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Jean Claude Chatelain Selection Sancerre 2015

Sauvignon Blanc from Sancerre, Loire, France
    0% ABV
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    Winemaker Notes

    White or bright green in color. An elegant wine, rich nose reminiscent of ripe lemon and grapefruit. Pleasant taste, slightly minty, good length.

    Pairs well with white meat with cream sauce, poultry, fish, shell-fish and goat cheese.

    Critical Acclaim

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    Jean Claude Chatelain

    Domaine Jean Claude Chatelain

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    Domaine Jean Claude Chatelain, France - Other regions
    The Chatelain family have made wine at Les Berthiers since 1630. However it is under the current generation, with the dynamic Jean-Claude Chatelain, that vineyard surface and production have increased. There are 20 hectares scattered among three villages : Les Berthiers, St Andelain and Les Loges. The soil types vary from limestone and Kimmeridgean clay to silica and flint. The wines are special. Jean-Claude is a master at extracting the maximum amount of fruit. The aromas of gooseberries, blackcurrents and asparagus are followed on the palate by that flinty, zesty liveliness one associates with a well made Pouilly Fumé. Chatelain's wines burst with fruit and charm but also display a certain elegance and breed. The "Cuvée Spéciale" must rank with the very finest Sauvignon Blancs from anywhere in the world.
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    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.

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    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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

    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 matches well with complex seafood and chicken dishes.

    Sommelier 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.

    GSW23732015_2015 Item# 167839