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| MOSELLE
Norbert Molozay is a true pioneer in French winemaking who has nearly single-handedly resuscitated France’s most northerly appellation, Moselle. This tiny VDQS (just 100 acres) is tucked up in the northeast corner of France, just over the Vosges Mountains from Alsace, near the Luxembourg border. Although an important wine region up to the mid-nineteenth century, phylloxera, industrialization and two world wars brought near obliteration of viticulture around Metz, in Lorraine, whose production was sold to make champagne until 1910, when the A.O.C. Champagne was created. Starting with the 2009 vintage, Château de Vaux will be working with organic farming methods, and will be certified organic ( biologique ) in 3 years. |
| Chateau de Vaux Website |
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| Moselle Blanc - Les Gryphées |
| The cuvée Les Gryphées is composed of 30% Auxerrois, 30% Muller Thurgau (a crossing of Riesling and Chasselas), 30%Tokay Pinot Gris and 10% Gewurztraminer.
The vines grow on rocky terraces with a south, southeast exposure in a climate which is a mix of oceanic and continental. Vines are planted on hillsides west of the Moselle River on clay-limestone soils. Each grape variety is separately harvested according to its ripeness, and is immediately pressed in a pneumatic wine press. Fermentation is carried out in temperature-controlled tanks at low temperature, with final blending in February.
Les Gryphées shows notes of peaches and white flowers on the nose, followed through the palate with ripe fruit which is both rich, delicate and complex, revealing peaches and banana.. Molozay suggests pairing this delightful wine with tagliatelle and mussels, sea scallops or a roasted free-range chicken with lemongrass. Indeed the Germanic resonances of this cuvee marry extremely well with exotic seasonings. |
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