The castle of La Turmelière is an old property situated in Château-Thébaud along the Maine River. The Chéreau family has farmed it since 2015. L’Orée means “the edge.” Melon de bourgogne vines are planted on a decomposed granitic subsoil at the edge of the woods in an idyllic setting. Château-Thébaud, a little south of Nantes, is one of ten villages certified in the new classification of Muscadet de Sèvre-et-Maine called Crus Communaux, produced from low-yield vineyards and aged a minimum of 24 months on the fine lees. Old vines here overlook the Maine river, planted on a unique subsoil of granodiorite and gneiss. Château-Thébaud is the smallest of the Muscadet Crus Communaux. It encompasses an area on both sides of the river Maine up to the confluence with the river Sèvre.
The appellation area lies on a lens of granodiorite, known as Château-Thébaud granite, and gneiss. Granodiorite is a plutonic rock formed by the crystallization of magma below the surface of the earth. It has a grainy texture similar to granite, although it is darker in appearance, containing quartz, plagioclase feldspar, and mica. To the south, the appellation is bounded by the Sillon de Bretagne, a geological fault which acts as a boundary with the Clisson appellation; to the north, the river Maine provides a natural separation from the Monnières-Saint-Fiacre appellation.
Vintage Notes – The 2016 winter was moderate and short, with budding occurring early in spring. Part of the crop was lost due to frost and rains during the spring, drastically lowering yields. The warm and dry summer acted to slow down vegetative growth, helping to create exceptional phenological maturity in the berries. The weather in September was gentle and ideal. Harvest began on October 3rd. The 2016 wines are concentrated, flavorsome, and fresh. Similar to those of 2009 and 2010, they have good texture and mouthfeel and are showing excellent balance and plenty of fruit.
Vinification – After hand-harvesting, alcoholic fermentation occurs in temperature-controlled stainless steel tanks. After fermentation, the wine ages on the lees for 43 months underground in cement tanks before bottling. Bottles are kept at the winery for six months to five years before they are released. This aged Muscadet is made only in the best years.