Claude Branger, Muscadet Sèvre et Maine


Claude Branger label

Country & RegionFrance, Loire Valley
Appellation(s)Muscadet Sèvre et Maine
ProducerClaude, Thérèse & Sébastien Branger
FoundedWorld War I (Haute Févrie)
Websitewww.lahautefevrie.com/en

Claude Branger is a tall, soft-spoken gentleman with silver hair. He dresses neatly and modestly, and there is about him, as there is about his wines, a clear sense of refinement. His grandfather developed the wine domain of Haute Févrie during the First World War. Today his wife Thérèse manages the home office in Maison-sur-Sèvre (as well as an eye-popping vegetable garden), while his son Sébastien works beside him. They farm 65 acres in two parishes in the heart of the Muscadet Sèvre et Maine appellation.

Among the small cadre of committed growers—and it remains a small cadre—the father and son team of Claude and Sébastien rank among the top. Claude was an early member of Terra Vitis, an organization that sets guidelines for sustainable farming and monitors its members’ practices to ensure compliance. Subsequently, Sébastien embarked the domain on the road to full-fledged organic farming. The first parcels received certification in 2016 and by vintage 2019 all of the domain’s parcels will be fully certified.

Claude and Sebastien Branger of Domaine Claude Branger

Sébastien also recently introduced two new wines: a méthode traditionnelle sparkling wine made entirely from Melon, and two new crus. The crus communaux are the most exciting thing to come down the Muscadet pike in recent time, and are meant to be the apex of the pyramid in Muscadet (the base being made up of generic Muscadet, and the middle being made up of the three sub-appellations of Sèvre et Maine, Côteaux de la Loire, and Côtes de Grandlieu). The INAO recognized the following crus in 2011: Le Pallet (grabbo terroir), Clisson (granite), and Gorges (clay and quartz). Four more followed in 2014: Goulaine (schist); Mouzillon-Tillières (grabbo); Château Thébaud (granite); and Monnières-Saint Fiacre (gneiss). Down the road two more are aspiring for status: La Haye Fouassière and Vallet. An homogeneous soil base combined with the inherent quality of a given site are the main criteria, coupled with lower maximum yields—45 hectoliters per hectare for a cru compared to 55 hl/ha for the sub-appellations—and a minimum ageing period on the lees (usually 24 months, but this varies).

The Brangers have vines in the delimited zones of Château Thébaud and Monnières-Saint Fiacre, and have already bottled their first rendition of the Monnières-Saint Fiacre. The Thébaud will follow, and soon you will be able to have two exceptional Muscadets made identically by the same domain, distinguished strictly by terroir.

This domain prunes its vines for low yields, harvests by hand (a rarity in this land of machine harvesting), and lets its wine rest on the lees until bottling, which is done without fining and with a light filtration—the classic sur lie technique. It’s this technique that gives good Muscadet wine its freshness and lift. Contrary to popular opinion, Melon is not, if allowed to ripen properly, naturally high in acid; it’s the lees contact and the resulting CO2 gas that give the wine its crisp spice and zest (acid Muscadet is usually the product of under ripe, high-yielding machine-harvested grapes).

Maisdon-sur-Sèvre

Dutch traders introduced the Melon grape to the region from Burgundy in the 1600s. They wanted grapes for distilling, and the city of Nantes was within ready reach of their boats. An extreme winter in 1709 wiped out the red varieties then locally grown and thereafter Melon came to rule the roost. Today, there are four appellations in the region: the base appellation of Muscadet followed by the three sub-appellations. The Muscadet Sèvre et Maine appellation is the most varied and by far the largest (this AC produces more wine than any other in the Loire Valley). A generation ago, most of its wine was forgettable except that from a few dedicated growers such as Claude Branger. Nowadays, a revolution in quality is taking place. There are wines of revelation made here, wines that are soft yet shockingly vigorous, imbued with scents of bread, lemon freshness, and sea salt minerality—a palette of aromas that in the better renditions follows through with flavor intensity and length. This is wine of the north Atlantic coast, the product of Brittany’s great shelf of granite. Melon de Bourgogne is a white cousin to Gamay, and like Gamay it can be easy, it can be delicious, and it can surprise. For those of you who like white wine that favors detailed verticality, good Muscadets are some of the best white wine values in the world.

Claude Branger sign

The Wines

WineBlendDescription
L’éClipse Méthode Traditionnelle

Melon de Bourgogne The grapes for this wine come from three adjacent plots of Melon in the Clos Joubert vineyard. These grow down slope near the Sèvre River in relatively heavy clay soils on gneiss. Clay translates into power and acidity for white grapes, a big plus for sparkling wine production. The plots were planted in 1964, 1968, and 1976, and 1985, and total an acre and a half. The wine is made entirely in house rather than at an élaborateur, and this artisan approach is carried through to the back label, which details the date of bottling and the subsequent date of disgorgement, thereby showing the length of time the wine spent on its lees in bottle. The name comes from when Claude and Sébastien witnessed a partial eclipse of the sun while harvesting in the Clos Joubert vineyard.
Le Fils des Gras Moutons
Melon de BourgogneThis is the domaine’s excellent base wine coming from 26 acres of vines in earlier maturing plots (while named the son of the wine below, this does not come from the same vineyard—it is simply made in the same spirit). The soil runs from 10 to 16 inches deep and the granite bedrock is metamorphic gneiss full of mica and quartz. These vines average 40 years of age and their yield averages 50 hectoliters per hectare (the legal maximum permitted in the AC, and thus the norm, is 55 hl/ha). The wine rests on its lees for six to seven months before bottling, and a productive year will see 5,800 cases made.
Terroir les Gras MoutonsMelon de BourgogneFrom 18 acres of vines growing in a celebrated vineyard named the Fat Sheep.* This is in the adjacent commune of Saint Fiacre, which is the smallest of the 23 communes in the Sèvre et Maine AC and one with some of the best grape growing land. The rocky gneiss soil here is thin, between 6-14 inches deep, in a seam of amphibolite, a greenish metamorphic rock. The vines were planted between 1930 and 1986, and average more than 50 years old. The meager soil and the old vines give naturally low yields, averaging 45 hl/ha. The wine rests on its lees in underground tanks for twelve to fourteen months. Ripe, round, concentrated and intensely mineral, this wine can age beautifully, developing aromas with bottle age that are a cross between Riesling and Pinot Blanc. A productive year sees 3,625 cases made.

* Fat Sheep is the current literal translation, but it’s pretty far off base. Gras moutons comes from the old local dialect for gros moton or gros motton. Gros refers to something important, as in big or prominent. Moton is derived from mons in Latin, referring to mont (mount in English), the base for montagne or mountain. Motton comes from motte, referring to a natural levy or rise in the ground. Whether you go with moton or motton, it’s clear that Gras Moutons refers to a high point of ground in the area.
Monnières-Saint Fiacre
Melon de BourgogneThis cru is based on gneiss soil and made up of a selection of well-sited vineyards. The Brangers have four parcels awarded the right to make this cru, including Gras Moutons (thus a portion of those grapes go into this wine). The first release came from the 2009 vintage and less than 400 cases were produced. They made the wine with indigenous yeast and left it on its lees in a horizontal underground tank for 33 months (the INAO rules require 24). Check the links below to see maps of the crus and of the Branger parcels.