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Lucien Crochet Sancerre 2008

Sauvignon Blanc from Loire, France
  • RP90
0% ABV
  • RP90
  • RP89
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0% ABV

Winemaker Notes

Pungent and distinctive with mineral and grapefruit flavors; great depth and texture.

Critical Acclaim

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RP 90
Robert Parker's Wine Advocate
The basic Crochet 2008 Sancerre smells hauntingly of white truffle, musky daffodil and peony; and pungent sage and citrus rinds. A Chablis-like sense of herbed, salted chicken stock and chalk underlies an otherwise bright, sassy, pungently inflected palate. Its finish exuberantly bright, clean, and invigorating, this should prove delightfully versatile and refreshing over the next 2-3 years.
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Lucien Crochet

Lucien Crochet

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Lucien Crochet, Loire, France
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.

Praised for its stately Renaissance-era chateaux, the picturesque Loire valley produces pleasant wines of just about every style. Just south of Paris, the appellation lies along the river of the same name and stretches from the Atlantic coast to the center of France.

The Loire can be divided into three main growing areas, from west to east: the Lower Loire, Middle Loire, and Upper/Central Loire. The Pay Nantais region of the Lower Loire—farthest west and closest to the Atlantic—has a maritime climate and focuses on the Melon de Bourgogne variety, which makes refreshing, crisp, aromatic whites.

The Middle Loire contains Anjou, Saumur and Touraine. In Anjou, Chenin Blanc produces some of, if not the most, outstanding dry and sweet wines with a sleek, mineral edge and characteristics of crisp apple, pear and honeysuckle. Cabernet Franc dominates red and rosé production here, supported often by Grolleau and Cabernet Sauvignon. Sparkling Crémant de Loire is a specialty of Saumur. Chenin Blanc and Cabernet Franc are common in Touraine as well, along with Sauvignon Blanc, Gamay and Malbec (known locally as Côt).

The Upper Loire, with a warm, continental climate, is Sauvignon Blanc country, home to the world-renowned appellations of Sancerre and Pouilly-Fumé. Pinot Noir and Gamay produce bright, easy-drinking red wines here.

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.

TEFCCSA081_2008 Item# 108411