Dessert Wines
Botrytis is key to the magic of Moncontour's dessert wines. Formally known as Botrytis cinerea, or Noble Rot, it is a parasitic fungus or mold that affects grapes (see picture). In some climates, the grapes develop grey rot and spoil while in other areas, the action of Botrytis produces the greatest sweet and complex delicious aromas of exotic and tropical fruits. Called "Pourriture noble" in France, Botrytis must have the perfect weather conditions of high humidity followed by drying periods to develop properly.
Such conditions are obtained only on our terroirs around the Castle close to the Loire River that brings humidity in the morning and only the best years!
When the nature allows for it, these wines are kings!
Nectar of Moncontour
The Nectar of Moncontour is the king of Moncontour's dessert wines. It is produced only during the best vintages of the Loire Valley like 1990, 1997, 2003 or 2005.
2005's Nectar has been harvested the 23rd and 24th of November 2005. The grapes have been severely selected to get only the very best ones, fully botrytised (see picture) and in perfect conditions.
The yield, usually around 45 hectos/hectare has been lowered down to 17 hectos/hectare through this process.
The rewards are high! The Nectar 2005 presents delicate aromas of candied fruits, quince, pear and vanilla. The mouth is soft and round with notes of over-ripe fruits. It presents a long length and a good balance between the acidity and the sugar.
Gold Medal Paris
Vouvray Moelleux 2000
Light clean style with green apple, fig and pears flavors followed by a bright, floral finish.
Ranked 89 Wine Enthusiast
Bronze Medal Concours de Macon
