Description
Let’s not beat about the bush: the Taurus cuvée from Domaine de l’Ecu is one of the finest wines in Muscadet, and indeed in the whole of the Loire! … This wine is exceptional in every respect. A magnificent Melon vineyard cultivated biodynamically, with natural fermentation and a 24-month double ageing on the lees (in amphorae and Stockinger barrels). The result: captivating aromas, minerality, complexity, depth, power and length. It has it all! … A rare cuvée for true connoisseurs, to be savoured with the finest lobster or a creamed chicken.
Tasting
Taurus is a Chenin cuvée with a soft wheat-coloured hue. An elegant nose with pronounced mineral notes, hints of citrus, lemon and grapefruit, delicate notes of white flowers, dried fruit, almond and toasted notes. On the palate, it is rich and opulent, balanced by a fine acidity and a liveliness that underpins the wine’s equilibrium. Sleek, complex and powerful, the palate blends notes of orchard fruit, pear, apricot, rhubarb and liquorice. A wine with great length, finishing on white pepper.
In the vineyard, in the cellar
- Soils: Stony soil, subsoil of two-mica granite and orthogneiss, south-west and south-east facing slopes
- Grape variety: 100% Melon de Bourgogne
- Farming: Organic and Biodynamic
- Certified organic since 1975
- Demeter biodynamic certification since 1998
- Biodyvin biodynamic certification since 2014
- Work: ploughing and scarifying the soil. Green pruning.
- Harvest: 100% manual. Grapes received by gravity, no pumps used.
- Vinification: pneumatic pressing, whole bunches. No settling. Fermentation 100% with indigenous yeasts.
- Ageing: 24 months. On lees in underground vats for 12 months. On lees in Burgundy oak barrels for 12 months
What to eat with the Taurus cuvée from Domaine de l’Ecu?
- Langoustine tartare, scallop carpaccio
- Sushi and sashimi of white fish, sea bass and sea bream
- Pan-fried abalone, turbot, John Dory, line-caught sea bass, monkfish in sauce, grilled salmon steak
- Bresse chicken with cream and morels, pan-fried foie gras, bouchée à la Reine
- Asparagus with mousseline sauce, sweetbreads, prawn risotto & aged Parmesan.
- Pont Lévêque, Livarot, Maroilles, Epoisses, Mont-d’or…
