Joseph Mellot Sancerre La Chatellenie Silex

Deeply rooted in the heart of Sancerre, the history of Joseph Mellot spans 500 years and several generations of the Mellot family. Founded by Pierre Etienne Mellot in 1513, the family-run estate is today one of Sancerres largest and undoubtedly most prestigious.

In 1984, the current generation, under the stewardship of Alexandre Mellot, took over the estate. Alexandre Mellot was one of the regions pioneers who believed in the huge potential of the Loires Central Vineyard wines. He invested in the expansion of vineyards, modernisation of the winery and in developing exports. In 1987, he was joined by his wife, Catherine Corbeau-Mellot, who then looked after sales and marketing. Following Alexandres tragic death in 2005 Catherine took the reins of the family business.

In Sancerre the name Joseph Mellot extends beyond just the wine estate and as a family they were arguably visionary in the development of wine tourism in the Loire. In 1882, the family founded the Auberge Mellot in Sancerre. Since its very beginning it has always been run by the women of the family and is today looked after by Alexandres sister. Famous guests have included Claude Monet.

Catherine and her team strongly believe in terroir. Holding over 100ha of land spanning all the appellations of the Central Loire, they are committed to bringing out the extraordinary potential and the individual nuances of Sauvignon Blanc and Pinot Noir from the different locations.

Their portfolio of vineyards covers seven appellations and includes 8 vineyards in Sancerre covering 57 ha, 25 ha in Pouilly-Fum, 18.5ha in Quincy with a further 4 ha in Menetou-Salon and 12ha in Reuilly, 1.5ha Coteaux du Giennois and 7.5ha in Chteaumeillant. The remainder of their needs comes from partner growers.

Vineyards

The grapes are grown on predominantly siliceous soils. All vineyard processes are carried out in an environmentally friendly manner, adapted to each terroir.

Vinification

Following on from cold static settling, the fermentation takes place at low temperatures in temperature controlled stainless steel tanks.

Tasting Notes

Sauvignon Blanc thrives in the flint rich soils of Sancerre, giving it its distinctive gun-flint flavours. Aged on its fine lees preserving all its freshness and depth.

This wine is a delicate counterpart to seafood, crustaceans, fish and goats cheese, especially the famous local Crottin de Chavignol.