Domaine Le Fay d’Homme


Already certified organic, Domaine Le Fay d’Homme is in the midst of converting to biodynamics. Making wines for over 27 years, fifth generation winemaker Vincent Caillé is an enthusiastic spokesman for the region, yet his wines don’t always fall into the traditional Muscadet box. His plantings are 80% Melon de Bourgogne, 10% Folle Blanche (Gros Plant) and 10% various red varietals – all spread over four towns with three different terroirs: geniss, orthogneiss and gabbro.

We started off with the 2012 Gros Plant du Pays Nantais, a bright, fresh and lively white with an acidic tang made with folle blanche grape (grown on gneiss with silex) that in Caillé’s hands transcends the most acidic local versions. The wine is made under the domain’s La Part du Colibri label,along with a couple of reds, and is a terrific warm weather quaffer.

We jumped into Muscadet with the 2012 Le Fay d’Homme, which had nice minerality and a long finish. The signature Muscadet of the domaine, this wine is made from Melon de Bourgogne 35+ year old vines planted on gneiss and aged in traditional glass lined cement tanks, offering a classic expression. The 2012 may have been a stingy vintage with low yields and small production but it produced some great quality juice.


Things got interesting with the* 2012 Vieille Vignes* from 60 year old vines – though young, it drank like a much older wine, already round, with a balanced minerality and great aging potential. The vines are planted in gabbro, black volcanic stone. While wines from gabbro grown-vines can be austere in their youth, they age well for ten or more years – we got a peak at its potential when tasting the 2009 as well.

The 2010 Clos de la Fevrie (from orthogeniss), which Caillé deservedly calls “Grand Muscadet,” underwent a long fermentation and spent 15 months on lees. It drank beautifully, with supple, deep flavors, power and richness. The 2009 Monnieres Saint Fiacre, from vines on gneiss, yielded a high acid yet elegant wine after 39 months of lees contact. We couldn’t help but marvel at how these wines must evolve with age. As we talked about Muscadet’s aging potential, we were surprised by a bottle of a 2003 Le Fay d’Homme Muscadet, a rare and delicious treat we enjoyed over dinner with the winemaker and his daughter. Despite the hot vintage, the wine showed very well and was big enough to stand up to dishes beyond the typical seafood pairings.

Caill̩ also makes a couple of very good sparkling wines: the dry X Bulles and the moscato-like demi-sec Z Bulles, both made according to m̩thode ancestrale Рa very traditional way of making sparkling wine where it is bottled before all the residual sugar is fermented into alcohol, without dosage and often riddling.

Humble, passionate and very personable, Caillé may not be one of the most widely known producers in Muscadet, but he is one to watch and his wines are worth seeking out.


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