Merlin-Cherrier Sancerre 2018
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The classic wine from this producer reflects Bue's chalky terroir beautifully with its concentrated elegance. It shows floral aromas and finishes with finesse.
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2020-
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Thierry Merlin was the first producer I started with, and he has been one of the most consistent. He works fourteen hectares of vines in Bue, one of the principal hamlets surrounding the old walled town of Sancerre. That town, once a Protestant stronghold, was sacked in the 16th century and again in the 17th during the Wars of Religion. It was a stronghold because Sancerre commands the highest hill above the Loire River, rising above a landscape of hills on the east side of the river (the appellation of Pouilly-Fumé across the river has little of Sancerre’s muscular hills and dales).
Bue occupies a small pocket canyon behind Sancerre, and the hills rising above this village on three sides are covered in vines. Bué’s soils are composed of Sancerre’s two main types: caillottes and terres blanches (the third important type is silex, or flint, and is restricted to a north-south fault line that runs right through the town of Sancerre). Caillottes, referring to stones, is a very stony, compact chalk without a lot of clay and marl. Geologically, caillottes is Oxfordian Limestone. It’s generally found on the lower hills in the middle north-south zone of the appellation, and it predominates in Bué. This soil makes for perfumed, elegant wines. Terres blanches, or white earth (in dry periods, the seashell-rich soil turns white), is found on higher hills—it’s a younger soil type than Oxfordian— and dominates in the western arc of the appellation. Terres blanches is limestone pebbles and rocks mixed with a good amount of clay marls on Kimmeridgian limestone. The technical term for terres blanches is Kimmeridgian Marl. This soil makes for pointedly fruity, rich, long-lived wines.
Bue’s wines tend to be influenced by the caillottes, making this hamlet’s distinguished whites recognizable by their broadly floral aromas, their finesse, and their precision.
Such are Thierry’s wines. Quick to smile, hardworking, and a man of obvious intelligence, Thierry made his first wine in 1982 (superb in 2000!). He is the fourth-generation Merlin to farm vines and his fourteen hectares (35 acres) are divided between twelve (30 acres) planted to Sauvignon Blanc and two (5 acres) to Pinot Noir. These hectares are further divided into thirty parcels, all of which are in Bué except for three parcels in the commune of Sancerre and one parcel to the south in the commune of Veaugues. He works these vineyards side by side with two employees very closely—plowing and hoeing are standard here, as is careful pruning to create optimal spacing between vines and shoots to alleviate mildew pressure
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. This variety is of French provenance. Somm 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.
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.