Jo Landron

Domaine Jo Landron wines: buy at the best price

Jo Landron is one of the most iconic and respected figures in the vineyards around Nantes. A pioneer of biodynamics in the Muscadet Sèvre et Maine appellation, he has led Domaines Landron since 1990. Its nearly 50 hectares are spread across Domaine de la Louvetrie, Château de la Carizière and Grands Houx in La Haye-Fouassière. Planted 95% to Melon de Bourgogne, his vineyards sit on a mosaic of exceptional subsoils: amphibolite, sandstone over clay, orthogneiss and quartz, which give his cuvées rare minerality and depth. Certified organic since 2002 and biodynamic since 2011, Jo Landron produces around 260,000 bottles a year, half of which are exported, making Domaines Landron a global benchmark for terroir-driven Muscadet. His daughter Hélène has joined the estate to carry this family venture forward.

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Jo Landron Strike
6 in stock
120109
White
75cl
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Vin de France | Vin de France

Jo Landron Strike

€15.00 inc-VAT per bottle
€12.50 ex-VAT
TOP producer from the Loire

History of Domaine Jo Landron

The story of Domaines Landron began in 1945, when Pierre Landron and his brother Julien acquired three hectares of land in La Haye-Fouassière, in the heart of the Muscadet Sèvre et Maine appellation, that had lain abandoned during the war years. They cleared and planted the land, gradually developing the family estate. In 1967, the brothers went their separate ways, and Pierre continued alone. In 1979, his son Joseph, known as Jo, graduated from the École d'Agriculture de Briacé, joined the estate and began buying new parcels. In 1990, Jo officially took the reins and put his vision into practice: a terroir-driven Muscadet that is mineral, pure and expressive.

The decisive turning point came in 1987: a chemical herbicide nearly poisoned the vines, prompting an immediate change in thinking. Jo banned these products and began plowing the soil. In the 1990s, he eliminated synthetic pesticides altogether and established his single-vineyard range in 1993: Amphibolite, Les Houx and Le Fief du Breil. In 1999, he began the formal transition to organic farming, obtained Ecocert certification in 2002, then turned to biodynamics in 2005 on the advice of Pierre Masson, earning Biodyvin certification in 2011. Hélène Landron joined her father to take over, carrying on the family philosophy of rigor and respect for living things.

Terroirs and vines of Domaine Jo Landron

The richness and originality of Domaines Landron lie in the exceptional diversity of their underlying geology, which forms three distinct major terroirs. The first, on amphibolite, consists of green metamorphic rocks that impart a particularly pronounced minerality, giving the wines their lively, saline character. The second, on clay-rich sandstone at Les Grands Houx, brings greater roundness and remarkable aging potential. The third, at Château de la Carizière and Le Fief du Breil, rests on orthogneiss and quartz: poor, eroded metamorphic rock derived from granite that drives the vines to seek minerals deep below the surface.

The hillside vineyards overlooking the Sèvre Nantaise benefit from a temperate microclimate and good natural airflow, which helps limit disease pressure. Grapes are harvested exclusively by hand and rigorously sorted in the vineyard. Yields are deliberately limited to no more than 42 hl/ha, with green harvesting when needed. Melon de Bourgogne accounts for 95% of the plantings, complemented by a few parcels of Folle Blanche.

Winemaking at Domaine Jo Landron

Jo Landron’s philosophy in the cellar is clear and consistent: reveal the mineral identity of each terroir through low-intervention winemaking. Whole clusters are pressed directly and slowly. Alcoholic fermentation relies solely on native yeasts, in concrete tanks or oak barrels depending on the cuvée. Malolactic fermentation is generally avoided for the main cuvées to preserve the freshness and natural tension of Melon de Bourgogne. For Melonix, by contrast, malolactic fermentation is allowed, giving the wine a different roundness and approachability.

Lees aging is central to the Landron style: 11 to 12 months for entry-level cuvées and up to 24 to 30 months for age-worthy single-vineyard cuvées such as Le Fief du Breil. This extended aging brings complexity, body and a distinctive texture while preserving freshness and minerality. The carbon dioxide naturally produced during fermentation is retained, giving the wines the slight spritz so typical of Muscadet sur lie. The most site-specific cuvées are bottled without fining or filtration.

The cuvées of Domaine Jo Landron

La Louvetrie (Muscadet Sèvre et Maine sur Lie): The entry-level cuvée and first expression of the estate, La Louvetrie comes from several parcels belonging to Domaines Landron and is aged on the lees for 14 months. It offers lovely roundness and suppleness, with aromas of lemon and fresh white fruit and subtle minerality on the finish. An approachable, fresh and versatile Muscadet, ideal with grilled sea bass, sashimi or a seafood platter; serve at 8–10°C.

Amphibolite (Muscadet Sèvre et Maine sur Lie): A cuvée from parcels lying on amphibolite, a green metamorphic rock characteristic of the Nantes area. A blend of several young-vine parcels on varied soils, it expresses the vibrancy and crystalline minerality of the amphibolite terroir. Bright citrus aromas, wet stone and saline notes, with a precise, savory palate. A Muscadet of great purity, ideal with oysters and shellfish.

Amphibolite Nature (Muscadet Sèvre et Maine sur Lie): A natural version of the Amphibolite cuvée, made without added sulfur, fining or filtration. It expresses the minerality of the amphibolite terroirs with even greater directness and vibrancy. An intense, expressive nose and a lively, savory palate, for lovers of natural wines and Muscadet in its purest expression.

Les Houx (Muscadet Sèvre et Maine sur Lie): A single-vineyard cuvée from Les Grands Houx, where the vines grow on sandstone over clay. Aged longer on the lees, it develops notes of exotic fruit, delicate honey and almond over time while retaining lovely mineral tension. With excellent aging potential, this wine gains polish and complexity over the years. A Muscadet made for the table.

Le Clos la Carizière (Muscadet Sèvre et Maine sur Lie): A single-vineyard cuvée from a four-hectare parcel at Château de la Carizière, planted between 1944 and 1975 on orthogneiss and quartz soils. Low yields of around 38 hl/ha. An elegant nose of juicy pear, lemon zest and chalky minerality, with a silky opening, generous texture and a long, lively finish. A refined wine, perfect with seafood, shellfish or grilled fish.

Le Fief du Breil (Muscadet Sèvre et Maine sur Lie): The prestige cuvée and pinnacle of the range, from a six-hectare hillside parcel overlooking the Sèvre Nantaise. It faces due south and has poor, very stony clay-silica soil with abundant quartz over orthogneiss bedrock. The vines are 40 years old, yields are limited to 40 hl/ha, and the grapes are hand-harvested and rigorously sorted. Fermented with native yeasts in concrete tanks, without malolactic fermentation, then aged on the lees for 24 to 30 months with stirring in oak barrels, with no new oak. The wine has smoky, saline notes and a lively opening that gives way to aromas of lemon, candied citrus, almond, stone and truffle. An exceptional wine for aging, ideally enjoyed after 5 to 10 years in the cellar, or even longer. A favorite of La Revue du Vin de France.

Haute Tradition (Muscadet Sèvre et Maine sur Lie): A cuvée made from a rigorous selection of the estate’s best parcels and aged on the lees for around 11 months. It embodies Muscadet tradition at its most carefully crafted and typical: fresh aromas of lemon, white flowers and stone, a focused, mineral palate and a lingering finish. A wine that reflects Jo Landron’s style and convictions, recommended by Gilbert & Gaillard.

Melonix (Muscadet Sèvre et Maine sur Lie): An original, unconventional estate cuvée that Jo Landron himself calls "the estate’s rebel". Made from vines around 40 years old on sandy-clay soils, Melonix is fermented with native yeasts and no sulfur; unlike the other cuvées, malolactic fermentation is allowed. It is aged on the lees for 12 months and bottled without fining or filtration. A highly expressive, floral nose with elegant minerality, and a rich, silky palate with notes of clementine and white grape and a fleshy texture. An enjoyable, open and approachable Muscadet to pair with rillettes, charcuterie or grilled sole.

Atmosphères (Traditional Method Extra Brut): A sparkling cuvée made from Melon de Bourgogne using the traditional method. Fine, persistent bubbles, aromas of citrus and brioche, and a fresh, lively palate with lovely minerality. A characterful sparkling wine true to the terroirs around Nantes, to serve as an aperitif or with a seafood starter.

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