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Le Roi des Pierres Sancerre 2014

Sauvignon Blanc from Sancerre, Loire, France
  • W&S90
13.3% ABV
  • WS91
  • WS90
  • WE90
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13.3% ABV

Winemaker Notes

Intense aromas of citrus and grapefruit entice the senses, unfolding to reveal exotic fruits (passion fruit and kiwi) and a pleasant mineral character. Round and substantial, the palate offersa fresh, balanced acidity. A stunning silex Sancerre!

Critical Acclaim

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W&S 90
Wine & Spirits
From vines grown on silex soils, this is a terse, green-fruited wine with rich depth to its juicy texture. There’s a touch of oxidation that takes the fruit in a direction that reminded one taster of durian, but the wine is strong enough to shake off other people’s taste memories and still remain sleek and satisfying, especially with pork roasted with apples.
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Le Roi des Pierres

Le Roi des Pierres

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Le Roi des Pierres, Sancerre, Loire, France
Le Roi des Pierres, meaning "King of Stones," pays homage both to the Loire Valley's decorated royal past and its unique terroir, particularly silex’s designation as “the king of all stones.” Sancerre's wines, perhaps more than anywhere else in the world, represent a sense of place, reflecting the land and the history, easily transporting one to the hilltops of this spectacular appellation.

The Loire Valley is the historical heart of France, renowned for its beautiful countryside, breathtaking chateaux and legendary wine. From the 10th century onwards, kings and queens have called it their home, promoting intellectual and cultural advancements. Over the years the wines of Sancerre were considered to be the finest in the entire kingdom. There are three soil types found in Sancerre, terres blanches, which are clay and limestone soils rich in shellfish fossils, caillottes, pebbly limestone soils, and finally silex. Each soil type plays a significant role in the character of a wine's flavor.

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.

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 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.

STC517753_2014 Item# 143380