Domaine Gerard Fiou Sancerre Blanc 2018
This Sauvignon Blanc accompanies very well fishes of delicate flesh and slightly spiced meals. Roasted John Dory with Fennel, Sole with Chanterelle Mushrooms in a cream of garlic. Try a free-range chicken stuffed with truffles.
Today, ensuring that the vines are worked in harmony with nature, the plots of land are now ready for their conversion towards biological culture. The parceling-out together with the wearing down of the equipment used on a hard ground, consisted essentially of flint stones on the surface, make this conversion an important expensive decision.
Nevertheless, this type of ground cultivated by Gerard Fiou is an exceptional soil where the effect of accumulation of the heat during the day in summer, and the restoration of this heat in the plant during the night, helps the maturation of grapes in Sauvignon Blanc and in Pinot Noir to be continuously active and the maturity is consequently always excellent.
The Domaine Gerard Fiou is a property which benefits from exceptional resources. The Bourgeoi Family, friends of Gerard Fiou for several years, accepted his proposal of a total partnership considering that the vineyard and the terroir are evident assets to develop quite a different style of wine (additional to the wines made by the family in Chavignol).
Bringing their know-how since the acquisition, as well as their experiences, the Bourgeois Family is nevertheless anxious to preserve the depth of the style of wines from the Domaine Gerard Fiou in order to reach more new values (complexity, intensity, fruitiness).
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.