100% Melon de Bourgogne. The “Fat Sheep” comes from a south-facing hilltop site in the cru of Monnières-Saint Fiacre, where the vines range in age ... read more
100% Melon de Bourgogne. The “Fat Sheep” comes from a south-facing hilltop site in the cru of Monnières-Saint Fiacre, where the vines range in age from 20 to 60 years. The site's gneiss-based soils, mixed with clay and amphibolite stones, distinguish this bottling from Pépière's other more granite-based Muscadets; overlaying its core of citric acidity and stony minerality is a lovely viscosity which adds a sense of richness to the Gras Moutons. The wine spends 9 months on the lees before bottling, that long lees time being a hallmark of Marc's wines that enhance their complexity.
His primary goal as a winemaker at the time was to simply complete fermentation. As such, he began fermentation using cultured yeasts and finished the wine off with a dose of SO2. As Marc matured as a winemaker, he experimented with ambient yeasts and began bottling with minimal amounts of SO2. The results were extraordinary; the wines showed greater depth, richness and complexity. Encouraged by his success, Marc began transitioning all his vineyards to organic and continued his minimalist approach in the winery. His racy, lemon-tinged, mineral-driven Muscadets have since become the benchmark for the region and have opened up a world of previously unknown potential in the area. Marc's success is combination of good fortune (his vineyards were never touched by wine consultants encouraging new, higher yield clones) and an open-minded, experimental approach to making the best possible wines.
All the vineyards are from original stock: Ollivier is the only grower in the Muscadet who does not have a single clonal selection in his vineyards. The fruit is hand-harvested (a rarity in the region) and only natural yeasts are used for fermentation. Extended lees contact, often until April or May of the following year, adds added depth to the wines.
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