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Vincent Vatan Pouilly Fume Silex 2014

Sauvignon Blanc from Pouilly-Fume, Loire, France
  • WS89
13% ABV
  • WE91
  • WS89
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13% ABV

Winemaker Notes

With its brilliant yellow-gold color and sharp, visceral nose, this wine is very characteristic of Pouilly-Fume with a pronounced gunflint profile that is very typical of the Loire Valley soils.

Delicious with pork, veal, or pasta dishes in cream sauces, poultry, fish, sell-fish, and a variety of cheeses.

Critical Acclaim

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WS 89
Wine Spectator
Alluring, with a paraffin hint around a mix of wet straw, white peach and thyme flavors. Shows a lovely whiff of smoke through the finish.
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Vincent Vatan

Vincent Vatan

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Vincent Vatan, Pouilly-Fume, Loire, France
The Vatan family has been making wine in Sancerre for ages. Vincent Vatan has been the wine grower of Domaine Chatelain since 2005, and he is the son-in-law of Jean-Claude Chatelain. In 2007, Vincent Vatan acquired some plots of land with flintstones which is where he grows his grapes.

Today, the Chatelain winery has 30 hectares (74 acres) of vines in Pouilly-Fume spread across six of the seven communes of the appellation. The grapes that go into Domaine Vincent Vatan come from all the different types of soils found around Pouilly. This gives the Vatan family a great deal of freedom when putting their blends together, and as a result, their wines are balanced and very typical of the appellation

Pouilly-Fume

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Famous in the Loire and throughout the world for perfumed Sauvignon blanc, Pouilly-Fume sits due east, across the Loire River from Sancerre. Limestone soils with clay and flint (also called silex) contribute to the wines' freshness and often times smoky, flinty, mineral character.

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.

EDV110712_2014 Item# 288095