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Remy Pannier Sancerre 2015

Sauvignon Blanc from Loire, France
    12.5% ABV
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    12.5% ABV

    Winemaker Notes

    Pale gold with green hues. The nose is abundant with aromas of grapefruit and gooseberries. Lovely and crisp on the palate, evoking flavors of lemon, herb and apple. This full-bodied white is minerally and dry with citrus notes and a long finish.

    A great accompaniment to shellfish, seafood, goat cheese crostini, and spinach salad with dried cranberries and walnuts.

    Critical Acclaim

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    Remy Pannier

    Remy Pannier

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    Remy Pannier, Loire, France
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    Rémy Pannier is the Loire Valley's single largest wine producer, accounting for about 15% of all Loire Valley wine production, with markets in over 40 countries worldwide. In the early 1990s, Rémy Pannier, which had long operated as a négoçiant concern, moved toward becoming a producer. Since 2002, Remy Pannier has been directly owned by its alliance of grape growers and vineyard owners.

    Rémy Pannier has been identified with premium quality Loire Valley wines since 1885, when it was founded by François Rémy, who developed it into a prosperous local négoçiant concern, buying, blending, bottling and selling Loire Valley wines. François was succeeded by his son, Louis, whose wife, Marie Pannier, provided the second part of the company’s name. Louis, in turn, was succeeded by his son Maurice, an engaging, adventurous man who is credited with generating a widespread following for Rémy Pannier wines in France and the development of new markets abroad. Maurice’s heirs retained a stake in the company until selling it in early 2002.

    Rémy Pannier’s headquarters are located at St.-Hilaire-St.-Florent near Saumur on the banks of the Thouet, a tributary of the Loire. Facilities include eight miles of underground cellars carved out from the chalk hills, an ideal environment for storing wine. Lead winemaker Karine Huibant, assisted by four full-time laboratory staff, oversees winemaking.

    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.

    PIN109932_2015 Item# 260070