It is made from the estate’s oldest vines, planted on pebbly clay-limestone slopes, known locally as «caillottes».
The grapes were pressed very slowly and the must cold stettled to clarify it before fermentation. The wine was then fermented and aged in oak barrels (30% new oak), in Joseph Mellot’s historic cellars in the heart of Sancerre village
This Loire Sauvignon Blanc from the famous village appellation of Sancerre comes in a lemon-yellow color of medium intensity, but it’s bright and shiny.
The nose sets the tone to an intense, and more importantly very ripe and fruity experience, much more than a grassy one like what you get out of many Sauvignon Blancs.
It smells tropical more than anything, almost like a botrytized wine: pineapple, ripe mango, and even more: litchi.
The palate is dry, with a mineral, almost salty acidity underlining that we are here with a wine of terroir, not just ripe exuberant fruit.
But yes, the juicy ripe tropical flavors do burst in your mouth and make this Sancerre taste luscious.
A concentrated and ubber characterful Sancerre, ripe and exuberantly fruity, filled with gorgeous tropical notes.
The balance here is close to perfect, with zingy acidity matching the perceived sweetness from such a burst of powerful ripe notes.
Add the tension and minerality from a distinctively unique terroir, apparent in the wine, and you’ll have a mental picture for the experience this Loire Sauvignon Blanc provide.