Domaine Ménard-Gaborit: Five Generations in Muscadet

In the hills above Monnières in the Loire region, let’s meet Philippe Ménard, a winemaker at Domaine Ménard-Gaborit. Drawing on the purest of traditions, he tells us how he now runs the estate with his brother Thierry and his wife Pascale, between “

The Ménard-Gaborit Family: A Family of True-Blue Winemakers in Monnières, in the Loire

In my family, wine wasn’t really an option. I grew up with parents who had both been winegrowers for over five generations. As a young man, I worked in the fields, with winemaking more a physical labor than a mental one. Then, my studies at the Beaune wine school gave me a new perspective on the profession, especially thanks to the friendships I formed there around wine. In 1983, I started working with my father on the estate, and five years later we went into business together. At the same time, my younger brother Thierry, who was then pursuing a business degree, became interested in the experience. I quickly put him at ease and invited him to join us in the venture in 1991. Today he specializes in the commercial side of the estate, while I focus more on the vineyard. But that’s not all—my wife Pascale is also by our side, handling the estate’s management and accounting as well as our wine tourism activities. It’s a far cry from my father’s or grandfather’s days, when they were the only ones making decisions for the estate!

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The Muscadet from Domaine Ménard-Gaborit

Our approach to customers today is completely different from my parents’ because we offer a much broader selection. For example, within the Muscadet Sèvre et Maine appellation, we produce six or seven different Muscadet wines, not to mention the various vintages. Today, we’re working to help people discover or rediscover the Melon de Bourgogne grape: through its winemaking and terroir, it offers a rare diversity… and many wine lovers say they’re pleasantly surprised by the complexity and potential of this wine.

At the winery, we produce three lines of wine:

• First, the Omega range—based on table wines, made with natural fermentation, and meant to be enjoyed right away,
• Next up is the Mégali range (a portmanteau of Ménard-Gaborit and “Lie”) with its round, smooth, and slightly sparkling Muscadets,
• Finally, we have the Méganomes (a portmanteau of Ménard-Gaborit and “gourmet”), wines that are gaining in structure and complexity and are intended more for fine dining, such as our Monnières-Saint-Fiacre Communal Appellation.

In this particular case, the specifications are more precise than for other wines: the vineyard plot must be approved by the INAO (National Institute for Origin and Quality), and the winemaking process lasts between 24 and 36 months. With these wines, the effervescence literally fades away, giving way to more exotic flavors and a longer finish.

Our Estate's Favorite Cuvées:

Muscadet Sèvre et Maine sur Lie 2017: On the palate, it offers aromas of white-fleshed fruits, green apples, and a hint of minerality.

Monnières Saint-Fiacre 2012: This full-bodied, intense wine, with its lovely balance, offers a long, refreshing finish.

1ère escale blanc 2021: A fresh, fruity nose with notes of pear, peach, and apricot.

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The "Sustainable Agriculture" certification: a personal commitment for Philippe Ménard

We are not certified organic, but we have always strived to respect nature as much as possible, to quantify our practices, and to document them in a way that fosters a consistent approach and transparency with our customers. Since there is no “Sustainable Agriculture” label on our bottles, this is a personal commitment, free from any opportunism. Having been certified twice (the certification is valid for 5 years), we are also HVE (High Environmental Value) certified: an approach recognized by the Ministry of Agriculture aimed at harmonizing and broadening the environmental scope. This takes into account various areas (biodiversity, pest control, fertilization, and water management).

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Things are happening at Domaine Ménard-Gaborit: a guesthouse, dinner concerts, and soon trade shows in China!

These days, people are becoming increasingly curious about the winemaking profession, so we decided to open the estate to tourism—and evenwine tourism. It all started with the “Molinaria” guesthouse, which has been available at the estate for the past three years. We also have a dining room dedicated to themed meals, featuring a unique menu created by my wife, where the atmosphere is always relaxed and friendly. By the end of the year, we also plan to organize dinner concerts as well as other lively activities centered around wine. And since we love to keep expanding our horizons, our sales director, Maxime Lavolé, will soon be heading to China to present our wines at trade shows.