Jerome Bretaudeau
JÉROME BRETAUDEAU/DOMAINE DE BELLEVUE
Gétigné, Muscadet, Loire Valley, France
Jérome Bretaudeau
We have long admired the passion, curiosity and experimentation happening chez Jérôme Bretaudeau, a small estate based in Gétigné in the Muscadet region. From his meticulous farming in the vineyards - where classic Melon de Bourgogne vines grow alongside Chardonnay, Savagnin, Pinot Noir and Merlot to his work in the cellar - a kaleidoscope of stainless steel vats, casks, barrels, concrete eggs and amphora that implies someone constantly pushing the limits of what’s possible in this region. His range of wines are a fascinating interpretation of the gabbro, granite and gneiss terroirs, offering just the right balance between ripe fruit and mineral expression.
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A vigneron with fifteen hectares under his care, spread over the communes of Gétigné, Cugand, Clisson and Vallet, Jérôme Bretaudeau of Domaine de Bellevue unquestionably ranks among the winemakers who truly matter in the Muscadet region.
After starting his career as a vineyard manager for a conventional estate in the early 1990s, he took over two hectares in Gétigné in 2001, expanded to six hectares in 2005, converted to organic viticulture in 2009, and finally went biodynamic in 2016. He is the owner of Melon de Bourgogne vines (90%), as well as Chardonnay, Savagnin, Folle Blanche, Pinot Gris and Sauvignon Gris, which are rather rare in Nantes. In red, the distribution is 40% Cabernet Franc, 12% Gamay noir with white juice, 40% Merlot, 20% Pinot Noir and 12% Cabernet Sauvignon.
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One cannot discuss Muscadet without turning their attention to gabbro, also known as “black granite” which is similar in composition to basalt. Both gabbro and basalt are igneous rocks, which are rocks that are formed from the solidification of molten lava. The difference is that basalt solidifies above the earth’s surface and gabbro solidifies below the earth’s surface.
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Rather than selecting only from 'lieu dit' sites, he harvests by age of vine per each soil type. This way he can learn what each vine will bring to his cellar as they come to age.
Certified organic (since 2012), official conversion to biodynamic (in 2016) -
In the cellar, stainless steel vats, casks, barrels, concrete eggs and amphorae form an experimental park of vinification and aging. The wines undergo their malolactic fermentation. The relaxation and energy displayed by the wines are absolutely invigorating: they offer a modern definition of great Muscadets, shining through a fair balance between the maturity of the fruit and the mineral expression.