2024 Technical Specifications
Grape Varieties 100% Sauvignon Blanc
Region Sancerre
Soil Kimmeridgian marl composed of clay and seashell material
Orientation South To Southeast Exposure
Fermentation Vessels 600 L barrels
Pressing Method Whole Bunches Are Pressed Gently And Slowly In Coquard Hydraulic Presses
Barrel Size 600
Production Details The grapes are hand-picked in small 12 kg cases and sorted on a table. Whole bunches undergo gentle, slow hydraulic pressing. The juice spends 12 months in 600 L barrels, during which fermentation and a period resting on lees occur.
Tasting Notes Pale yellow with white-gold highlights; pine resin, beeswax and eucalyptus followed by acacia, linden, kiwi, citrus and macaroon; a clean, firm and crisp palate with lively acidity, meringue, citrus zest, white flowers and woody notes; long fruit-salad after-aromas
Food Pairing Firm-textured saltwater fish with traditional French sauces, scallops, lightly seared foie gras, poultry or veal escalope in cream sauce, and assorted cheeses
Vintages
2023 Technical Specifications
Alcohol 13.0%
Grape Varieties 100% Sauvignon Blanc
Drinking Window 2026–2037
Classification Sancerre AOP
Region Sancerre
Soil Kimmeridgian marl composed of clay and seashell material
Orientation South To Southeast Exposure
Fermentation Vessels 600 L barrels
Pressing Method Whole, Uncrushed Bunches Are Pressed Gently And Slowly In Coquard Hydraulic Presses
Indigenous Yeast Yes
Barrel Size 600
Serving Temperature 12°C · 54°F
Production Details The grapes are hand-picked at maximum maturity into 12 kg cases and sorted. Whole, uncrushed bunches undergo gentle, slow hydraulic pressing. The juice ferments in 600 L barrels and remains there for about 12 months, including a period resting on lees.
Tasting Notes The French-language producer text describes a golden wine with ripe pear, peach and noble spices; a spherical, ripe, dense and velvety palate; balancing freshness; persistence and a saline finish. Its English-language text describes pale yellow and white-gold tones, pine resin, beeswax, eucalyptus, acacia, linden, kiwi, citrus and macaroon, followed by a firm, crisp palate with meringue, citrus zest, white flowers, woody notes and a long fruit-salad after-aroma.
Food Pairing Firm-textured saltwater fish with traditional French sauces, scallops, lightly seared foie gras, poultry or veal escalope in cream sauce, and assorted cheeses
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2166775 | — | — | wine-searcher.com ↗ |