Sancerre is grown in the eastern part of the Loire valley about 2.5 hours west of Paris. Almost all of the appellation lies on the left bank of the Loire, opposite Pouilly-Fumé. Sancerre focuses on Sauvignon Blanc; it was one of the original AOCs awarded in 1936; however, the AOC area has expanded fourfold over the years. The town of Sancerre lies on an outcrop of chalk cut by a series of small valleys, each with their own soils, microclimate and terroir. Normally, the wines are unoaked, dry, and without malolactic fermentation.

This winery is located in the hamlet of St. Gemme en Sancerrois. The family have been grape growers for four successive generations. All wines come from the estate and are vinified in temperature-controlled stainless steel tanks. After restructuring, replanting and renovating in 1980, the estate now boasts 30 hectares (75 acres) of vines. These are divided into five large parcels of land.

This is a classic Sancerre with enough fruitiness to make it approachable (citrus, kiwi, pears) and a balance of minerality and verve. Understated apple, lime and grapefruit mingle with stony flavors that reflect the cool, limestone terroir. Framed by crisp acid, this refreshing wine is bright, tasty and not at all austere.

Enjoy salads, appetizers and seafood to the max, including oysters, shrimp, clams and sashimi. Sancerre is always classic with fresh white fish, roasted chicken or non-spicy, subtle Asian foods such as gyoza, dumplings or edamame.  Chèvre cheese is regionally produced and ideal for Sancerre’s chalky profile.

Cheese, Chicken/Turkey, East Asian (Chinese/Japanese/Korean), Fish (white), Green Salads, Hors d'oeuvres, Just for Cocktailing, Perfect Aperitif , Pork, Roasted Root Vegetables, Shellfish, Sushi, Vegetables