Domaine Fouassier L'Etourneau Sancerre Rouge 2012 Front Label
Domaine Fouassier L'Etourneau Sancerre Rouge 2012 Front Label

Domaine Fouassier L'Etourneau Sancerre Rouge 2012

    750ML / 0% ABV
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    750ML / 0% ABV

    Winemaker Notes

    Enticing on the nose, with black tea and spice box aromas that give way to lovely, dried cherry, currant, and mineral notes.The medium body shows great concentration of ripe raspberry and hints of sandalwood, while the finish is smooth but persistent, featuring a light dusting of cedar.

    This wine complements red meat, game and cheeses at the end of the meal.

    Critical Acclaim

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    Domaine Fouassier

    Domaine Fouassier

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    Domaine Fouassier, France
    Domaine Fouassier Winery Image
    Established for several generations on the peak of Sancerre, the Fouassier family is one of the oldest wine grower families of Sancerre. At the time of the phylloxera, Jules Fouassier was part of the 500 wine growers of the Sancerre village. After the phylloxera crisis, Jules Fouassier planted the Clos Paradis in 1902. He caused a stir with this vineyard since he planted this plot at 1.20 squared meters with the trellis we know today (1 stake of acacia every 5 feet and three wires). The wine growers previously used donkeys to work in the vineyard because some small plots were planted at 0.80 meters in rows. Jules was always a pioneer in many fields and was the first who used copper and sulphur to fight against the oïdium and the downy mildew.

    The new century started with the arrival of the tenth generation with Benoit in 2000 (Jean-Michel's son) and Paul in 2001 (Pierre' son) who brought a new way of operating and a new culture of the vineyard.

    The domaine's vines are cultivated so as to develop every terroir and to highlight their qualities. It is a matter of observing and understanding of the plant, of its needs, its stress or its sturdiness to overcome. The soil enrichments are chosen according to the plot. They are 100% organic and are certified usable in biological agriculture. No chemical fertilizer is used on their property. The freerun yields are controlled by the pruning, a harsh disbudding or green harvests, if the load of grapes does not correspond to the quality targeted.

    The specificity of the vineyards is such that they vinify all these plots separately since the 80's. In Sancerre, Fouassier was the pioneer of these winemaking methods. They respect the soil of each vine that endows different qualities using the same winemaking techniques. Each terroir has its own typicity, and in each wine from the same soil, you find slight differences due to the site of the vines, their exposition, their age. All the cuvees are appealing thanks to the majestic character of their subtle flavors.

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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.

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    GARGAR2FSANR12_2012 Item# 176102

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