Site: From terroir both chalky and flinty; estate vineyards near Thauvenay. Yields are severely limited, and grapes are harvested plot by plot. Grapes are picked and sorted by hand.
Grapes: 100% Sauvignon Blanc
Fermentation and Aging: Grapes are gently pressed, then ferments very slowly over 4 weeks in thermally controlled tanks. The wine stays on its fine lees until February, developing richness and length. At the correct moment the wine is bottled.
Interesting to know: According to the Oxford Companion to Wine, Sancerre assumed its current form only in the middle of the 20th century, when Sauvignon replaced the grape Chasselas as the component of Sancerre Blanc.
Pairing: Classic with Goat’s cheese (especially the local Chevre) and with oysters, but Sancerre Blanc is an exceptionally versatile wine for pork, foul, or fish.