Château de l’Oiselinière is a 10ha vineyard that has belonged to the family since 1960. The vines here are planted on a sunny, south-facing orthogneiss dome, near the village of Vertou, directly on the confluence of the Sèvre and Maine rivers. The vineyard is in a very idyllic setting within a natural clos, protected on one side by the surrounding woods and on the other sides by the river (which also moderates temperatures for even ripening). Here, they produce two wines from schist and orthogneiss soils: Château l’Oiselinière de la Ramée from eight hectares of 40-year-old vines and Le Clos du Château l’Oiselinière, from two hectares of 80-year-old vines at the top of the dome.
Le Clos du Château L’Oiselinière is certified in the new classification of Muscadet called Crus Communaux, produced from low-yield vineyards and the result of a minimum of 18 – 24 months on lees. Le Clos’s orthogneiss terroir is included in the Cru Communal du Muscadet La Haye Fouassière, the westernmost Cru of the Muscadet Sèvre et Maine appellation. The wines of La Haye Fouassière are one of 10 villages that can be recognized on the label. Gneiss is a metamorphic rock, rich in minerals such as quartz and mica, forming a sandy loam soil with a high capacity for heating and mineralization. The Cru occupies a privileged location, literally directly between the two rivers, Sèvre and Maine, occupying a central position among the Crus of Muscadet.
Vintage Notes – “Vintage 2014 is one of the finest for Muscadet in living memory. Relatively elevated acidity lends the wines an unprecedented combination of invigorating brightness, penetration and energy. These features are allied with ripe aromatics that encompass pit and citrus fruits as well as flowers. Moreover, the acidity is buffered by extract levels that one also perceives as density, alcoholic levity notwithstanding. These are exceptional wines for long-aging.” – David Schildknecht, Vinous
Vinification – After a manual harvest, fermentation occurs in temperature-controlled stainless steel tanks. The wine is then aged for 31 months on the lees in underground concrete vats. After bottling, the wine rests for a minimum of two years before going to market.