Petit Meslier is a rare white grape believed to be from northeastern France. It is a cross between Gouais Blanc and Savagnin that occurred naturally. It is also one of the seven approved grape varieties for the production of Champagne. Petit Meslier used to be far more widely planted than it is today. It fell out of favor because it is ripe for about as long as an avocado. This means that it must be harvested as soon as it is ripe to retain its high acidity. It is capable of having this high acid in warm vintages and in warmer parts of the Champagne region. It produces inconsistent yields and is susceptible to many problems in the vineyard, which can be problematic for growers. Recently, interest has been increasing in the grape, but is still limited. In 2018, there were about 18 hectares planted in France according to French vine planting data. Some producers have started producing champagnes with 100% Petit Meslier, but blends are more common. There are also some plantings in Australia but those account for less than 2 hectares.
This week I drank a NV Liébart-Régnier ‘L’Enclos’ Brut Nature Champagne. This wine was 100% Petit Meslier. It is a pale straw color with aromas of green apple, yellow pears, lemon peel, white peaches, elderflower, roasted hazelnuts, rhubarb, and ocean breeze. This dry wine has a refreshing acidity that balances the weight of the wine. On the front palate, the citrus and green fruits are evident then give way to stone fruits on the mid palate and it finishes with the floral notes, nuttiness, rhubarb and salinity. This is a very unique and complex wine! It would pair great with goat cheese, lemon meringue pie, fried chicken, or raw oysters. I paired it with scallops and cajun cream sauce over pasta.
-TheLooseTannin
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