Sancerre is a dramatic hilltop town on the left bank of the upper Loire River.  Today the name is associated with racy, minerally Sauvignon Blancs, but that wasn’t always the case.  Less than 100 years ago, the appellation was known for reds (primarily Pinot Noir) and whites from the Chasselas grape.  Not until the 1970s, when the gooseberry- and nettle-inflected Sauvignon Blancs made their way to the bistros of Paris as a sort of white answer to Beaujolais, did the popularity of the wine skyrocket, becoming a must-have on restaurant wine lists.

In a small hamlet named Amigny, Jean-Claude and his son Antoine farm 25 acres of land. Their property is partly made of “terres blanches” - vineyards located closer to the village of Bué and partly of “Caillotes” parcels closer to Verdigny. The terroir of the fifteen villages that make up the area of Sancerre is particularly unique in that the soil varies, so the wine flavors are round and complex.

Sauvignon Blanc from Sancerre is usually fermented and aged in stainless steel to preserve freshness and showcase the purity of the grapes.