Loire Valley
Vignoble David & Duvallet
Muscadet Sèvre et Maine
Pierre David started the family domaine with 3.7 acres in the village of Le Landreau way back in 1927. After WWII, his son André added vineyard parcels, and later, grandson Michel expanded the domaine even further. Today great-grandson Stéphane and business partner Sébastien Duvallet farm 74 acres; 62 of which lie within the Muscadet Sèvre et Maine appellation (Le Landreau and Vallet).
Loire-based wine writer Jacqueline Friedrich typifies the wines of Le Landreau as "tender Muscadets" that are "early to express themselves" while she suggests the full-bodied wines of Muscadet's Capital, Vallet, benefit from a little time in bottle. With the 2010 vintage, David & Duvallet offer both styles, though the two wines are from the same special vineyard.
While the D2 duo is not yet recognized internationally like Le Landreau neighbor Guy Bossard at Domaine L'Ecu, messeurs David and Duvallet have begun to make a name for themselves in the region. Like Bossard, these two members of the Nantais' new generation realize the difference between exceptional Muscadet and the region's ocean of ordinary oyster wine is hard work in the vineyard and attention to detail. Their 2009 Muscadet Clos du Ferré was recently awarded two stars in France's Guide Hachette (2011 edition).
Domaine Facts
| Vines & Wines: | 74 acres total—62 planted to Melon de Bourgogne in Muscadet Sèvre et Maine zone Muscadet Sèvre et Maine Clos du Ferré: 100% Melon from 30-year-old vines Muscadet Sèvre et Maine Vieilles Vignes: From 7.4 acres of 50+-year-old Melon within Clos du Ferré All parcels sustainably farmed |
| Soil: | Both wines above are from the 44.5 acre Clos du Ferré with soil composed of schist and mica over base of granite. |
| Harvest: | Manual selection of old vines in Clos du Ferré precedes mechanical harvest for remainder of domaine. |
| Yields: | 50 hectoliters/hectare on average |
| Vinification & Elevage: |
Temperature-controlled fermentation with indigenous yeast in stainless steel tanks. Clos du Ferré is aged on its fine lees for six months. The Vieilles Vignes is bottled after seven months sur lie. |
| Annual Production: | 100,000 bottles / 8333 cases |