" We don't sell the wine without touching the vine "
Wine from Joseph Mellot Jean-Michel
Filter
The Domaine Joseph Mellot Jean-Michel Estate
Located in the town of Preuilly, Domaine Joseph Mellot is one of the leaders in the Loire Valley. The Mellot dynasty was founded in Sancerre almost five centuries ago by Pierre-Etienne Mellot and, since then, the family has always been involved in winemaking. In fact, in 1698 Cesar Mellot was entrusted with the weighty task of advising King Louis XIV on his choice of wines. Throughout the years, each new generation has continued to enrich and perfect the family's winemaking skills. In 1984, Joseph's son, Alexandre, took over the estate with quality as his main objective and a focus on the artisanal winemaking process and philosophy transmitted from one owner to the other.
Jeam-Michel Sorbe took over the family estate in 1973 and for about 30 years devoted his energy and passion to develop the reputation if the Quincy and Reuilly appellations. His wines had a great success and Jean-Michel Sorbe became a well-known personality in the region.
The Sorbe and Mellot families met through a mutual friend and began working together in 1988. In 1999, since his children had chosen to follow other paths, Jean-Michel decided to hand his estate over to Alexandre Mellot.
The Domaine Joseph Mellot Jean-Michel Vineyards
They farm 11 hectares (27 acres) in Reuilly (10 hectares in the commune of Preuilly, 1 hectare in Reuilly), and 3 hectares (7.4 acres) in Quincy.
Soils:
- Preuilly: orange colored clay on ancient alluvial deposits (clay and silt). Deep, structured sols.
- Reuilly: grainy sand, Fairly light soils with a clay subsoil.
- Quincy: 2 parcels are planted on alluvial deposits (sand and gravel from the beginning of the quaternary period); 1 parcel has a higher clay content with the presence of lacustrine limestone on the surface.
The Quincy appellation (A.O.C. founded in 1936) measures 200 hectares (494 acres). It is the second oldest A.O.C. in France after Châteauneuf du Pape. The appellation almost disappeared as a wine after World War II, but today is staging a come back with new blood and new plantings. The vineyards lie around and between two towns, Quincy and Brinay. Quincy is a A.O.C. on the move and its A.O.C. status only applies to white wines, not red or rosé.
The vineyards of Reuilly (A.O.C. founded in 1939) measures 150 hectares (370.50 acres). The grapes grown are Sauvignon, Pinot Gris, and Pinot Noir. Reuilly was once known for a vin Gris de Pinot Noir, which today is 15% of the area’s production.
Diane de Galinière is another property owned by Joseph Mellot. Once again, they have decided to keep the yield low in order to obtain the best quality. Coteaux du Giennois A.O.C. was unknown a few years ago and is now an appellation to watch thanks to the care provided by Joseph Mellot. The Coteaux du Giennois vineyards measure 160 hectares (395.2 acres) composed of siliceous-clay soil in the northern part and Kimmeridgian marl in the south.
Showing 1 to 6 of 6 (1 Pages)
Sort By:
Show:Products per page
Display: List / Grid
All older vintage wines have been purchased from a single collectors cellar. Pictures can be requested before shipment.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Jean-Michel Sorbe Reuilly Blanc is made from 100 percent Sauvignon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvingon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Jean-Michel Sorbe Quincy Blanc is made from 100 percent Sauvignon Blanc.
The first nose is expressive and opens up to notes of acacia, citrus (lemon, grapefruit). Full on the palate with lovely freshness. This wine boasts nice balance and good length.
The vines are 15 to 20 years old and are located on the left bank of the Cher River, southwest of Quincy. This vineyard enjoys good exposure to the sun and overlies hillocks composed of sandy alluvial deposits and gravel dating back to the Quaternary Period. Each terroir is managed with minimal intervention in an environmentally friendly approach. Vinification: Slow pressing. Fermentation took place under controlled temperatures (18°C).The wine was aged on fine lees for a minimum of 4 months. It was filtered only once before being bottled.
Pair with crustaceans, asparagus, or goat's cheeses.
After pouring, allow the wine to breathe for a few moments in the glass before enjoying so that it may fully release all of its aromas.
Showing 1 to 6 of 6 (1 Pages)
- back
Selected Options
Wineries
Categories
Pricing
Countries
Regions
Grape Types
Wineries
Organic/Free Shipping
The sage, autumnal older sister to the spring verve of the Juvenile, Old Vines encompasses everything we stand for at Turley. Teeming with dark berries, currants, baking spices, earth, and a sprinkle of petrichor on the nose. The palate is brooding yet supple, serious yet satisfying. Inherently embodies the depth, complexity, and grace that can only come from old vines.
Review:
As with the Juvenile bottling, the 2022 Zinfandel Old Vines punches above its weight in this vintage. The nose is considerably deeper, fuller and more polished, opening with aromas of crushed plums, wild berry preserves, tobacco leaves and similar autumnal accents to its younger sibling. The palate is light- to medium-bodied, carrying through the polished quality of the nose and melds it with a subtly dusty tannin structure and bright acidity. The finish is straightforward and easy to drink, offering generous layers of fruit, spice and floral notes.
- Robert Parker's Wine Advocate 92 Points
A gutsy little red, with intense yet zesty flavors of raspberry, cranberry, savory anise and black pepper that finish with briary tannins.
Wine Spectator 92 Points
Larroque Bordeaux Blanc is made from 73% Sauvignon Blanc and 27% Colombard.
No oak.
Color : Pale yellow with green tints.
Nose : Complex aromas of white flowers, exotic fruits, citrus and boxwood, with a touch of minerality.
Mouth : Aromatic, with a nice richness and freshness. Predominant flavors of tart, crisp fruit.
Marie-Christine, the daughter of Henri Ducourt, purchased this prestigious left-bank property in 1979, which lies on the border of the Graves appellation.
The 60-hectare vineyard was rapidly replanted and the château building, which dates from 1348, was restored.
Our family now produces three different-colored wines there: red, white and rosé.
Grown on loamy-clay soil.
Harvest : Machine harvesting in the cool, early morning
Maceration : Skin-contact maceration for several hours, depending on ripeness, and pressing
Fermentation : Beginning of the cold alcoholic fermentation (12°C / 53°F) then an increase in temperature to finish the fermentation at 20°C / 68°F.
Enjoy this wine as an aperitif or during the meal with fish, seafood or chicken salad.
©2026 Timeless Wines. All rights reserved
