The quality of what I am tasting from the Muscadet region has grown by leaps and bounds over the past few years. Still a great area for lots of lovely values, there is a tier of wine emerging from some top producers that is so compelling you may begin setting aside more costly whites like Chablis, Sancerre and white Burgundy, in lieu of these steely mineral driven whites. The Gadais "Peninsula" is one such release. Coming from the oldest vines with one parcel dating back to 1929, all the grapes are planted on a plateau over mica and gneiss. Extended lees aging lends depth and richness which starts steering you towards Chablis territory in terms of complexity. The wine has notes of apple, pear, a hint of beeswax and whisps of salinity which combined with balancing acidity and an outstanding mouthfeel make for a long lasting mineral driven finish. Muscadet is one of my favorite oyster wines but the richness and complexity in the Peninsula also make for a stellar pairing with heartier fish dishes such as pan roasted monkfish, grilled halibut or a sole meunier.

Just in time for the height of Spring! This crisp and refreshing white has some very nice white flower scents with mellow lemon and a hint if raw pine nut. On the palate, it has lush lemon cream mixed with upper palate saltiness and just a little beeswax. The finish is very long and mineral laden with bright citrus fruits. This one is super versatile for both those who love tart and tangy white wines and also those who like a hint of richness and body to their wines. It is also cellar worthy. I do wish that it came in magnums, though!