Le Fay d’Homme, Terre de Gabbro, Loire, France, 2023

Producer Profile

The winery is nestled in the heart of the Muscadet Sèvre et Maine appellation, the Domaine Fay d’Homme is a family affair, the craft of winemaking is a family tradition that is passing on from generation to generation in Caillé family.

In 1986, Vincent Caillé, took over the lead in running the family vineyard's operations, and since then, he is producing wines of the highest standards, combining low intervention and traditional methods, producing premium quality wines that are also expressive and reflect the Muscadet Sevre et Maine terroir. The ‘Christelle Guibert Connection’ - during a work trip in her home region of Muscadet for the British journal “Decanter”, Christelle was stricken by the high number of abandoned vineyards and by the growing number of producers who were working on the terroir. This region was the perfect place to realise her dream, and ‘Terre de Gneiss’ was born from her wish to make this forgotten wine region rise. Christelle created Vine Revival with her sister Corinne, and immediately called Vincent Caillé from Domaine Le Fay d’Homme to forge a union. ‘Terre de Gneiss’ and ‘Terre de Gabbro’ are the result of this association; modern Muscadets, based on terroir, stemming from traditional and biodynamic viticulture practices. These wines have a certain complexity which will allow them to have space amongst prestigious wines from a region in full renewal! Both Christelle and the Caillé family have experienced many challenges in the past seven years, from severe frosts to serious power outages that at one point caused the loss of their entire harvests; despite everything, Vincent and Christelle have managed to move beyond that, keeping quality as their main goal producing excellent wines each vintage.

Viticulture

The grapes for this cuvée are sourced from seven parcels of old vines planted on gabbro soils in Monnières. Gabbro is a phaneritic (coarse-grained), mafic intrusive igneous rock formed from the slow cooling of magnesium-rich and iron-rich magma into a holocrystalline mass deep beneath the Earth's surface.

Winemaking

The grapes are typically harvested by hand and undergo a gentle pressing to extract the juice. Fermentation is conducted in stainless steel tanks using indigenous yeasts, preserving the purity and freshness of the fruit. Usually aged on its lees in stainless steel tanks for a period of time, allowing for a complex and nuanced flavour profile. This process can contribute to the wine's texture, body, and overall character.

Tasting Note

The nose is expressive, offering aromas of ripe citrus fruits, green apple, and subtle floral notes. On the palate, it is dry and medium-bodied, with flavours of lemon zest and a hint of minerality. The wine is structured and balanced, with a crisp, saline finish that reflects its gabbro terroir.

Food Matching

Oysters, scallops, and grilled fish. It also complements poultry, goat's cheese, and fresh salads.