Domaine de la Pepiere Muscadet ‘La Pepie’ 2023

92 Points, John Gillman

The 2023 ‘La Pepie’ represents the best value in Domaine de la Pepiere lineup and arguably one of the very best in the region. This is 100% Melon de Bourgogne made from organic and certified-biodynamic farming and the harvest is done entirely by hand. All this for a wine that checks in under $20/bottle. You can’t say the French aren’t passionate!

It’s a high-toned treat with sweet stone fruits and honeydew notes on the attack that are met with waves of stony minerality and piercing acidity that cut through the fruit beautifully. Longtime wine-writer John Gilman calls ‘La Pepie’ first-class juice and this year, the reviewer who is always conservative on points went as high as 92 for this gem. He concluded his review by calling this an “excellent Muscadent and a stunning value.”

$18.50

Availability: In stock


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92 Points, John Gillman
The Muscadet “la Pepie” from domaine de la Pepiere is the first exacmple from this appelation that I have tasted from the 2023 vintage and underscores just how favored Muscadet was in a tough growing season. The vibrant bouquet hops from the glass in a complex combination of green apple, lime, lovely minerality, briny notes of ocean breeze and a topnote of dried flowers. On the palate, the wine is zesty, precise and full-bodied, with an excellent core of fruit, lovely mienral drive and cut, a fine spine of acidity and lovely precision on the long, impeccably balanced and complex finish. This is excellent Muscadet and a stunning value!

Domaine de la Pepière is a revered estate located in the heart of Muscadet Sèvre et Maine, a sub-appellation of the Loire Valley renowned for its crisp, mineral-driven white wines. Founded in 1984 by Marc Ollivier, this domaine has become synonymous with high-quality, terroir-expressive Muscadet.

Marc Ollivier, joined later by Rémi Branger and Gwénaëlle Croix, has been a pioneer in elevating the reputation of Muscadet. The estate’s commitment to organic viticulture, hand-harvesting, and the use of indigenous yeasts has set a new standard for the region. Their approach focuses on expressing the unique characteristics of their diverse terroirs, which include the prized gneiss and granite soils of the area.

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