A.O.C./A.O.P.
Sancerre’s aptitude for vine growing has been known since Roman times. Until the early 20th century, Sancerre wines were made from Chasselas, until consumer demand led growers to switch over Sauvignon. The varietal thrives in ideal conditions here and enabled the area to forge a reputation for quality. The vines grow on a hillock overlooking the Loire in a setting combining rolling hills and the valley floor. The appellation area embraces ten villages: Baunay, Bué, Crézancy, Menetou-Râtel, Ménétreol, Montigny, Thanvenay, Veaugne, Vigny and Vinon. Three different soil types can be identified: calcareous clay-based ‘white earth’ in the west (‘terres blanches’), stony, flint-rich soils in the east (‘silex’) and a series of predominantly limestone hillocks and hills littered with stones known aptly as ‘Caillotes’. The climate is continental though the river to the east and the forest to the west have a moderating influence. There are 3,000 hectares under vine altogether.
Grape varieties: Vins rouges, rosés: pinot noir. Vins blancs secs : sauvignon
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white Sancerre is fruity, generous, fresh and elegant with a clean attack and round mouthfeel, though its character varies according to the different vineyard sites. Sancerre from the ‘terres blanches’ site is full, robust and well-constituted. ‘Caillotes’ produces extremely elegant wines, whilst the ‘silex’ area yields firmer, more structured wines. Aromas of grapefruit, mint, fern, boxwood, broom, acacia, quince, apple, honey, blackcurrant bud and gunflint (on flint soils) are present. A handful of growers produce oak-aged wines. Try with shellfish, fish, Parma ham, goats cheese, crottin de Chavignol (produced locally) and cooked cold pork meats. Sancerre also produces red and rosé wines from Pinot noir. They are light, fruity, pleasant wines with supple tannins and fragrances of morello cherry, strawberry or red currant jam, venison, violet…. Enjoy with poultry or grilled meats.
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