Sancerre Blanc Mainbre

VINEYARDS & WINEMAKING  The appellation of Sancerre lies on an outcrop of the chalky Kimmeridgian soils (Terre Blanche) that run from the White Cliffs of Dover down through Champagne, Chablis and the eastern edge of the Loire valley. These soils bring minerality, power and longevity to the wines. The vineyards of the domaine are 80% Terre Blanche and 20% limestone and clay. The limestone and clay soils, called les Caillottes, produce wines more elegantly balanced, fruitier and fuller for earlier consumption. Vine age of the vineyards ranges from 5 to 50 years.

Julien’s farming practices are lutte raisonée. He uses no insecticides or pesticides in the vineyards. 90% of the vineyard rows are grassed to encourage a natural and healthy environment for the vines. Sauvignon Blanc is planted at 6500 vines per hectare. Pinot Noir is planted at 6500-9000 vines per hectare. Yields for the white wines are between 60-65 Hl/Ha. Domaine Rouge is 45-50 Hl/Ha and Camille Rouge is 30 Hl/Ha. No sulfur is used at harvest. The winery makes its own, mineral based sulfur for use in very small amounts during ageing.

The Sauvignon Blanc for the Sancerre Blanc is pressed long and slow. The juice is allowed to settle for 24 hours at a cold temperature. Fermentation is in stainless steel and enamel tanks at low temperatures for 10-15 days. The wine is then occasionally stirred on the lees for three to four months. The wines are lightly filtered prior to bottling.

Pinot Noir receives a 5-7 day cold maceration followed by gentle punching down and pumping over during the 25 day fermentation. No sulfur is used at harvest. For the Sancerre Rouge the must is pressed and the juice is racked to 50% stainless steel tanks and 50% to barrique 1-5 years of age. For the Camille Pinot Noir, the wine ages in 100% new barriques.

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