Michel Redde & Fils : Majorum 2023

Tasting notes and advice for the Majorum 2023 from Michel Redde & Fils

Tasting

Appearance

The wine displays a golden hue with yellow-gold highlights, reflecting extended barrel aging and contact with fine lees.

Nose

The nose reveals remarkable aromatic complexity, with notes of white flowers, notably acacia and hawthorn. These are complemented by aromas of yellow stone fruits such as white peach and apricot, alongside the hallmark flinty minerality reminiscent of gunflint. Subtle hints of spice and herbs complete this refined bouquet.

Palate

On the palate, the wine stands out for its supple, rounded texture. The palate unfolds flavors of white fruits and a lingering saline minerality, the signature of flint and Kimmeridgian marl terroirs. The balance between richness and freshness gives the wine its structure, while the finish carries through elegantly with mineral and spicy notes of remarkable persistence.

Food and wine pairings

This Majorum 2023 is an ideal match for fine fish with a light sauce, grilled shellfish such as lobster, as well as seared foie gras preparations. It also pairs beautifully with aged goat cheeses and can elevate poultry in a cream sauce. Its complexity also makes it delightful on its own, as a refined aperitif.

Serving and cellaring

It is recommended to decant Majorum 2023 one to two hours before serving to allow its aromas to fully express themselves. The ideal serving temperature is between 11 and 13°C. This wine has exceptional aging potential and can evolve until around 2043.

An outstanding Pouilly-Fumé from old vines on flint and Kimmeridgian marl terroirs

The estate

The Domaine Michel Redde & Fils, founded in 1950, now spans 40 hectares within the Pouilly-Fumé appellation, in the heart of the Loire Valley. Established by Michel Redde and his wife Simone, the estate is now run by the fourth generation, represented by Sébastien and Romain Redde, under the leadership of their father Thierry. A pioneer in the appellation with the creation of the Majorum cuvée as early as 1973, the estate converted to organic farming, earning Ecocert certification in 2023, and continues its biodynamic approach. The Redde family perpetuates a winegrowing heritage dating back to 1630 with François Redde, the first documented winemaker in the lineage in Pouilly-sur-Loire.

The vineyard

Majorum comes from the estate’s oldest vines, over forty years old, planted on the exceptional terroirs of Pouilly-Fumé. These parcels are primarily rooted in Kimmeridgian marl soils, locally known as "Terres Blanches", rich in oyster fossils, and in red flint. These terroirs give the wine its distinctive minerality and aromatic complexity. The vineyard is farmed according to organic and biodynamic principles, with hand-harvesting in small crates to preserve the integrity of the grapes.

The vintage

The 2023 vintage benefited from favorable weather conditions in the Loire Valley, enabling optimal ripening of Sauvignon Blanc. The weather promoted excellent aromatic concentration while preserving the freshness characteristic of the appellation, producing grapes with a remarkable balance between ripeness and acidity.

Winemaking and aging

After hand-harvesting, Majorum 2023 is vinified in temperature-controlled stainless-steel tanks at temperatures between 18 and 20°C, preserving the fruit’s aromatic finesse. The wine is then aged for ten to twelve months in large oak vats and 600-liter demi-muids on fine lees, developing texture and complexity. This stage is followed by four to six months of further aging in stainless-steel tanks. The complete cycle from winemaking to bottling spans around eighteen months, allowing the wine to fully express its aging potential.

Grape variety

Sauvignon Blanc (100%)