92 Pts David Schildknecht - Robert Parker's Wine Advocate

"Cormerais's 2007 Muscadet de Sevre et Maine Sur Lie Granite de Clisson offers yet more proof that the legally recognized 'cru communal' designations employed by a small group of growers (all of whom utilize the same label for their Clisson bottlings) is no mere marketing ploy! Smells of salt spray, kelp, and scallop lead to a mouth-watering palate loaded with honeydew and Persian melon, grapefruit, and lemon along with the saline savor and tang of the aforementioned marine elements. Luscious yet totally suffused with mineral matter; dense yet ultra-refreshing, this fantastic value finishes with vibratory intensity and should be worth following for at least another 2-3 years. (Tasted 08/10)."

"Based on three of his five Muscadet cuvees that I tasted, Clisson-based Bruno Cormerais's is one of his region's as yet relatively unheralded stars." -92 points -David Schildknecht - Wine Advocate

WINERY:
"Bruno Cormerais' winemaking heritage traces back for generations. Most recently, his father was a winemaker from the Maine region, while his mother came from a winemaking family in Sevre. Cormorais is quickly becoming one of the premier names for top Muscadet working in a more natural direction."

This practicing organic estate is situated along the Maine River, 25 kilometers southeast of Nantes. In this area is found the atypical 'granite de Clisson' soils containing a combination of gneiss and granite soils that gives the wines their famous flinty minerality and racy acidities, not to mention age-worthiness."

"The Cormerais estate is comprised of 30 total hectares, 22 of which are planted to Melon de Bourgogne, the varietal of Muscadet. The vines average 30 years of age, while certain parcels are as old as 70 years. Bruno keeps yields low with short pruning and carefully selective weeding. For his base cuvee, 'Chambaudiere', he sources from his younger parcels as well as from others that are more expressive early. The grapes are harvested by a mix of machine and hand-harvesting. His top cuvees are harvested all or mostly by hand only when the grapes are at peak maturity."

"Each parcel is vinified separately, fermenting with indigenous yeasts at a controlled temperature. The wines age a minimum of 6 months on their fine lees without stirring. They further age in bottle for 2 months to 2 years, depending on the cuvee. These classic Muscadet wines are stony, powerful and firm." -Importer