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Sancerre Blanc Les Calcaires

Sancerre Blanc Les Calcaires

Sancerre Blanc Les Calcaires

Vintage
The mild winter provokes an early budburst that occurs about 2 weeks ahead of a "normal" year. Warm and dry weather in May is providing ideal growing conditions for the vines that deliver a great performance to manage the vegetative growth. Perfect weather conditions as well for the flowering of the grape vines and finally, in June, welcomed rain arrives when already fears of drought start appearing. Everything's going fine during veraison and the temperatures remain high until harvest that starts on the last day of August. First juices reveal the characteristics of a solar vintage likely to remain nicely balanced when ageing. 

Terroir
A blend of grapes hailing from several plots of the estate
These plots feature Oxfordian limestones “caillottes” and “griottes” 

Growing methods
Cover crops or complete hoeing depending on terroir and situation
Guyot Poussard pruning
Integrated crop protectionand organic fertilizers used since 1989
Compliant with organic standards and regulation
Hand harvested       

The vines
Grape Variety: Sauvignon Blanc 
Planting density: 6,800 to 8,800 vines/hectare

Vinification
Light pneumatic pressing of the whole bunches of grapes 
Cold setttling for 24 to 36 hours at 6°C 
Fermentation in temperature-controlled stainless steel tanks
Lees ageing during 10 months
After racking, aged on fine lees for another 7months
Filtered and bottled early 2024

Tasting notes 2021
Visual: golden yellow 
Nose: rather shy on opening, revealing a mineral top note. Saline and chalky scents appear, followed by pastry aromas and enhanced by an elegant hint of wood. On aeration, it releases notes of ripe lemon and orange. 
Palate: smooth and supple attack, offering a juicy mouthfeel delivered by flavours of yellow fruits. Generously textured and fleshy, freshness provided by the yellow fruit aromas. Warm finish perfectly balanced by the solid mineral backbone. There you feel the terroir!  
Serving temperature: 10°C
Food pairings: foil-baked sea bass, roasted guinea fowl with spices, veal stew  
Ageing potential: 6 to 8 years 

 

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