The Story


Peter Hahn took over the two hectare estate of Le Clos De La Meslerie in 2002, transforming it from an industrially maintained vineyard to one run along organic principles.

Vineyards have existed on the land since the early 17th century, and wines have been made there ever since. Hahn wanted to create wines that reflect that history, using 20 to 60 year old vines. He wanted to create distinctive wines with an individual personality, using simple, natural techniques. Hahn likes to think of it as a “micro-domain” in organic farming, with small-scale production of high quality artisan wines. 

"The fact that we press the grapes with a manual press is probably taking “natural” to the extreme… For me, there are two reasons for being as “natural” as possible: it is more ecologically friendly, and it is the only way to get a true expression of the terroir. The more interventions there are, the more standardized the wine becomes."

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The People


Peter is an American who bought the tired vineyard of Clos de la Meslerie after becoming disenchanted with his world of investment banking in Paris. He followed his passion and became a vigneron but from the very start, his instincts told him the only way was the natural way.

"For me, it is all about low intervention. It is about letting nature play the biggest role, center stage, and not trying to control nature at every step, which is what so much modern winemaking is about."

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The Place

France, Loire

Le Clos De La Meslerie features four plots of vines, each with slightly different flint-clay soil composures. From this, Hahn only produces one wine every year, a Chenin Blanc. In 2013, the estate produced its first sparkling wine.

As an organic producer, Hahn does not use herbicides or pesticides, and he only ever harvests by hand and uses a manual press. To reinforce the unique character of his wines, each bottle is numbered.

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