White
Loire
Sauvignon Blanc
Cork
Bone Dry
No Oak
Vegan
Sustainable
ABV 13%
Tasting notes
A pale-yellow colour with aromas of lemon which, with some aeration, can open up into more tropical and coulis characters. The palate reflects similar characters with chalky richness from the lees ageing and long zesty and mineral finish. Ideal with seafood and goats cheese.
Why we recommend this wine
Sancerre is our favourite Sauvignon Blanc and we have visited the area often. This is an excellent example of what we like. It handles bottle aging well.
The wine
‘Lutte Raisonee’ (respect for the environment) is practised and, where practical, vines are worked by hand. Thinning and green harvesting is carried out to manage production volumes and quality. After machine harvesting the grapes are cold set, then fermentation starts with selected yeast strains. Fermentation is carried out in temperature controlled steel vats for 6 - 8 weeks at 16 up to 22 degrees Celsius. Following fermentation, the wine is aged on fine lees for 9 - 12months before cold stabilisation and filtration.
The wine estate
Thierry Merlin-Cherrier owns 11 hectares of Sauvignon Blanc on the finest sites in the village of Bue, one of the principal hamlets surrounding the old walled town of Sancerre. With a focus on better understanding and less intervention in viticulture, they are able to ensure the preservation of their vineyards and auxiliary fauna. They are certified sustainable with a strong desire to be environmentally responsible. They use experience from previous generations but also always looking to use new approaches, enjoying shared knowledge and support with fellow winegrowers.
No website
Food and wine
Perfect with seafood, especially scallops and shellfish but also goats cheese. Refer also to our food and wine pairing guide, click here.
Did you know?
Sancerre has two main types of soil: terres blanches (chalk for a fruity, rich style) and caillottes (stones for a perfumed, elegant style).
A pale-yellow colour with aromas of lemon which, with some aeration, can open up into more tropical and coulis characters. The palate reflects similar characters with chalky richness from the lees ageing and long zesty and mineral finish. Ideal with seafood and goats cheese.
Why we recommend this wine
Sancerre is our favourite Sauvignon Blanc and we have visited the area often. This is an excellent example of what we like. It handles bottle aging well.
The wine
‘Lutte Raisonee’ (respect for the environment) is practised and, where practical, vines are worked by hand. Thinning and green harvesting is carried out to manage production volumes and quality. After machine harvesting the grapes are cold set, then fermentation starts with selected yeast strains. Fermentation is carried out in temperature controlled steel vats for 6 - 8 weeks at 16 up to 22 degrees Celsius. Following fermentation, the wine is aged on fine lees for 9 - 12months before cold stabilisation and filtration.
The wine estate
Thierry Merlin-Cherrier owns 11 hectares of Sauvignon Blanc on the finest sites in the village of Bue, one of the principal hamlets surrounding the old walled town of Sancerre. With a focus on better understanding and less intervention in viticulture, they are able to ensure the preservation of their vineyards and auxiliary fauna. They are certified sustainable with a strong desire to be environmentally responsible. They use experience from previous generations but also always looking to use new approaches, enjoying shared knowledge and support with fellow winegrowers.
No website
Food and wine
Perfect with seafood, especially scallops and shellfish but also goats cheese. Refer also to our food and wine pairing guide, click here.
Did you know?
Sancerre has two main types of soil: terres blanches (chalk for a fruity, rich style) and caillottes (stones for a perfumed, elegant style).