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Wine from Sancerre
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Red, Rose and White Wines from Sancerre
Sancerre is a region located in the eastern part of France. It is one of Loire valley where grapes grown and wine are produced. The region has cool climate and chalky soils. Until the late 19th century, Pinot Noir grape is the main grape product in Sancerre. Red wine from Pinot Noir grape is commonly produced.
In the late 19th century, killer bugs plagued the vineyards. These bugs were known to inject their poisonous saliva in grapevines that intended to kill the grapes and devastate the vineyards. The vineyard crisis was called phylloxera. After the devastation, locals replanted grapes in the form of Sauvignon Blanc.
Sauvignon Blanc became the ideal choice of grapes as it works well with Sancerre’s cool climate. The grape grew popular and white wine is produced thereafter. Now, Sancerre produces red and rose wine from Pinot Noir and white wine from Sauvignon Blanc.
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Jean Reverdy Sancerre Blanc is 100% Sauvignon Blanc
Single vineyard. Vinification: cold fermentation in stainless steel tank, no oak, no malolactic fermentation.
Sweet, fruity and clean. White flowers (acacia, jasmine) and citrus fruits aromas. Perfectly balanced.
A delicious wine, perfect with fish dishes, especially salmon, and a local goat cheese Crottin de Chavignol.
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Patricia Raquin Nuits St. Georges les Vaucrains is made from 100 percent Pinot Noir.
"Vaucrains" comes from old French word meaning place with very little fertility (which is very good terroir for grape production)
Nuits-Saint-Georges AOC: AOC wines since 1936, 757 acres of grapes, 97 % red wine, 3 % white wine. Nuits refers to “walnuts in the area, not night”….41 Premier Cru vineyards
Tasting Notes: Powerfull aromas with lots red wild fruits, full bodied wine with great aging potential.
VINEYARD: Gravel and Silt
HARVEST: Harvest by hand.
VINIFICATION: Harvest by hand. Traditional vinification in thermoregulated stainless steel. Pre-fermentation – temperature controlled cold maceration during 10 days. Long fermentation during which pigeages and pumping over are performed. Post-fermentation - maceration at 30°C for 5 days.
AGEING: Aged in new French oak barrels for 16 months.
Roast lamb - Rib steaks - duck
Golden color. Very aromatic. White flowers, fresh fruit, lime, citrus aromas as well as a bergamot. Pleasant mouthfeel, supple, crisp, fruity flavors. There is a touch of acidity, revealing a deliciously integrated minerality.
Machine harvested at full maturity (around Sept. 25th - lasts 12-18 days); pneumatic press; fermentation in temperature controlled stainless steel tanks for 8-10 days; M.L (2 months after the harvest); aging on the lees until May (3 month extra compared to the Petit Chablis); racking; fining if necessary; cold stabilization; filtration right before bottling in July.
Ideal as an aperitif, the wine is an excellent companion to seafood, smoked salmon for example.
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