Sourced from several parcels of the estate that are planted in rocky, white soils (Oxfordian limestones referred to as “caillottes” and “griottes”) with steep, east-southeast exposures, this cuvée is the most full-bodied and structured of the three core Sancerres of the domaine. Vinified in stainless steel with a late racking to insure that the wine captures the essence of the terroir, allowing the Sauvignon Blanc’s raw material rather than any oak dressing to carry the day. The wine is bottled in September of the year following harvest. Notes of black currant and white stone-fruits emerge, with a chalky minerality on the palate and a pleasing bitterness of yuzu citrus.

• 100% Sauvignon Blanc
• Terroir: A blend of grapes hailing from several plots of the estate: Oxfordian limestones “caillottes” and “griottes”, usually from the oldest vine parcels
• Farming: Cover crops and soil aeration, Guyot trellising, organic practices since 1989, compliant with organic standards and regulation, hand harvested
• Planting density: 6,800 to 8,800 vines/hectare
• Winemaking: Fermentation of the musts in temperature-controlled steel vats for approximately 30 days and 10% in oak barrels of 600 liters. Matured on the lees for 10 months

Our Tasting Note
Medium straw/gold core. Give this plenty of air, the nose is smack in the middle of med+ and pronounced with about 45 minutes, it shows orange fruit and zest, some lime and red apples too, with orange and white blossoms, chalky notes highlight the minerality with some subtle spicy ginger bread and creamy notes that sneak in too.  The palate is medium bodied, with med/med+ acidity, the edges here are more refined than the straight "Sancerre", the palate is medium plus, consistent with the nose, with gently mouthwatering acidity and a complex, medium+ finale.  Really good stuff!