Winemaker Notes
Following the Wars of Religion, the castle was almost completely destroyed in 1621 and was not re-built until 1874. In 1919, the castle, along with part of the vineyards, was purchased by Louis Alexandre Marnier-Lapostolle, who was instrumental in building the reputation of Sancerre wines.
Still owned today by the Société des Produits Marnier-Lapostolle, producers of Grand Marnier, it is here that the exclusive, estate-bottled Sancerre wine is made and matured, the only wine which can be sold under the exclusive name: Château de Sancerre.
The vineyards of Château de Sancerre cover approximately 64 acres with an annual production of between 150,000 and 200,00 bottles exclusively of white Sancerre wine from the Sauvignon Blanc grape. Most of the vines, with an average age of 23 years, are located on the famed south-eastern slopes of the Sancerre Hills.
The soil is composed of 80% limestone and clay-limestone, and 20% flint. The remarkable nature of the ground produces a structured full-bodied wine, which retains its body well and has the delightfully subtle bouquet and aromas which is characteristic only of a true Sauvignon Blanc.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.
The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.
The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).
The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.