré
The name Chéreau has been prevalent in winemaking circles in the Nantais area of the Loire region for centuries. This particular branch of the family, however, did not enter the wine business until after World War II. Starting with only a small family plot in the early 1950s, Bernard Chéreau senior set about acquiring more vineyards and property in Sèvre-et-Maine, the most notable being Château de Chasseloir in 1953, with its 15th-century tower, historic chai and 100-year-old plot of vines.Chéreau’s marriage to Mademoiselle Carré also brought the vineyards of Château l’Oiselinière into the fold. Following this union, the business was renamed Chéreau-Carré in order to distinguish it from other growers with the Chéreau name and the couple’s business went from strength to strength. Investment in the region has continued since and they now own 133 hectares across six domaines and five communes.The Society first bought here in February 1986 (the L'Oiselinière 1985). Second generation Bernard Chéreau, is in charge of the whole family firm, which includes a number of domaines under the Chéreau-Carré umbrella, and in 2014 his daughter Louise joined him to continue the family commitment to the region and to the development of the Crus Communaux.Naturally, the melon de Bourgogne – or muscadet – grape is king here and there is extensive use of lees-ageing to provide an extra dimension to the wines. Sur lie wines often have more character and Bernard’s wines prove they can develop in the bottle and cellar too, as most vividly displayed by the Cuvée des Ceps Centenaires, from 100-year-old vines on the Chasseloir property, and Le Clos du Château at L'Oiselinière. The Society has listed the former for many vintages, while the latter, a more recent arrival, and their contribution to the new Cru Communal initiative, is a prestige bottling from a perfectly exposed, mineral-rich plot of eighty year old vines, matured for up to 33 months on its lees (and hence, ironically, not allowed the sur Lie appellation).
The Loire is the longest river in France, stretching some 1,000km from its source in the south to the Atlantic coast a little west of Nantes. At times majestic, never more so than when overlooked by one of the many spectacular châteaux that lie close to its banks, it was in the past a vital trade waterway. Today, it is better known as a tourist destination. Throughout, the river has been a key factor in the production of wine, whether as a transport route, as a supply of water, for its cooling effects on the surrounding land, or for the mist that often lingers along parts of the valley and helps in the production of many of the fine sweet wines that the Loire Valley is famous for.The geology and climate - the terroir - varies dramatically along the length of the Loire, and, as a result, so too does the choice of grapes planted and the style of wines produced.Red wines are in the minority but a combination of vastly improved husbandry over the last few years coupled with what looks increasingly to be the effects of climate change have made these wines more and more attractive. The main varieties are:Gamay produces wines akin to Beaujolais in the south; in the Touraine, gamay generally has less overt fruit and a slightly earthy character which is not unattractive with food but some will find an acquired taste.Cabernet franc, one of Bordeaux’s grapes, is normally grown here as a single varietal. At its best it has a lovely fragrance and freshness with a good, gentle tannin structure, making it the ideal lunchtime red.Pinot noir is the most delicate of the Loire’s red grapes, producing excellent rosé as well as fine reds that can rival good village Burgundy (more Côte de Beaune than Côte de Nuits in style).Whites are made principally from three single grape varieties. Muscadet, or melon de Bourgogne as it is still sometimes called in France, dominates in the far west, producing fresh, dry, sappy wines that are at their best with seafood.Chenin blanc covers much of the vineyard land around and between Angers and Tours, and is responsible for the Loire’s sweet wines as well as some excellent - and quite varied - dry ones. Many develop greater finesse and complexity with age, but chenin is a grape that requires patience and understanding as, more than any other variety, it can pass through a rather ungenerous "closed" phase, only to blossom again later. Something Noël Pinguet of Domaine Huet likens to the unresponsive teenage years of our children.Sauvignon blanc offers important volumes of good, everyday drinking in the Touraine region but produces its best examples in the Central Vineyards of Sancerre and Pouilly and its near neighbours Menetou-Salon, Reuilly, and Quincy. Loire sauvignon is rarely oaked and is normally fresh, grassy, bone dry and lightly aromatic, making it the perfect wine to serve with fish.Other than the grape, two other key factors should influence your choice of Loire wines. Far and away the most important is the name of the producer. Buy from a trusted, ideally tried and tested source and you will not be disappointed in quality terms.The other major influence in the Loire is the style and quality of the vintage. As one of France’s most northerly wine producing regions, and even with the apparent effects of climate change, the Loire does suffer from the vagaries of the weather, which means that the quality and even more the style of the harvest can vary quite significantly.As a very rough rule of thumb, if we have poor spring and summer weather in the UK then chances are there will have been similarly poor weather in the Loire. On these occasions it is all the more important to stick to growers you trust, read whatever information you have easy access to in order to better inform your choice, and be prepared to adapt to sometimes significant shifts in style. 2005 and 2006 were warm, healthy vintages with ripe fruit and lower acidity, producing more approachable wines. 2007 and 2008 mark a return to much more typical, classically styled Loire vintages with wines that are lighter in body (and alcohol) and with much fresher acidity. If you are lucky you will enjoy both, but many will have a strong preference for one style over another.
Perhaps more than any year in recent memory, the Loire was hit with pretty much everything in 2016; a wet early season, early spring frosts and cool temperatures at flowering affecting quantities in places. But luckily a fine end to a challenging season brought huge sighs of relief to growers who managed each new threat with vigilance and patience. Early tastings have shown good, clean fruit in an appealing style which should provide plenty of pleasure in the short to mid term. The 2016 growing season was one of the most complicated in living memory. Loire vignerons are made of stern stuff and rose to the challenge, despite widespread despondency at the end of August after a heatwave with exceptionally high temperatures that felt like the last straw. Spring was very wet, many appellations were hit by severe frost in April, and it was cool around the critical flowering period, by which time many were already looking at a reduced crop. Severe drought followed and vines – and growers – were ready to give up, when miraculously, a sprinkling of reviving rain arrived, accompanied by fine weather with cooler evenings, and then a little more rain to help to ripen the grapes and boost the size of the crop.
"I am no Muscadet expert but I would normally expect something fresh, light and “zingy” to drink in sunshine, frosty cold, with oysters! This is more full bodied and as the Society hints, would be fine with lobster or something creamy. The “sur lie” style may be something to do with its body or the year, as the Society says or both! Anyway I liked it and enjoyed it with and with out food and thought it had substance, weight and flavour. "
I would recommend this wine
"This is one of the nicest Muscadets I have tasted, not too acidic and full of flavour"
There are no press reviews for this product.
"Not much on the nose, very lemon citrus and not much else in the mouth, well made smooth and crisp but undistinguished, blind it would not be an obvious Muscadet, decent value."
Mr John Wigglesworth (25-Jun-2019)
"Very dry and tasty French wine ideal for drinking with salads."
Mr Donald S Fullarton (13-May-2019)
"Clean, crisp, citrusy-orange zest feel, quite saline. Classy, good value. For me, had a little more distinctive heft than some muscadet."
Mr Chris Groom (26-Apr-2019)
"Crisp, dry with strong salinity. Hints of apple and peach mid-range, wife says pear-drops.
Went exceptionally well with pan fried sea-bass, I expect same for most sea-food.
I enjoyed it as an aperitif as well.
I reckon this is a good example of a classic Muscadet so fair value at £8.25 bottle."
Mr Alex Heath (29-Mar-2019)
"I agree with the comment that this is much more interesting than a Sauvignon Blanc. Very drinkable and very popular with recent guests, I definitely look forward to having some more. We served it with a salad starter and spicy chicken for a main course, and it more than held its own. Very good value. "
Mr Nicholas Cambrook (25-Mar-2019)
"Ditto the very words of the last reviewer."
Mr Stephen Solley (13-Feb-2019)
"I agree with the positive reviews and Jane Mcquitty's description. VG value."
Mr Johnny Holmes (06-Jan-2019)
"Wonderful muscadet. Clean crisp green fruit. Sappy with just the right level of acidity. Great value"
Mr Tom Rodger (23-Dec-2018)
"An old favourite in this household. You rarely find Muscadet in restuarants except at ridiculous prices. This proves you don't need to pay a fortune for a really tasty wine"
Mr John I Smith (07-Dec-2018)
"Sorry but not for me. Smokey"
Mr Nick Braybrook (22-Sep-2018)
"My first Muscadet after many years abstinence. Clean, crisp, green apple flavours with good acidity and some salinity, it went very well with our grilled sole and seems a fine example of the grape and good value at £8.25. BTW this wine is picked out by Hugh Johnson as a personal favourite."
Mr Alex Heath (22-Sep-2018)
"Absolutely wonderful wine that crackles with energy and lift and has some depth on the palate that points more towards a decent Chablis than Muscadet. Lots of minerals and freshness on the palate and, for me, actually much better than their other, more expensive, Muscadet stocked by The Wine Society. "
Mr Paul Jaines (22-Sep-2018)
"Beautifully balanced crispness and fruit. Brilliant party wine"
Dr M J Parks (02-Sep-2018)
"Delicious. Far more interesting than Sauvignon Blanc at a similar price."
Mr Tristan Ward (01-Aug-2018)
"My first Muscadet for a few years. I'm glad I gave it another go. Very clean & fresh with unexpected length. Perfect with cod loin."
Mr Colin Mitchell (22-Jul-2018)
Mr William Howat (07-May-2018)
"Having tasted three bottles I thought this was a bit too ripe and New World style for Muscadet. Very pleasant but lacked the zippy acidic style of classic Muscadet."
Raymond A Fulton (30-Apr-2018)
"Warm, ripe and peachy on the nose. Strong hints of green apple in the finish. Classy."
Mrs Katy Patchwood (17-Apr-2018)
"A lovely saline, zesty mouthful. Superb value."
Mr Andrew Howe (21-Mar-2018)
Manchester Evening News (17th May 2019)
"Perhaps one of the
most eco-friendly sources of protein we can eat are rope-grown mussels. They
have no nasty by-products such as methane; quite the contrary they actually
clean the water they live in and trap carbon dioxide. And they are delicious
served in either a marinière sauce with our without added cream. There is no
better wine match than a crisp sappy Muscadet.
Muscadet is really all about the flavours the yeast brings as melon de
Bourgogne is a fairly neutral grape variety that certainly doesn't give the
wine much aromaticism. The sur lie stuff - which has been left on its lees or
spent yeast - usually has more flavour to it. It certainly does here in this
classic example. - Andy Cronshaw"
The Times (8th Sep 2018)
muscadets are a joy, so tuck into this zingy, apple blossom, green pear and
citrus-edged delight. - Jane MacQuitty"
"Essence of Muscadet!
Despite a little bottle age this retains the freshness we hope for from a Muscadet. Great balance of flavour. Not a hint of any negative trait."
Mr Paul Myerscough (17-Nov-2017)
"A delightful example of Muscadet at its best. None of the acidic overtones of some cheaper wines, full of fruit and exceptionally smooth. The familiar name in a new shaped bottle, but as reliable as ever."
Dr Gordon Lewis (01-Nov-2017)
"Classic Muscadet. Perfect for a hot summers evening"
Mr Glenn Saunders (24-Jun-2017)
Hexham Courant (16th Jan 2017)
"What makes a
difference between a truly delicious example [of Muscadet] and something just
rather thin and nasty is how the wine is made. You may have spotted the words
‘sur lie’ on a label? This refers to the aging of the wine on the lees – the
layer of spent yeast cells after fermentation. If the lees are healthy and
regularly stirred back into the wine, they can improve is texture and aromas,
making it creamier. [This wine] shows the way. After nine months’ such
maturation, it emerges still fresh and lively in a green apple kind of way, but
with a seductively creamy underlay – all at 12 per cent. - Helen Savage"
"This is lovely - and fantastic value so well done Wine Society again for finding such good value wines.
Classic Muscadet - light and fresh."
Mr Stuart Sherwood (27-Apr-2017)
Mr Robert Hudson (11-Aug-2016)
joannasimon.com (27th Jul 2016)
Muscadet: lively, dry and refreshing with delicate, bottle-aged nuttiness.
- Joanna Simon
matchingfoodandwine.com (15th Jul 2016)
was one of the first French wines I fell in love with and this is a textbook
example - still amazingly fresh and crisp even though it’s almost 3 years
old. Ideal with fresh shellfish like oysters and crab.- Fiona Beckett
Hexham Courant (20th May 2016)
less salty [than The Society's Muscadet] but has a lovely creamy texture.
- Helen Savage
"I agree with the comments of tHe previous reviewer. I was disappointed to find this wine lacking in character with very little taste and sharp rather than dry - not The Society's best value at £8."
Reverend Frank Parr (24-Mar-2015)
"Having read the Society review above I had high expectations. Its a good Muscadet, probably good value, but I was just, well, a little underwhelmed. Good wine, but for £8 I think there are some terrific Society wines that its competing with. I do enjoy sur lie wines with the slight sparkle on the tongue giving the wine a lift, but I found this just a little flat."
Mr Gregory D Templeton (10-Nov-2014)
"Both bottles bought were undrinkable I'm afraid. That dreaded smell of musty cellars leaping out and 'squeaky' taste. The second bottle so bad we struggled to bring it to the mouth. A real shame as a good Muscadet Sevre et Maine can be superb but they seem so susceptible to corking and is the reason I have stayed clear for them for a few years now. It seems odd that one variety of wine can seem to have a much higher chance of it. Back to avoiding them I think until there can be more consistency of quality.
Mr Jonathon Deacon (18-Sep-2013)
"I seem to have been buying Chereau-Carre wines from the Society for yonks. This one is fresh and clean and I match it with plain fish dishes."
Mr John Lancaster (17-Aug-2013)
"Immediate smell of cork taint on opening and a sip was sufficient to tell it was undrinkable. Quality control needs to be addressed if this wine is to continue being included in mixed cases from the Society."
Dr Robert Duggan (07-Jul-2013)
"Exemplary - if you'll forgive a flight of verbal fancy, it's like cool water flowing over pebbles. Wine doesn't have to be in-your-face fruity to be a lovely drink and a less assertive style like this wine (which nonetheless has nice depth and concentration) makes a great partner for delicately-flavoured fish dishes."
"This is an excellent choice for salmon. I bought a case and have tried it with plenty of other fish too, it does justice to the hype. Even a jaundiced U3A wine tasting group thought this was excellent value for money."
Mr C Paul Taylor (19-Jan-2013)
"I bought 2 bottles of the 2009 vintage earlier in the year. The first was excellent and the hype for 2009 lived up to its name. The second bottle unfortunately suffered from cork taint and the cork was indeed rather rubbery compared with normal. Although I am aware of the importance of the cork oak to wildlife in (particularly) Spain I wish that producers would have a better quality control process on the cork that they use. What a shame to spoil a good product.
Mr Andrew J Barker (02-Nov-2011)
"This is textbook Muscadet: bone-dry with zesty, uplifted fruit and a characteristic subtle spritz. Superb as an aperitif, but with enough body to partner well-flavoured shellfish and other seafood."
Dr Alison M Craig (13-Apr-2011)
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