Producer Christophe Hallereau wasn't interested in being in the wine business until he inherited his family vineyards. While maintaining his day job in agriculture, he became a weekend warrior winemaker maintaining the property and the cellar library. Years later and with 8 hectares in the village of Vallet, he now runs the local association of growers. All wines are fermented in concrete with native yeasts and minimal additions of SO2. Subsoils in the region are igneous with vineyards composed primarily of mica-schist. Vallet is a pending cru appellation and is known for its clay top soils. The wines are racy and mineral driven. At a recent staff seminar, we tasted wines going back to the mid-80s. The wines maintained freshness and mineral character proving they have the ability to age.
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By: Keith Mabry
K&L Staff Member
Christophe Hallereau makes beautiful mineral driven Muscadets. Traditionally made in underground glass-lined concrete vats, the wine spends about 8 months on the lees before bottling. When I tasted the new arrival, a note of salty air filled the glass making my mouth water. On the palate, the sinewy frame was loaded with crisp apple fruit, wet stones and lemon peel. I declared this the best young wine I have yet tasted from Mr. Hallereau! A perfect compliment to shellfish, oily fishes and creamy cheeses. Even makes a great aperitif!
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