Melon de Bourgogne

  • 2017
  • 2014
  • 2013
  • 2012
  • 2011
A highly sought-after wine and our first vintage since ’14, Melon de Bourgogne originates from the Loire valley and is incredibly versatile from a fermentation standpoint. It was one of the first varietals Norman made in PEC, mainly because of how well it highlights the mineral quality from the limestone soils in Prince Edward County. This wine was fermented with natural yeasts and full lees in a horizontal tank before being put into two 10+ year old French oak barrels (225L and 500L). The Melon aged 18 months on fine lees prior to 2 rackings. No sulphur was added prior to fermentation and only a minimal sulphur dose was added prior to bottling. This wine is lively, vibrant and simply delicious. Only 75 cases produced.
Zesty aromas of lemon curd and white flowers backed by notes of wet stone that carry a lively, yet firm pallet and linger with a mineral rich finish. A classic pairing for oysters and shellfish. Yum yum yum!

$2900

Including Tax

Melon de Bourgogne is the varietal from which the Loire Valley’s great Muscadets are made. Our Melon de Bourgogne was harvested from a single vineyard in Prince Edward County in early October 2014. The juice was extracted using a long, slow press cycle for gentle extraction and then fermented in stainless steel at a cool temperature (12 to 14°C) to preserve its wonderful freshness, acidity and stony qualities. For the first time, the wine was aged on full lees in neutral 500L oak barrels for five months prior to bottling. Classic pairings would be briny shellfish… particularly delicious with East coast oysters.
Showcasing the classic minerality of Prince Edward County, the 2014 Melon de Bourgogne shows bright lemon-lime citrus notes on the nose. On the palate, it has razor sharp acidity and a subtle lees mid-palate. Refreshing, crisp finish. Classic pairings would be briny shellfish… particularly delicious with East coast oysters.
Our Melon de Bourgogne is the varietal from which the Loire Valley’s great Muscadets are made from. The juice was extracted using a long, slow press cycle for gentle extraction and then fermented in stainless steel at a cool temperature (12 to 14 C) to preserve the wonderful freshness, acidity and stony qualities. The wine was aged on full lees for five months prior to bottling. Classic pairings would be briny shellfish...particularly delicious with east coast oysters.
Our Melon de Bourgogne is a single vineyard wine from Prince Edward County. Long, slow press for gentle extraction. Fermented in stainless steel at a cool temperature (15-19C), and aged for 4 months on lees. This wine has not gone through malolactic fermentation.
Showcasing the classic minerality of Prince Edward County the 2012 Melon de Bourgogne has razor sharp acidity and a subtle lees mid-palate. Refreshing, crisp finish. Suggested Drinkability Window: Now through 2014.
Our Melon de Bourgogne is a single vineyard wine from Prince Edward County. Long, slow press for gentle extraction. Fermented in stainless steel at a cool temperature (15-19C), and aged for 4 months on lees. This wine has not gone through malolactic fermentation.
The 2011 Melon du Bourgogne shows bright lemon-lime citrus notes on the nose with a very pure, mineral driven mid-palate and finish. This aromatic wine has a steely presence that is an essential pairing with seafood this summer.