Processing Your Order...

Search for ""

Update your browser to enjoy all that Wine.com has to offer.

It's easy to update and using the latest version
of Internet Explorer means all your web browsing will be better.

Yes, Update Now
Flat front label of wine
Flat front label of wine

Domaine Yves Martin Chavignol Sancerre 2015

Sauvignon Blanc from Sancerre, Loire, France
  • W&S92
0% ABV
All Vintages
Currently Unavailable $20.99
Try the 2017 Vintage 26 99
25
20 99
Save $4.01 (16%)
Ships Tomorrow
Limit 0 bottles per customer
Sold in increments of 0
Add to Cart
1
Limit Reached
3.5 7 Ratings
My Wine Share
Vintage Alert
Alert me when new vintages are available
Rate for better recommendations
(256 characters remaining)
Cancel Save

3.5 7 Ratings
0% ABV

Winemaker Notes

Critical Acclaim

All Vintages
W&S 92
Wine & Spirits
This domaine is based in Chavignol, with 42 acres of vines in the village covering both stony, chalky caillottes soil and clay-limestone terres blanches. Stainless-steel fermentation brings out the bright, fresh fruit flavors of this wine, from exotic notes of star fruit to pithy lime. An undertone of smoky habañero spice adds complexity to the wine’s richness.
View More
Domaine Yves Martin

Domaine Yves Martin

View all wine
Domaine Yves Martin, Sancerre, Loire, France
Image of winery
Domaine Yves Martin is a small, family-run estate with 47 acres of vines in the famed town of Chavignol. The winemaker, Pierre Martin, took over from his father, Yves in 2005. The domaine is in conversion to organic viticulture. They never use herbicides or pesticides. The subsoil here is Kimmeridgian marl and the top soil is very stoney. The vines grow in each of the two famous terroirs of Chavignol: "caillottés", which is stony and chalky; and "terres blanches", which is composed of clay and limestone.

The winery is located in the center of Chavignol and is gravity fed. All fermentation happens spontaneously in thermo-regulated tanks. Most of the aging is in stainless steel, although a couple of the cuvees are aged partially in barrels. The wines are aged on the fine lees, lending a nice richness to the wines. The result is a mineral-laden, refreshing Sancerre with citrusy lime notes and a lingering finish.

Sancerre

View all wine

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

View all wine

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.

GPSDB6952_15_2015 Item# 209459