Wine aromas: Melon

Its origins and worldwide development

This ancient grape variety originated in Burgundy, but deserted its native region for the Loire Valley, and more particularly the Nantes region. Melon is thought to be the result of a cross between Gouais Blanc and Pinot Noir, making it a member of the Noirien family (16 grape varieties sharing the same ampelographic "parents"). It takes its name from the round, melon-like shape of its leaves. It is a variety that could have disappeared, as it has been banned from planting and uprooted on several occasions. It was planted in the Nantes region in the 17th century, at the request of Dutch merchants.

Its resistance to the terrible winter of 1709 - when the sea froze along the coast - which devastated the entire vineyard, enabled it to develop in the Loire-Atlantique region. It was only after the phylloxera crisis, at the beginning of the 20th century, that it came to the fore once and for all. Today, it occupies some 11,000 hectares, mainly planted in the Muscadet appellations. It is the largest single-varietal white vineyard in Europe. Outside France, it is not widely planted, occupying no more than 1,000 hectares. It is found in California under the name Pinot Blanc, notably in Napa Valley and in Sonoma and Monterey counties. Argentina devotes a tiny area of its vineyards to it, barely exceeding... 2 hectares.

Viticultural characteristics

Melon is particularly fond of cooler clay-silica soils. Its bunches are small to medium-sized, cylindrical and compact, sometimes with fins. The berries are small, spherical, thick-skinned and golden-yellow when fully ripe. A black genetic mutation was discovered only recently, in 1995. This variety therefore remains quite rare. It is a semi-erect plant with average vigor and low fertility. It is therefore preferable to prune it long enough to keep production between 40 and 50 hectolitres.

Its stumps are highly resistant to winter frosts, but its early budding makes it sensitive to spring frosts. It is easily affected by grey rot, which is very often present on the bunches, so much so that it is nicknamed "rotten". It is also susceptible to other fungal diseases such as mildew and powdery mildew. It is sometimes necessary to harvest it before it is fully ripe, in order to preserve its good health.

Aromas and type of wine produced

Melon produces fresh, light white wines with a hint of iodine and discreet aromas. It is generally low in acidity. Its aromatic palette is floral and slightly spicy, with notes of citrus (lemon, grapefruit), green almond, golden apple, reine claude, aniseed and honey. The wines produced gain in quality and stability when aged on lees.

What's more, ageing on lees limits the wine's tendency to oxidize. The wine remains on its lees throughout the winter, until bottling, which takes place no earlier than March 1st following the harvest. Dead yeast (lees) adds fatness and smoothness, while improving the wine's suppleness. A perfect accompaniment to seafood.