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Domaine de la Perriere Sancerre 2013

Sauvignon Blanc from Sancerre, Loire, France
  • TP90
12.5% ABV
  • W&S93
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12.5% ABV

Winemaker Notes

Pale yellow color with green tints. The nose is characterized by the purity and finesse of its floral aromas with notes of broom and white flowers mixed with citrus fruit aromas. After a sharp and mineral attack on the palate, this wine offers a nice balance between freshness and depth. The 2013 vintage offers a lovely length on the palate which ends on exquisite white flowers and lemon zest notes.

Perfectly paired with seafood and shellfish.

Critical Acclaim

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TP 90
Tasting Panel
Fresh and crisp with tangy citrus and racy acidity; lively, clean and minerally; long and balanced. 100% Sauvignon Blanc.
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Domaine de la Perriere

Domaine de la Perriere

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Domaine de la Perriere, Sancerre, Loire, France
The ancestors of Pierre Archambault have lived in the Sancerre area since the 15th century. In the beginning, the huge rock cave dug into the hillside beneath their vineyards was a quarry. Then it was used to grow mushrooms, and after that as a storage area for a sparkling wine producer. Monsieur Archambault's grandfather was the first of his family to specialize exclusively in growing grapes and making wine in the caves of Domaine de la Perriére.

Sancerre

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Marked by its charming hilltop village in the easternmost territory of the Loire, Sancerre is famous for its racy, vivacious, citrus-dominant Sauvignon blanc. Its enormous popularity in 1970s French bistros led to its success as the go-to restaurant white around the globe in the 1980s.

While the region claims a continental climate, noted for short, hot summers and long, cold winters, variations in topography—rolling hills and steep slopes from about 600 to 1,300 feet in elevation—with great soil variations, contribute the variations in character in Sancerre Sauvignon blancs.

In the western part of the appellation, clay and limestone soils with Kimmeridgean marne, especially in Chavignol, produce powerful wines. Moving closer to the actual town of Sancerre, soils are gravel and limestone, producing especially delicate wines. Flint (silex) soils close to the village produce particularly perfumed and age-worthy wines.

About ten percent of the wines claiming the Sancerre appellation name are fresh and light red wines made from Pinot noir and to a lesser extent, rosés. While not typically exported in large amounts, they are well-made and attract a loyal French following.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and here is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fume. Marlborough, New Zealand often produces a pungent and racy version, often reminiscent of cut grass, gooseberry and grapefruit. California produces fruity and rich oak-aged versions as well as snappy and fresh, Sauvignon blancs, which never see any oak.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the 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 (an herbaceous aromatic compound) inherent to each member of the family.

LIM177763750_2013 Item# 131321