Lucien Crochet Sancerre La Croix du Roy Rouge 2014
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The 2014 Lucien Crochet Sancerre La Croix du Roy Rouge is a brilliant ruby red color. The nose carries intense aromas of Pinot, with leather and roasted notes. The palate is characterized by a beautiful texture, notes of crunchy grape, cherry fruitstone, a bit of faded rose, the oak is just a support to give complexity, the tannins are silky, mineral on the finish reminding of the terroir.
This wine is a perfect match with white meat, veal or poultry, duckling and parmentier of duck.
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.
Thin-skinned, finicky and temperamental, Pinot Noir is also one of the most rewarding grapes to grow and remains a labor of love for some of the greatest vignerons in Burgundy. Fairly adaptable but highly reflective of the environment in which it is grown, Pinot Noir prefers a cool climate and requires low yields to achieve high quality. Outside of France, outstanding examples come from in Oregon, California and throughout specific locations in wine-producing world. Somm Secret—André Tchelistcheff, California’s most influential post-Prohibition winemaker decidedly stayed away from the grape, claiming “God made Cabernet. The Devil made Pinot Noir.”
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.