Terroirs 2023 Lucas Salmon

Identity and origin

Terroirs 2023 is born in the heart of the Loire Valley within the Muscadet AOP appellation. Made from 100% Melon Blanc sourced from two organically farmed plots, it thrives on sandy soils with pebbles over granite and gneiss, giving the wine distinctive minerality and freshness.

Vineyards and viticulture

Planted in 2015 and 2018, the vines benefit from an ideal microclimate thanks to the ocean’s influence and the soil’s excellent drainage. Organic farming methods are applied to maintain soil vitality and biodiversity. Harvesting is mechanical, ensuring precise selection and preserving berry integrity.

Winemaking and ageing

Following pneumatic pressing and light settling, spontaneous fermentation takes place in underground cement vats with indigenous yeasts. Ageing on the lees for 12 months enhances structure, aromatic complexity, and a smooth, rounded palate.

Style and tasting notes

Terroirs 2023 opens with aromas of fresh citrus, green apple, and subtle saline undertones. On the palate, it is tense, vibrant, and persistent, with a mineral core that invites another sip. Perfect with seafood, white fish, and fresh goat cheese.

Tech sheet

• Region: Loire Valley

• Variety: 100% Melon Blanc

• Appellation: Muscadet AOP

• Vineyard area: 2 plots

• Soil: sandy with pebbles, granite and gneiss subsoil

• Average vine age: planted in 2015 and 2018

• Farming: organic

• Harvest: mechanical

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

• Ageing: 12 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 3.8 g/l; pH 3.5; bottled 24 October 2024

Identity and origin

Terroirs 2023 is born in the heart of the Loire Valley within the Muscadet AOP appellation. Made from 100% Melon Blanc sourced from two organically farmed plots, it thrives on sandy soils with pebbles over granite and gneiss, giving the wine distinctive minerality and freshness.

Vineyards and viticulture

Planted in 2015 and 2018, the vines benefit from an ideal microclimate thanks to the ocean’s influence and the soil’s excellent drainage. Organic farming methods are applied to maintain soil vitality and biodiversity. Harvesting is mechanical, ensuring precise selection and preserving berry integrity.

Winemaking and ageing

Following pneumatic pressing and light settling, spontaneous fermentation takes place in underground cement vats with indigenous yeasts. Ageing on the lees for 12 months enhances structure, aromatic complexity, and a smooth, rounded palate.

Style and tasting notes

Terroirs 2023 opens with aromas of fresh citrus, green apple, and subtle saline undertones. On the palate, it is tense, vibrant, and persistent, with a mineral core that invites another sip. Perfect with seafood, white fish, and fresh goat cheese.

Tech sheet

• Region: Loire Valley

• Variety: 100% Melon Blanc

• Appellation: Muscadet AOP

• Vineyard area: 2 plots

• Soil: sandy with pebbles, granite and gneiss subsoil

• Average vine age: planted in 2015 and 2018

• Farming: organic

• Harvest: mechanical

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

• Ageing: 12 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 3.8 g/l; pH 3.5; bottled 24 October 2024

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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.