2025 Technical Specifications
Grape Varieties Sauvignon Blanc
Drinking Window Cellaring potential: 20 years
Region Sancerre
Soil Limestone
Orientation South-Facing
Estate Grown Yes
Sites Le Chêne Marchand, Bué; 1.83 hectares of the 26-hectare plot selection
Vine Age 40
Fermentation Vessels Temperature-controlled stainless-steel vats
Pressing Method Light Pressing; Only Free-Run And Heart/Core Press Juice Retained
Natural Yeast Yes
Serving Temperature 10°C · 50°F
Production Details The summary section of the current producer page states five months on fine lees in temperature-controlled stainless-steel vats.
Tasting Notes Complex, dry and fruity, with white-fruit and orchard-flower aromas, minerality and salinity
Food Pairing Wild sea bass, ceviche, sashimi and raw fish
2023 Technical Specifications
Region Sancerre
Soil Limestone
Orientation South-Facing
Estate Grown Yes
Sites Le Chêne Marchand, Bué; 1.83 hectares of the 26-hectare single plot
Fermentation Vessels 50% wooden casks and 50% temperature-controlled stainless-steel vats
Pressing Method Light Pressing; Only The First, Purest Portion Of Juice Retained
Natural Yeast Yes
Production Details Grapes were manually harvested and sorted at reception; gravity handling and light pressing were used. The must was naturally fermented in 50% wooden casks and 50% temperature-controlled stainless steel, then aged nine months on fine lees, filtered and bottled.
Tasting Notes Complex; pure white fruit and orchard flowers with pronounced salinity
Food Pairing Wild sea bass, ceviche and sashimi
Sources: frederickwildman.com ↗ · Compare this vintage
2022 Technical Specifications
Region Sancerre
Soil Limestone
Orientation South-Facing
Estate Grown Yes
Sites Le Chêne Marchand, Bué; 1.83 hectares of the 26-hectare single plot
Fermentation Vessels 50% wooden casks and 50% temperature-controlled stainless-steel vats
Pressing Method Light Pressing; Only The First, Purest Portion Of Juice Retained
Natural Yeast Yes
Production Details Grapes were manually harvested and sorted at reception; gravity handling and light pressing were used. The must was naturally fermented in 50% wooden casks and 50% temperature-controlled stainless steel, then aged nine months on fine lees, filtered and bottled.
Tasting Notes Complex; pure white fruit and orchard flowers with pronounced salinity
Food Pairing Wild sea bass, ceviche and sashimi
Sources: frederickwildman.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1418831 | — | — | wine-searcher.com ↗ |