Fresh citrus and melon notes join herbaceous and fresh-cut grass aromas along with persistent minerality. The bone-dry palate is high acid, clean and focused, combining pineapple, lemon, melon, and yellow plum fruit flavors along with dill and wet stone. Overall, this is mineral-driven with tons of crushed stone and even some flint.

Sacy is a tiny hamlet near Crézancy and Bué in the Sancerre region of the Loire Valley. Karine Millet has just recently taken over the family domaine which includes four hectares (10 acres) of vines. Karine practices polyculture, the historical practice in Sancerre. Cow manure from the farm is used in the vineyards. The domaine is presently in conversion to certified organics. Karine currently practices sustainable viticulture - no herbicides or pesticides - and the soil here is all Terres Blanches (white ground composed of marl, a  chalky limestone-clay mixture). Vines average 30 years with some 45 years and one parcel 65 years old. Harvest is done both by hand and mechanically and vinification and aging occurs in tank.

The Sancerre AOC was one of the first appellations to receive its status in 1936 though it has expanded four-fold since then. The area is composed of south-facing hills on the west bank of the Loire River across from another famous Sauvignon Blanc region, Pouilly-Fumé. It is composed of three main soil types: silex (flint), caillottes (pebbly limestone)  and terres blanches (Kimmeridgean marl). Vines were originally planted by the Romans two thousand years ago. Sancerre became increasingly popular in the bistros of Paris after World War II and then in the 1970’s, quality-conscious producers began to elevate the farming and winemaking, eventually leading to the worldwide respect Sancerre enjoys today as elegant, food-friendly wine.

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