Luneau-Papin Muscadet Sur Lie La Grange 2024

From vines planted 1974 grown on mica-schist with a bedrock of schist in the village of Le Landreau close the estates cellars. Hand harvested then fermented with spontaneous alcoholic fermentation using indigenous yeasts. Aged in large oak casks, barrels, and underground tanks lined with concrete and glass tiles for 12 months without racking before bottling at the end of October 2025. On the palate the wine is pure and well defined, complex and beautifully focused, with solid mid-palate depth, nice framing acids and very good length on the classy finish.

A wine from vines on schist and micaschist, ranging across several parcels in Landreau. It was vinified in subterranean cuve, foudres and barrels. It has a quite gorgeous nose, revealing punchy and slightly sour fruit, with a sense of freshness. The palate is textural and correct, with a supple and sour core of fruit, plenty of pithy substance, with phenolic grip and the vibrant acidity of this challenging vintage. It has a confidence to the finish, and on the whole this is a good result in 2024. One to drink young rather than committing to the cellar though. The alcohol is 12% on the label. 89/100 thewinedoctor.com Feb 2026

Domaine Luneau-Papin

One of the leading domaines of the Nantais, Pierre Luneau-Papin, hails from a long line of vignerons. The Luneau family is well established in the region; their presence here may be traced as far back as the late 17th Century and Pierre Luneau is the thirteenth generation of his family to bear the name Pierre. Pierre and Monique, his wife, are the seventh generation of vignerons to run Domaine Luneau-Papin, which was founded by Pierre's forebears in the 18th Century.

Having studied at Briacé and gained experience with Emile Peynaud and Pascal Ribéreau-Gayon, both of the Faculty of Oenology at the University of Bordeaux, it is perhaps no surprise that Luneau-Papin is one of Muscadet's leading lights. In his immaculate winery, Pierre proceeds to vinify in small batches according to the origin of the fruit. The harvest is done by hand, also a rarity in the region, to avoid any oxidation before pressing. There is an immediate light débourbage (separation of juice from gross lees), then a 4-week fermentation at 20 degrees, followed by 6 months (or longer for some cuvées) of aging in stainless-steel vats on fine lees. This is the classic Muscadet-sur-lie process, where the wine is kept on its lees, with a fair amount of CO2 as protection, until bottling in the spring following the harvest. The only modern technique used here is macération pelliculaire (maceration of lightly crushed berries before pressing), which varies in proportion according to the cuvées.

The family estate now consists of approximately 40ha, with 38ha planted to Melon de Bourgogne located about 20 kilometres from Nantes itself. This is a landscape characterised by gently rolling vineyards and a remarkable variation of terroirs, which include micaschist, gneiss and schist and other rocks of volcanic origin, as well as the sandy soils that first spring to mind when thinking of the region. The vines have a good age, 45 years on average although some are well into their seventh decade. The wines produced at this estate are strikingly pure, with each cuvée expressing its unique soil-signature. They never fail to impress.