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|Vineyard/Cellar Practices||Organically Grown, Vegan|
Sancerre is best known for its iconic sauvignon blanc, but the region’s red wines, made exclusively from pinot noir, are not to be overlooked! Fourth generation winemaker Daniel Crochet studied oenology and viticulture at the Lycée Wine Avize in the Marne, returning to take over the family domaine in 1996. Vineyards are located in the towns of Bué and Sancerre, all within the Sancerre AOC, and span a bit over 9 hectares in total, two thirds of which is planted to sauvignon blanc, with pinot noir making up the balance. Farming practices are predominantly organic, with the aim of preserving soil quality and limiting erosion in the vineyards: grasses are grown between the rows of vines and environmentally conscious methods of controlling pests and diseases are utilized as well. The pinot noir for this cuvée is manually harvested from vines grown on both clay-limestone (terres blanches) and pebbly limestone (caillottes) soils. After a fermentation that lasts about 30 days, 60% of the cuvée is aged in barrel and 40% in stainless steel for one year. The wine is assembled and then aged a further eight months in stainless steel before bottling occurs approximately two years after harvest. The result is classic Sancerre Rouge, with enticing notes of cherry, crushed herbs, and campfire on the nose. Fresh and textural in the mouth, it offers plenty of ripe dark fruit, cracked black pepper, and silky tannins. The finish is long, refreshing, and elegant. Organically grown, vegan.