who grows the grapes? who makes the wines?
Guy and Annie have recently been joined by Fred Niger who partners with Guy on all aspects of work in the winery and in the cellar.
The Bossard family has been producing wine in Muscadet for five generations. Guy Bossard and his wife, Annie Thuaud, produce award winning wines from their forty-two acre estate in the town of
what wines do they make?
The Orthogneiss is generally the roundest and fullest. Forget oysters and think of a white fish with a curried cream sauce as a pairing. Gneiss is the middle ground where we start to see some of the flinty edge that is expected in Muscadet, but it’s still enveloped in a richness and white floral notes that are nearly absent in the Granite.
When bubbles are needed, the Bossard-Thuaud is a stunning blend of Melon de Bourgogne, Cabernet Franc, Pinot Noir, Chardonnay, and Folle Blanche made entirely by hand in the “Méthode Traditionelle” like the very best Champagne. It is amazing how many layers this wine conceals when first opened. We’ve enjoyed it over multiple days after opening.
when did the winery start?
where is the winery?
At the risk of sounding obsequious, we would add that the winery is located at the top of almost every list of the exceptional wines from Muscadet, from the Loire Valley, and indeed from all of France. We doubt that Guy Bossard would make such a brash claim, but we will make it for him. Few people have the reputation that he has earned.
why is it a Candid Wine? why might you want a taste?
Candid represents Domaine de L’Ecu in Illinois thanks directly to Chartrand Imports and because we adore fine Muscadet. We believe that buying, drinking and cellaring single vineyard Muscadet from l’Ecu and La Louvetrie is like stepping in a time machine that takes us back to the early 1960′s when Grand Cru Burgundy and the very best Chablis could be had for a few dollars a bottle. These are explosively good values and we can’t sing the praises of people like Guy and Fred loudly enough.
If you have never tasted Muscadet but love white Burgundy, it’s possible that twenty years from now you will still be thanking Guy for opening your eyes to what a value and what an experience the best Muscadet is, just as we still remember our first experiences with the same wines.
how is it made?
Kramer is right to place the emphasis first on the treatment of the vines at Domaine de L’Ecu. After harvest, the motto in the cellar seems to be “gentler is better”. The grape clusters are not destemmed, which limits oxidization of the juice before fermentation begins. The yeasts are always native, and the wines age on their “fine lees” for up to a year, depending on vintage and cuvee. It’s as “simple” as that.