Winemaker Notes
A lovely gold hue with yellow gleams. The nose, at first discreet, opens gradually with citrus notes such as mandarin, yuzu, and pink grapefruit. The mouth is full and textured with fresh white fruit and citrus. A wine full of elegant freshness, accompanied by mineral and saline notes and a fine touch of bitterness on the long, persistent finish.
Excellent on its own or as an aperitif, it is delicious with shellfish or goat cheese from the Loire Valley.
Vegan-Friendly
Professional Ratings
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Wine Enthusiast
Bread dough, green apple tart, dried orange peel and white blossom open on the nose. Tart green fruit flavors fill the palate buttressed by steely tart acidity. The wine has some robustness that adds oomph. Enjoy with fried clams, onion rings and Caesar salad.
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James Suckling
A juicy, fruity and mellow Sancerre with notes of quince peel, herbs and some guavas. It’s medium-bodied with a fresh stream of tropical fruit and a mouthwatering finish.
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Wine Spectator
Fresh-cut chives and thyme cruise alongside gooseberry and white flowers in this vibrant, well-cut Sancerre. Racy, lime-edged acidity reins in any suppleness on the palate, with a hint of sun tea adding dimension. A crunchy mineral vein gives the finish a steely feel. Drink now through 2028. 25,000 cases made, 8,000 cases imported.
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.
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.