![]() Long known for their sensitive viticulture, the domaine became one of the first in the region to convert to biodynamics (2004). Le Pave - An east-facing, five-acre vineyard, planted by the family in 1990, on marl (limestone-clay) soils.ĭomaine Vacheron has consistently produced some of the most profound and longest-lived examples of Sauvignon blanc (and Pinot noir, for that matter) that can be found anywhere in France.Soils combine flint (silex) with red clay and limestone. A selection of fruit from vines in the ‘Guigne-Chevres’ vineyard, located not far from ‘Les Romains.’ A northeast-facing vineyard very windy, which causes vines to grow close to the ground.Topsoils are stony and poor subsoils are pure chalk “mother rock.” The family has trained vines’ roots specifically to reach deep into the subsoil. ‘Paradis’ faces full south, on a steep hillside.Vine roots are trained to reach down to the chalky limestone “mother rock” subsoils, a source of minerals and nutrients that the winemakers believe gives a “particular edge” to the wine’s aromas and flavors. The topsoil of ‘Chambrates’ is poor, a combination of clay and white stones, pieces of decomposed, shattered limestone (from the Jurassic geological era). ![]() Pure flint (silex) soils, rich in fossilized material such soils contribute a minerality and smokiness to the wine. ‘Les Romains’ was one of the domaine’s first ‘single-vineyard’ bottlings (the first vintage was 1997). While some of their holdings contain limestone, they are best known for their siliceous vineyard (much like Didier Dagueneau). A note - Domaine Vacheron lies in the silica rich “silex” soils that are common in the eastern part of Sancerre. We have secured allocations of five of those unique wines. In addition to biodynamic viticulture and much longer elevage than the average Sancerre domaine, Vacheron now vinifies 8 different single vineyard cuvees (6 white, 2 red). ummm… wet?ĭomaine Vacheron is upending the mediocrity of generic Sancerre by taking their cues from the monopoles and climats of their Burgundian neighbors. Nowadays, Sancerre is more of a brand than an appellation, a region that produces wines that are… ummm… cold, and…. A parched Parisien bistro community, desperate for a quaffable white to accompany platters of moules frites, led to extensive replanting with vigorous, vivacious Sauvignon blanc. ![]() Before the twin scourges of phylloxera and powdery mildew, the majority of Sancerre’s wine production was red wine based on Pinot noir (with some obscure local varieties blended in for good measure). ![]() It sits at the eastern edge of the Loire, much closer to Chablis and Burgundy than to Nantes and Muscadet. Sancerre is a bit of an odd duck when compared to the rest of the Loire. Domaine Vacheron, one of the finest domaines in Sancerre (which means they know a thing or two about Sauvignon blanc), is trying to change that. Perhaps it’s the ephemeral nature of most Sauvignon Blancs (more a thirst-quenching alternative to water than profound vinous experience), but besides Monts Damnes in Sancerre, Dagueneau’s various Pouilly Fumes, and Mondavi’s I Block in Napa Valley, I can’t really think of any. There is a paucity of famous Sauvignon Blanc vineyards in the world. “The 47-hectare family estate is surely one of the finest Sancerre producers.” ![]()
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