SANCERRE 2022 RED WINE (Domaine de Rome / Hervé BAUDRY)
LOIRE - AOP SANCERRE - RED WHITE WINE
Grape variety: Pinot Noir (100%)
Native yeasts
Ageing in stainless steel tanks (60%) and oak barrels (40%) for 12 months
- Nose: tasty and fresh. Notes of wild berries with a pinch of spice and blood orange.
- Palate: fluid and silky. Nice fresh, fruity juice.
Tasting date: July 2024.
OUR OPINION: a very pretty sancerre, light, airy, spring-like and...very tasty!
| Tasty - Delicate - Subti |
TERROIR
The soils of the Sancerre vineyards have been shaped by erosion from the different geological facies exposed by numerous faults, including the two famous north-south faults known as the Sancerre and Thauvenay faults, which cross the vineyards from one side to the other.
These bring the Upper Jurassic (-154 to -140 Ma) layers to the west into contact with the Cretaceous (-96 to -65 Ma) and Eocene (-64 to -34 Ma) formations to the east.
The RED SANCERRE cuvée is a blend of plots located in the village of Saint-Gemme-en-Sancerrois.
The plots are located on soils known as "terres blanches", consisting of an 80-meter-thick layer of Upper Kimmeridgian marl with varying degrees of clay, alternating with banks of soft or shell limestone.
These compact soils, with a high clay content and generally located at higher altitude, are considered cold. They are conducive to slow, gradual ripening of the grapes.
WINEGROWING & WINEMAKING
The grapes are cultivated according to the Organic Farming principles, for which Ecocert certification was officially obtained in 2023.
The vines selected for the RED SANCERRE cuvée are 40 years old and their yield is about 55 hl/ha.
Harvesting is mechanical, the grapes are taken to the winery and vatted for a short cold pre-fermentation phase, followed by a fermentation processed with indigenous yeasts.
During the maceration phase, which lasts 15 days, the must is pumped over, an operation that consists of removing the juice from the bottom of the vat and pouring it onto the cap of marc floating on the surface. This allows the skins to mix well with the must during fermentation, extracting a maximum of color and aroma.
Once the maceration is complete, 60% of the must is racked into vats, and the remainder into 500-liter oak barrels aged between 4 and 8 years, for an ageing phase of 12 months.
The must is then racked and lightly filtered before bottling.
| Country | Loire Valley |
| Color | Red |
| Orange wines | No |
| Clay amphorae wines | No |
| Type | Dry |
| Vintage | 2022 |
| Capacity | 75 cl |
| Single Grape Variety | Pinot noir |
| Alcohol rate | 13 % |
| Quality Designation | Sancerre |
| Cellar Potential | 10 years |
| Service advise | 10-12°C. Open 1/4hr before the service. |
| Culture Methods | Non-certified Organic culture |
| Fining | No |
| Filtering | Yes |
| Comments | Winemaking in stainless steel tanks. Lees ageing for 6 to 18 months in stainless steel tanks. |
CHAMPAGNE
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Amphora winesAtypical
AMPHORA WINES
Specialized in amphora wines, we offer a sharp selection of white, red or rosé wines, vinified in amphora.
You will find crus:
- fermented and aged in clay amphorae.
- fermented in traditional tanks and aged in clay amphorae.
- only partially aged in clay amphorae.
...including the rare wines completely vinified in Qvevris !
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