Archives des sancerre - Domaine Masson-Blondelet

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First harvest for our resistant vines !

Posted on 01/10/202023/03/2021 by Domaine Masson-Blondelet

First harvest for our resistant vines !

Planted on a small plot of 1732 square metres, alongside the Loire river, planted with peach and apple trees, and watched by our laying hens, these mildew resistant vines experience their first harvest.

Pierre-François Masson, 7th generation of winemakers at the Masson-Blondelet estate, started this experimental adventure in 2017.

This trial, authorised by France-Agrimer, is the first one in the whole Loire Valley region.

20 years after their return at the estate and following their parents – Michelle and Jean-Michel Masson, who never used any chemical fertiliser in their vines for almost 45 years – pionner path.

Pierre and Mélanie Masson, brother and sister – who stopped using herbicide and insecticide on all the estate’s vines since 2002 – were looking, with help from this new trial, for a way to stop the use of fongicides in this northern region prone to vine diseases.

Amateur apuculturist and sensitive to the environmental and climate challenges that our children will have to take up in the upcoming decades, Pierre-François Masson wished to share this first harvest – message of hope towards a more environment-friendly future – with his 6-year-old son Paul, so he can start to act, him also, in order to protect the planet.

This very first experimental harvest, of which NO BOTTLES will be commercialised, will give us a first idea – full scale- of the uncommon grapes, Sauvignon Kretos and Sauvignon Rytos, quality potential.

We would, therefore, know if we should presevere ou continue to look for new solutions for a more clean and environment-friendly viticulture.

#FirstonesinValdeLoire #Research #FindingSolutions #CleanWorld #Viticulture #ClimateChange #ResistantGrape #SauvignonKretos #SauvignonRytos #SauvignonBlanc #UltraBio #Mildew #Organic #ExperimentalVines #PouillyFumé #MassonBlondelet #Experiment #Winemaker #Pioneer

Photos credit : ED

One Star in Guide Hachette des Vins 2021

Posted on 30/09/202023/03/2021 by Domaine Masson-Blondelet

We are very happy to announce that we received ONE STAR, at the famous Guide Hachette des Vins 2021, which was published despite restrictions due to the virus.

It is our cuvée Sancerre Blanc ‘Thauvenay’ 2018 that the tasters described as : “A nice iodic minerality serves as a central theme for this cuvée from siliceous and hardlime stones soils. The nose develops a nice vitality with hints of flowers, white
fruits and pineapple. The mouth, finely chopped, associates crispy and plumpy sensations, and develops a long and succulent finish with orange and lemon notes. »

We find the words to be fair and thank them for it.

IWSC 2019 Awards

Posted on 05/07/201902/11/2020 by Domaine Masson-Blondelet

2019 Contest

Sancerre Blanc ‘Thauvenay’ 2018
89 Points : «Attractive nose comprising with white stone fruits and apples. Balanced palate, a leesy hint, good concentration and a lemony tang on the mineral finish.»

Pouilly Fumé 2018
87 Points : «The nose doesn’t give much away. Hints of struck match, citrus blossom and cooked apple. Good density in the mouth with some mineral textural nuances, fairly straight forward, medium finish. »

Pouilly Fumé ‘Villa Paulus’ 2018
86 Points : « Some flinty aromas, box hedge and snow peas. Unripe mango and apple flavours, the flintiness comes through as a low key mineral element, good zesty citrus notes. Ripe style, good length on finish.»

Pouilly Fumé ‘Clos du Château Paladi’ 2017
86 Points : «Yellow stone fruit aromas, roasted lemons, a little honeyed development also. Showing a level of nice compact fruit, clean acidity and fairly long, a modern style and very tasty.»

Last day of harvest with our 70 y/o vines

Posted on 28/09/201802/11/2020 by Domaine Masson-Blondelet

Last day of harvest for Masson-Blondelet, finishing with the 70 years old vines. A once in a year experience…

Here is Marie’s reaction, our intern for 6 months and extra help grape picker

“Harvesting is a special work. It can be very enjoyable if you have the chance, like I had, to work with nice and friendly people and if the weather also gives in, not too cold and especially not too hot. It’s a very physical task and we get warm easily even if we work early in the morning. Today, for the last day, 9 degrees under a bright sun it was just perfect.

But it’s true you have to be in good shape because your arms and legs never stop. And if you are fortunate enough to get a good partner, neither your mouth. Of course, meanwhile, you should be able to remain careful and fast.

We work outside, in the heart of a superb natural landscape, and we handle a product that I, personnally, find beautiful : grapes ! How satisfaying to see a beautiful bunch of Sauvignon Blanc with tight golden grapes that will become one day a great 2018 Pouilly-Fumé. As far as I’m concerned, it was just the perfect experience !”

You can click on the photos to get it full screen. You will see Mélanie Masson (in red) and some of our permanent employees, grape pickers for the time of the harvest : Thierry, Aymeric and Jean-François but also Jenny, Audrey and Marie (pink cardigan and long hair). This day, Pierre and Jean-Michel were working in the cellar and Michelle, like often, was cooking lunch for all her family…

Tasting in our cellar !

Posted on 31/08/201802/11/2020 by Domaine Masson-Blondelet

Here are some photos of our latest group tasting (on reservation), done by Marie, our 6 month-intern, with Belgian guests.

In the Baleares ? Do not miss Zaranda !

Posted on 24/05/201802/11/2020 by Domaine Masson-Blondelet

It’s in Majorca that you will find the restaurant Zaranda, “where everything is designed for the delight of the senses.”¹

Awarded 2 stars by Michelin red guide since 2016, this exceptional place is also part of The List 2018 with a grade reaching 93.25.

You can either decide to be inside enjoying an elegant and luxurious surrounding or to get some fresh air in their romantic garden. In this warm and elegant environment you will be offered creative and technical plates, and drinks from an amazing wine list in which you will find our Masson-Blondelet 2016 White Sancerre Thauvenay.

The menus reflect Fernando P. Arellano’s personality as he wants them to be “inspired by his experiences, his surroundings, his travels and his roots.”¹ Indeed, his work in famous restaurants in 5 different countries in Europe gave him the potential to reach the top level.

Fernando P. Arellano, Zaranda’s Chef

You will have the opportunity to taste a contemporary cooking with “cutting-edge technical concept”¹, offering gorgeous dishes with a significant Majorcan influence : Caviar, horseradish and pickled pearls, Paprika spiced octopus and potato veloute, Parmentier of Morels…

Sources (Text and photos) :¹http://zaranda.es ; https://guia.michelin.es/3x0t4cti/zaranda-es-capdella

Information :

Restaurante Zaranda : Carretera Es Capdellá-Galilea, km 1.7, 07196 Es Capdellá, Calvía, Illes Balears

Tuesday-Saturday from 19:30 to 22:00

Booking Telephone: +34 971 138 627

Truffle and Pouilly-Fume : what could be better?

Posted on 26/11/201602/11/2020 by Domaine Masson-Blondelet

What would you think about a half lobster from Britain and its raviole of foie gras with black truffle served with a Pouilly-Fume Les Pierres de Pierre or Les Angelots?

It is in the heart of the old historical Paris, in the Quartier Latin that La Truffière is located. Both a Wine shop and a gastronomic restaurant** awarded by 3 toques Gault&Millau, this establishment is actually the rendez-vous of gourmets. And as you can guess, its signature is the truffle. Black or white, it emphasizes every dish served in the restaurant, for the greatest delight of amateurs.

Christian Sainsard, became the owner of the establishment in 1984 et since, tries hard to transmit his passion for wine and food service. And since February 2016, a new Chef Christophe Poard joined the team. He elaborated an “artist’s cuisine”¹ caracterised by its “originality, the pleasure of taste and the respect of its products”¹, products of terroirs carrefully selected following the seasons. This one learned with the greastest Chefs such as Le Clos Longchamp ** (Jean-Marie Meulien), Le Jamin*** (Joel Robuchon) or even Le Grand Vefour*** (Guy Martin).

Then, all the team welcomes you in a “spirit of sharing and conviviality”¹ in the different lounges that can be made private for a day : a lounge with exposed beams in the ground floor or a voulted cellar from the XVIIth century? The choice is yours.

« Fine preparations, pure and harmonious flavours : what could be better ? », Guide Michelin 2016

Concerning the wine, the list has been awarded several times as it is remarkable and count no less than 4700 French and Global references², including today our Pouilly-Fume Les Pierres de Pierre et Les Angelots, harvested on flint and har limestone. Effectively, since 30 years, the owner Christian Sainsard, passionnate about wine, travels in the all world to share its discoveries with you.

Hence, you could enjoy in an intimate and friendly setting the creative dishes of the Chef Poard : a half Lobster from Britain, raviole of foie gras with black truffle, pressé of potatoes and bouquetière of vegetables or a Parmentier of Beef with black truffle. The cheese board will also suprised you with its 30 cheeses, all ripened differently. As a dessert, the chocolate afincionados will enjoy the Déclinaison of chocolate, crunchy cacao and «Dulce» ice cream whereas others will prefer the Croustillant of nuts, truffled mousse, Jasmin ice cream and coulis of blackcurrant and lime.

It’s a safe bet!³

Sources (Text and photos) :¹latruffiere.com ; ² bestrestaurantsparis.com ; ³ Guide Michelin 2016

Information :

La Truffière – 4, Rue Blainville – 75005 Paris – +33(0)1.46.33.29.82

Open from Tuesday to Saturday from 12:00 to 2:00 pm and from 7:00 to 10:30 pm.

Pouilly-Fume, Sancerre and Globetrotter !

Posted on 26/09/201602/11/2020 by Domaine Masson-Blondelet

This is a “master stroke^“1 for Samuel Cavagnis, who opened his own restaurant ten years ago. Located near the Place de la Bourse, in the 2nd arrondissement of Paris, Le Versance is today awarded with 2 toques Gault & Millau.

All the team warmly welcomes you in this “intimate and elegant setting”² where “exposed beams and stain-glassed windows”² coexist with design furniture. A “romantic and chic” atmosphere, perfect for an intimate dinner for two. However, nothing stops you from enjoying the “simple and refined cuisine” ³ of the Chef for other events : the lounge dedicated to apéritif lends itself to evenings with friends whereas the private lounge upstairs will be more appropriate for business lunches. During summer, you could also enjoy the sun on the elegant terrasse located in the pedestrian street.

In the kitchen, the Chef Samuel Cavagnis offer you globetrotters’ dishes. Effectively, this one travelled all over the world during several years – from Chicago to Vietnam, through Australia, Lebanon or even Taiwan³ – to meet worldwide cultures and flavors. And after his “atypical career shaped from all corners of the world”², he finally decided to settle in Paris. Now, he creats dishes with “French roots tinted of exotism”⁴, between modern and tradition.

Endowed with an remarkable cellar, Le Versance also proposes you more than 120 references, “from exceptional grand Crus to suprising wines”³. And now, you can find on the wine list our Pouilly-Fumé Les Pierres de Pierre and Les Angelots as well as our Sancerre Rouge Thauvenay. These wines will perfectly match the “sensitive and inventive cuisine”² of the Chef Cavagnis : Blue lobster rosted with curry and its sauce with Vin Jaune, Calf sweetbreads and its stilton cake and pears with spices, or even a fantastic dessert offering a variety of apples nuances⁴.

The favourite quote of the Chef Samuel Cavagnis : “Inviting someone is taking care of his hapiness during all the time he is in your household.” (Brillat-Savarin).

Sources (Text and photos) : ¹Guide Michelin,² lafourchette.com, ³leversance.fr, ⁴Gault & Millau

Information :

Le Versance – 16, rue Feydeau – 75002 PARIS – 01 45 08 00 08

Open from Tuesday to Friday from 12:00 to 2:00 pm and from 8:00 to 10:00 pm, and on Saturday from 7:30 to 10:00 pm.

Our Sancerre Thauvenay White and Redin a 5-star Hotel

Posted on 10/06/201611/07/2018 by Domaine Masson-Blondelet

What about enjoying our Sancerre Thauvenay White and Red on a terrace in the shade of a pine, lulled by the chirping of cicadas ?

Now, this is possible in “one of the pearls of St-Tropez”¹, the Benkirai Hotel, actually awarded 5 stars on the Michelin Guide.

This “authentic Mediterranean architecture”¹ houses an interior, entirely designed in a contemporary style by the famous French designer Patrick Jouin. Hence, “Provençal tradition and modernity” perfectly match together. Refined lines, marine colours, made-to-measure furniture… The all interior tempts you to rest. And the same applies to the exterior, where you can enjoy a fabulous view on the Mediterranean landscape.

In the kitchen, the Chef Bilal Amrani will delight you presenting this year a menu with sunny flavours, marked by Mediterranean influences. Since 2015, the former chef of the Sivolière, Courchevel or the Messardière or the Bistrot à la Truffe, St-Tropez signs a delicious, healthy and coloured cuisine. And now, you can combine a gilthead seabream, a grilled lobster ‘a la plancha’ or a risotto with our Sancerre Thauvenay White 2014 or enjoy a carpaccio, a grilled meat with our Sancerre Thauvenay Red 2012.

You can also enjoy the numerous leisure activities suggested by the Hotel : massages, cosmetic cares, heated pool… And if you want to visit around, be aware that the Hotel is located near the centre of St-Tropez, not far away from the Pampelonne and Salins beaches.

Sources (text and photos) : ¹ : www.hotel-benkirai.com ; ² : www.voyageprive.com ; Magazine Pure Saint-Tropez, Août 2015, Carine Roux

Pouilly-Fume Villa Paulus and Sancerre Thauvenay at the Crocodile…

Posted on 03/06/201602/11/2020 by Domaine Masson-Blondelet

Now, you can enjoy our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 in a key avenue of Strasbourg.

In the heart of the Alsatian capital, the Crocodile – Michelin starred restaurant is actually a historical place where “prestige and refinement” prevail. Warmly welcomed by the staff, you can have lunch facing a famous painting signed Grison or have dinner under the 19th glass roof.

Here, “freshness, quality and flavors” are the watchwords. The Chef Ludovic Kientez revisits an authentic cuisine, “homemade” with local and seasonal products. Hence, his cuisine perfectly matches the wines selected by Gilbert Mestrallet, Best Maître d’Hôtel Sommelier de France of 1979-1980. Indeed, The Crocodile is famous for its remarkable wine cellar and now, you can find our Pouilly-Fume Villa Paulus 2014 and our Sancerre Thauvenay White 2015 on the wine list, many times qualified as “the most attractive list of the World by Wine Spectator Magazine”.

Sources (text and photos) : www.au-crocodile.com ; www.restaurant.michelin.fr