While not typically exported in large amounts, they are well-made and attract a loyal French following. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.Ībout ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. With a broad, flinty mineral core of palate-staining intensity, this cuve positively bristles with energy, a testament to its. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography-rolling hills and steep slopes from about 600 to 1,300 feet in elevation-with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s. Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. All products from this winery This wine only. Alert me about new vintages and availability. Out of Stock (was 33.99) Alert me about new vintages and availability. Sauvignon Blanc from Sancerre, Loire, France. This wine is awesome with a light chill, especially when served with pork tenderloin with a mustard sauce or a petit filet au poivre. Domaine des Grosses Pierres Sancerre 2020. From the Sancerre Rouge’s deep color comes aromas of dark fruits and spice, while the palate brings black cherry and minerality to the party. Round on the palate, this lovely refresher finishes with bright grapefruit-like acids, making it a perfect partner for a late summer salad with grilled salmon. The delicately pale Rosé has an intense and complex nose that develops aromas dominated by tiny red fruits and a touch of white peach. The palate brings a touch of more exotic fruit making it a perfect match for goat cheese, smoked salmon, or a seafood fricassée. The Sancerre Blanc has a forward nose of zesty citrus and ripe stone fruit combined with floral accents. His immaculately farmed whites come from the three classic soil types of the region: Caillottes, small rocks lying atop limestone beds that promotes finesse and elegance, Kimmerridgian Marnes that give roundness, volume, and complexity, and marine shell-rich Terres Blanches, that gives powerful aromas, freshness, and great length to the wines. On the palate it is fresh and tightly wound acidity is tempered by very subtle residual sugar very clean alive, racy, youthful. Having made the plunge to organic viticulture two years ago (he will be certified with next year’s vintage), his wines now display more precise acids while maintaining plenty of fruit on the palate. The Pascal Jolivet Sancerre is fresh, clean and screaming with racy acidity. His vineyards now total 22 hectares: 2/3 in Sauvignon Blanc and 1/3 in Pinot Noir in the communes of Crézancy, Bué, and Sancerre. Working closely with his parents, he made his first Sancerre harvest in 1997, committed to perpetuating the family know-how while adding new techniques to make the most of his terroir. David studied winemaking in Burgundy and Champagne, and did a few internships in Switzerland, California, and Australia. While not typically exported in large amounts, they are well-made and attract a loyal French following.David Sautereau is a tenth-generation producer who now runs the family domaine in Crézancy. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.Ībout ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés.
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