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Christophe Drouard is renowned in the land of Muscadet for his 16 hectares with vines of an average age of 40 years. His methods are ‘no fuss’ and he lets the juice do its thing. The wine is vinified in underground glass lined vats and after fermentation he leaves the wine on its lees (the yeast residue), where it develops texture, body and flavour over the course of the winter. Les Hauts Pemions is then very lightly filtered before bottling.
This is such a versatile and easy wine, it pairs beautifully with seafood of varied description. It can be just the ticket with roast Chicken, or Turkey for that matter. Its zing can also stand up to plenty of flavour, herb drenched veg, pepper and some spice. It is elegant and crisp but by no means a shrinking violet and Les Hauts Pemions is a beautiful expression of Melon de Bourgogne.
