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Millet Freres Sancerre 2014

Sauvignon Blanc from Sancerre, Loire, France
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    Winemaker Notes

    A pale gold yellow with deep golden reflection. Aromas of exotic fruit, such as mango. This savor then gives way to more regional fruit like citrus and vine peach. The full bouquet is fresh and sustained by floral notes. Well-rounded and full on the palate, with fruity savors embracing the taste buds from start to finish. The wine's evolution is evident with a finish that produces a light touch of minerality and gives the wine its full complexity.

    Critical Acclaim

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    Millet Freres

    Millet Freres

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    Millet Freres, Sancerre, Loire, France
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    It all started in the year 1850, when Domain Millet was created.

    Bernard and Pierre's settled in the pretty little village of Bue, which was surrounded by vineyards. They noticed the existence of noble soils and they planted the famous grape varieties Sauvignon and Pinot Noir.

    These soils and grape varieties have been recognized as an appellation (AOC), since 1936.

    Both Bernard and Pierre had fine palates and always wanted to improve the quality of their wines. They were the first to follow the technological innovations of the last century and learned that great "terroir" meant regular and special care.

    Over the years, they managed to pass down their knowledge and patience through generations. They are now on their fifth generation of winemakers running the Domain. If you visit, you’ll meet Monique, Francois or Nicolas.

    Today, the property is 21 hectares, 75% is planted in Sauvignon (white Sancerre wine) and 25% in Pinot Noir (red and Rose Sancerre wine).

    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.

    WWH137066_2014 Item# 136026