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True to its breeding and very old vines, the 1999 Chateau de Chasseloir is both rich and dry. The wine possesses many layers of fruit, intertwined with mineral overtones. In the glass, this Muscadet sports a clear , vibrant robe and an amplifying nose. On the palate, the Chateau de Chasseloir is thankfully full-flavored (rather atypical for Muscadet) and it possesses subtle complexity, which lingers on in the wine's long finish. Drink this excellent Muscadet moderately chilled with the freshest seafood money can buy.
Oysters, oysters and more oysters are the perennial favorite food with Muscadet, particularly in France where copious quantities of raw oysters are consumed with more than a few bottles of Muscadet. If raw oysters do indeed strike your fancy, the Chateau de Chasseloir makes an outstanding accompaniment, but we suggest you heed the prevailing health warnings concerning raw shellfish and opt instead for any number of great oyster specialties that are cooked. Oysters Rockefeller; Angels on Horseback, which are oysters wrapped in bacon before being sautéed; Poached Oyster Salad and an Oyster Stew all make terrific companions to the 1999 Chateau de Chasseloir. Of course, shrimp cocktail, prawns or any other fresh seafood will do splendidly with Muscadet, too. Bon Appetit!
With a name this long, it makes you wonder how many people have ever successfully pronounced this wine's name ten times fast and lived to tell about it. Yet, the Chereau Carre family have produced some of the best Muscadet wines in all France. The House of Chereau Carre occupies the most privileged position in the Nantes region of France (just south of Brittany, along the Loire River). This family-owned property dates back to the 15th century. The vines cover 267 acres of the highest quality soil in the prized Sevre et Maine district of Muscadet. Devoted to 100% Melon de Bourgogne, the premium grape varietal of Muscadet, Chereau Carre turns out a host of top-notch Muscadet, but none better than its estate-bottled Chateau de Chasseloir. Hailing from a vineyard planted in the 19th century, the hundred year old vines of Chateau de Chasseloir must dig deep into the rocky soil of this ancient vineyard for sustenance. It is this struggle of old vines that produces the most exquisite of wines. All the finest wines of Muscadet, including Chateau de Chasseloir are fermented "sur lie". A "Sur Lie" designation in Muscadet means the wine has been fermented on its skins and bottled directly off those skins or lies, resulting in the maximum amount of extract, flavor and freshness in the wine.
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