Winemaker Notes

HARVEST
The exceptionally mild climate of this year allowed us toobtain grapes in perfect sanitary condition. We extended theharvest until optimal ripeness and carefully selected only thefree-run juice.

VINIFICATION
The juice was then transferred to settlingtanks for a period of 5 days. Fermentation commenced in atemperature-controlled stainless steel tank and lasted for 15days. Additionally, 10% of the juice underwent fermentationin new 300-liter acacia barrels for 18 days.

AGEING
The winemakersperformed regular lees stirring in three phases: initially,three times a week for a month, then twice a week for twomonths, and finally once a week until the blending of theacacia barrels and stainless steel tanks. The extended agingperiod of 8 months enhances aroma extraction, while alsoadding volume and intensity to the wine.

WINEMAKER’S PHILOSOPHY
We aim to preserve the distinctive style of the Kimméridgian Marl terroir. It represents for us the quintessential age-worthy wine of the Sancerre appellation. On this “cool” terroir, our intention was to enhance the aromatic expression with open and rich profiles. We chose to use new 300-liter Acacia barrels, with a medium toast, sourced from the local production of the Bertranges forest in Nièvre. Acacia is ideal for the Marl terroirs as it brings freshness and elegance to the cuvée, polishing the already generous aromatic profile and complementing its aging potential. The “Marnes Kimméridgiennes” cuvée possesses a strong, powerful personality that matures beautifully over time.

Professional Ratings

91 Wine Enthusiast

Grown on Kimmeridgian soil, this is a classic Sancerre. Lacy aromas of quince, freshly-sliced Concorde pear and forest-floor-kissed lemon peel open on the nose. The stony palate wraps around wet chalkboard with a whisper of citrus on the finish. — Reggie Solomon