![]() ![]() ![]() If you don’t care to wait that long to enjoy a Sancerre, most producers have a so-called “entry level” bottling crafted from a mix of several vineyards and/or soils. At the estate of Roger and Christophe Moreux, father and son produce two single vineyard Sancerre: “Les Bouffants” and “Les Montes Damnés.” Roger Moreux describes the “Bouffants” wine as being one of “white flower aromas", while Monts Damnés (“the damned mountains," so called for the steepness of this vineyard) is laden with aromas of “mango and exotic fruits such as lychee and citrus.” He recommends enjoying the former from 3-5 years after the vintage, while the latter is at its best after 10 years. Jolivet produces several Sancerre selections, ranging from “Les Caillotes,” a mixture of limestone and gravel soils, to “Le Grand Chamarin,” that is all limestone to “Le Roc,” that is entirely flint. Given the mix of soils found here, Sancerre is all about origin. In no instance should it have a vegetable-like taste like some Sauvignon products from around the world.” “Sancerre must above all express the mineral of its soil. For him, fruit character helps distinguish Sancerre from many other famous examples of Sauvignon Blanc. Also important is their ripeness and varietal purity, according to Benoit Fouassier, proprietor at Domaine Fouassier. Their estate is set in the heart of the appellation in the small village of Chavignol which, apart from wine, is very well known for its goats cheese.The best Sancerre offer complex aromas, ranging from passion fruit, lime and pear to herbal notes of basil and tarragon, along with delicate floral notes. Pierre Martin is the 4th generation to take over the family estate having taken over from his father Yves in 2004, who is still very much involved as mentioned above. ![]() Both Pierre and his father taste it regularly to ensure it is removed and bottled at the perfect moment. After this process is complete the wine is left on fine lees with battonage (wooden slats in the tank rather than left in barrel) to age and develop. It is done in small, temperature controlled vats. The wine is left for a cold settling before being fermented on natural, indigenous yeasts in small batches. The grapes are pressed mechanically and the juice is run away by gravity. This wine will be delicious when served with cold starters, seafood, fish (sushi, sashimi), veal or poultry and goats cheese.įor Chavignol, the grapes are grown on a stoney limestone soil and are mechanically harvested, before being sent to the winery where Pierre Martin’s father himself still sees over the wine making process in a consultancy role – after his son took over the 11.5 hectare estate. It has a lingering long finish and has acidity to balance, resulting in a thirst quenching glass of wine. The palate is rich, with a creamy, rounded mouth feel – it is well-balanced and enhanced by the introduction on the palate of a nice minerality finish from the stoney limestone on which the grapes are grown. It is a wine with a pleasant, delicate and elegant nose which reveals hints of fleshy fruits like white peach and pear all mixed with the delicate addition of white flowers and blossom. Vigneron de Chavignol, the Sancerre from Pierre Martin is a great bottle of regional Sauvignon Blanc. ![]()
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