Les Brosses 2020 Lucas Salmon

Identity and origin

Les Brosses 2020 comes from a single steeply sloped plot overlooking the Maine River in the heart of the Loire Valley. This 100% Melon Blanc perfectly expresses its terroir: sandy soils with pebbles over granite and gneiss, enriched by rock outcrops that enhance its mineral complexity.

Vineyards and viticulture

The vines, aged between 44 and 79 years, are a precious viticultural heritage. In 2020, the vineyard was in its first year of organic conversion, with environmentally respectful practices. The harvest is mechanical, ensuring grapes are picked at optimal ripeness.

Winemaking and ageing

After pneumatic pressing and light settling, spontaneous fermentation takes place in underground cement vats with indigenous yeasts. Three post-fermentation bâtonnage enrich texture and aromatic complexity. The wine ages for 14 months on its lees, gaining depth and long-lasting flavour.

Style and tasting notes

Les Brosses 2020 shows intense aromas of ripe citrus, white-fleshed fruits, and subtle flinty notes. On the palate, it is broad, fresh, and saline, with a mineral tension stretching into a long finish. Ideal with shellfish, baked fish, and aged goat cheeses.

Tech sheet

• Region: Loire Valley

• Variety: 100% Melon Blanc

• Appellation: Muscadet AOP

• Vineyard area: 1 plot on steep slopes near the Maine River

• Soil: sandy with pebbles, granite and gneiss subsoil, rock outcrops

• Average vine age: 44–79 years

• Farming: first year of organic conversion

• Harvest: mechanical

• Vinification: pneumatic pressing, light settling, fermentation in underground vats with indigenous yeasts, 3 bâtonnage after fermentation

• Ageing: 14 months on lees in underground cement vats

• Fining: no

• Filtration: no

• Total SO₂: 50-60 mg/l

• Production: approx. 15,000 bottles

• Extra info: 12% Vol.; acidity 4 g/l; pH 3.45

Origins and training of Mickaël Salmon

Mickaël Salmon completed his oenology studies in France in 2012 and worked for two years as a winemaker in another winery. He then returned to the family estate, Domaine Salmon, where he further refined his skills. In February 2015, he travelled to New Zealand to broaden his expertise, and in July 2019 he decided to embark on his own project, founding Domaine Lucas-Salmon.

An independent and organic approach

Alongside the family business, Mickaël created Domaine Lucas-Salmon, currently in organic conversion, with a different approach to both vineyard and cellar work. His philosophy focuses on selecting specific plots from the estate to produce single-varietal cuvées in the best vintages. The goal is to craft wines with a clear identity, expressing both the grape and the terroir.

Terroir and cultivated varieties

Domaine Lucas-Salmon covers 10 hectares across the communes of Château-Thébaud and Vertou, crossed by the Sèvre and Maine rivers. Among the rolling vineyards of the Nantes area, Mickaël cultivates Melon Blanc, Folle Blanche, Gamay, and Pinot Noir. Proximity to the ocean imparts a distinctive saline character and mineral freshness that define his wines.

Winemaking and ageing

In the cellar, Mickaël employs careful, respectful practices aimed at preserving the natural expression of the grapes. The wines are aged in underground concrete vats or traditional egg-shaped clay amphorae, methods that protect aromatic purity and structure while enhancing elegance and drinkability.