Antoine Et Philippe Delaunay L'Ouche Du Four Muscadet 2024 750ml

Product Info

Terroir
“L’Ouche du Four” is sourced from vineyards situated in the heart of Muscadet Sèvre-et-Maine, near the confluence of the Sèvre and Maine rivers just south of Nantes. The defining feature of this terroir is its ancient metamorphic soils, particularly gneiss and mica-schist, which fracture easily and allow vine roots to travel deep. These soils contribute both salinity and minerality, giving Muscadet its signature chalk-dry, saline tension. The proximity to the Atlantic brings cool maritime winds and mist, extending the growing season and preserving naturally high acidity and aromatic delicacy. The 2024 vintage benefited from a mild spring and a long, steady ripening period with no excessive heat spikes. As a result, the wine shows brightness, precision, and refined texture, with a pure expression of the grape and place—elegant rather than lean, with just a touch more fruit concentration than a classic ultra-brisk Muscadet.

Winemaking & Technical Notes
The wine is made from 100% Melon de Bourgogne, harvested by hand to maintain integrity and freshness. Fermentation occurs in temperature-controlled stainless steel, ensuring clarity of fruit and linear structure. Following fermentation, the wine rests sur lie (on its fine lees) for several months, with periodic bâtonnage (gentle stirring) to enrich mouthfeel without dulling acidity. No oak aging is employed—purity and saline precision are the focus. Filtration is minimal enough to keep texture intact while ensuring crystal clarity. Alcohol generally sits around 12%, making it refreshing, precise, and effortlessly drinkable.

Tasting Notes
The wine opens with bright, crystalline aromas of lemon zest, pear skin, green apple, and crushed seashell, lifted by subtle herbal touches of fresh thyme and fennel frond. On the palate, the expression is linear, taut, and mineral-driven, showing flavors of lime peel, white peach, and sea spray, supported by delicate lees-derived creaminess that rounds the edges without adding weight. The texture is fine and silky, finishing with a clean, saline snap, reminiscent of licking salt off an oyster shell. There is no heaviness here—only precision, clarity, and maritime coolness. The finish lingers with wet stone, citrus pith, and ocean air.

Food Pairing & Service
Serve well-chilled (45–50 °F / 7–10 °C) in a white Burgundy or tulip-shaped glass to emphasize minerality and aromatic lift. No decanting needed—this wine is at its best in its youthful, high-tone freshness. As expected, this is a benchmark oyster wine—raw, on the half shell, with perhaps a squeeze of lemon (or none at all). But it also shines with mussels in white wine, scallops with beurre blanc, shrimp poached with herbs, grilled sardines, or goat cheese salads. For a rustic regional pairing, serve with galettes (buckwheat crêpes) filled with mushrooms and crème fraîche. This wine is best enjoyed now through 2027 for maximum vibrancy.