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Robert Cantin Les Pierblancs Sancerre 2016

Sauvignon Blanc from Sancerre, Loire, France
  • WW92
0% ABV
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Winemaker Notes

The nose expresses white flesh fruits and has a good floral side. The mouth is chiseled with a wonderful homogeneity from the beginning to the end. The minerality adds to a long finish. « La Côte Blanche » (the White Slope) delivers a superb richness and is surprisingly generous. A great Sancerre, typical and elegant!

The wine should be served between 46 to 53°F. Fish and crustaceans, scallop Carpaccio, goat cheese and especially Crottin de Chavignol, a PDO cheese from Sancerre.

Critical Acclaim

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WW 92
Wilfred Wong of Wine.com
COMMENTARY: Sancerre is one of the world's most classic and sought-after white wines. The 2016 Robert Cantin Les Pierblancs is a first-rate wine that deserves the attention this category is getting. TASTING NOTES: This wine is bright with beautiful ripe melon and fragrant herbs in its aromas and flavors. Its richness would be an excellent match with clam and linguine in a light red wine reduction sauce.(Tasted: April 11, 2018, San Francisco, CA)
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Robert Cantin

Robert Cantin

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Robert Cantin, Sancerre, Loire, France
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Situated on the beautiful slopes of Thauvenay in the Loire Valley, several generations have worked at this Domaine perfecting the process that makes Robert Cantin wines so good. Currently fourth generation, handed down from father to son the Domaine spreads over 79 acres. Producing wines from various appellations in the Loire Valley, they search for quality at every step of the process, from making sure the vine yields are low, to doing as much of the vinification by hand as possible (or in the case of crushing the grapes, by feet!)

The winery has a strict management process approach to the vineyard (organic, no herbicide, grass-growing, hoeing, ploughing, disbudding, green harvest…), hard work in the winery (wild/natural yeasts). The wines are made to reflect their appellation, while still retaining a house style, and offer superb, artisan quality at very good prices.

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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.

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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 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-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

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 matches well with complex seafood and chicken dishes.

Sommelier 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.

WWH146498_2016 Item# 415958