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Lucien Crochet Croix du Roy Sancerre 2016

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

    Sourced from several parcels that are planted in rocky, white soils with an east-southeast exposure (including the “Clos du Roy”), this cuvé is the most full-bodied and masculine of the three core Sancerres of the domaine. Vinified in stainless steel with a late racking to insure that the wine captures the essence of the terroir, the wine is bottled in September of the year following harvest.

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    Lucien Crochet

    Lucien Crochet

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    Lucien Crochet, France - Other regions
    Domaine Lucien Crochet stems from the fusion of the winegrowing estates of André Crochet (Lucien’s father) and Lucien Picard (his father-in-law). The latter was one of the pioneers of bottling in the Sancerre region and one of the first to sell his Sancerre wines in Paris in the early 1950s.

    Lucien Crochet expanded the estate over the last thirty years to its current surface area of 38 hectares. His son, Gilles, now runs the estate. 29 hectares are planted with Sauvignon Blanc. It is with these grapes that they produce their range of white wines. The remaining 9 hectares are planted with Pinot Noir which go into the making of the red and rosé wines.

    Most of Lucien Crochet's vineyards are located within the village of Bué, with some in the neighbouring communes of Sancerre, Crézancy and Vinon. The soil and subsoil are clay-limestone based and date back to the Oxfordian and Kimmeridgian stages.

    Most of the vines face south, south-west and south-east, giving the grapes maximum exposure to the summer sun.

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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.

    FLC94714_2016 Item# 433130