The estate was founded in 1980 by Alain Caïlbourdin and today it has of 20 hectares (approximately 40 acres) of vines planted in some of the best Pouilly-Fumé slopes. About half of the vines are "vieilles vignes" or old vines; the other half are vines planted after 1980. Grapes grown on the different slopes are vinified separately, thus permitting the production of four different cuvees, each of which represents a distinctive terroir and aromatic expression. Their constant quest for quality is evident throughout the entire winemaking process, from the vineyard to the cellar.
A wine can only be great if it has the mineral support of a quality terroir. The art of the winemaking profession consists of giving the grapes all the possible chances to reveal their qualities.
After the grapes have been picked, they undergo immediate pressing with a pneumatic press, with no pre-fermentation maceration. There is static racking of the must. Fermentation using indigenous yeasts to highlight the qualities of our terroir is done at controlled temperatures. There is no malolactic fermentation in order to preserve this wine's freshness. It then spends a long time maturing in tanks on its fine lees. It is bottled the year following the harvest.
The special terroir of this plateau (a mixture of silica sand and limestone), brings a vivacity to the Cuvée de Boisfleury and a freshness that is fantastic in this wine when young. Its aromas are very expressive and are essentially fruity with citrus (grapefruit), passion fruit, and floral (rose petals and white flowers). This young vineyard bestows Cuvée de Boisfleury with a light structure that marries easily with many meals: fish and seafood of course, but it is equally delicious with white meats and certain cured meats and also makes a delightful aperitif. Cuvée de Boisfleury is an easy to drink Pouilly-Fumé, fruity, elegant and beautifully delicate.
Light, elegant soft fruit nose. Fine citrus and herbaceous notes. Pure acidity holds the wine together very well and the finish is precise and long. An incredible clean, fresh and impressively well balanced Pouilly Fume.
Château du Coing is located in the village of Saint Fiacre, in the Sèvre et Maine district of Muscadet. The owner and winemaker is Véronique Günther-Chéreau, whose family has been making wine at Saint Fiacre since 1421. Véronique has over 65 hectares of vines which lie at the meeting point of the Sèvre and Maine rivers. Unusually for négoce-dominated Muscadet, Château du Coing is family run and uses solely estate grown fruit. The style is 'sur lie', with at least six months' ageing on the yeast lees to ensure more body and complexity than the average Muscadet on the market.
Sèvre et Maine is acknowledged to be the best district in which to grow Muscadet (Melon de Bourgogne). The vineyard of Château du Coing is located in the village of Saint Fiacre sur Maine, just at the confluence of the rivers Sèvre and Maine. The soil is composed of schists and the vineyards are south-facing with slopes of 14%. The vines here are on average 65 years old, giving depth and richness to the wines.
The Loire Valley was plagued by spring frosts and a wet summer in 2016 causing a reduction in yields and making the vineyard owners work hard to manage the canopy and deter fungal growth. Grapes were harvested between the end of September and the beginning of October.
The wine was fermented and aged in stainless steel. It qualifies as Muscadet 'Sur Lie' due to the six months' ageing on its fine lees after fermentation.
Pale yellow in colour, this wine has aromas of white peach, green apples and floral notes. On the palate, the pure citrus fruit is bolstered by body, richness and structure from the lees ageing. Crisp and vibrant, it is the perfect companion to seafood.
The Clements family who are behind Domaine Châtenoy have combined their expertise, their commitment to the environment and an exceptionnal terroir to produce wines known and recognized for their finesse, clean style and intense aromas. The Clements has been wine-producers for a very long time - the family are documented as wine producers in in Menetou-Salon as early as 1560.
Menetou is the lesser known of the three towns in the world famous Sauvignon Blanc heartland of the Loire valley. Although Menetou is not as recognisable a name as Sancerre or Pouilly, you will certainly recognise the style of this mineraly, smokey Sauvignon Blanc. The average age of the vines is between 20 and 40 years old, planted on calcareous clay soil and south/southwest exposure.
After harvest the grapes are sorted, then the whole-berries are pneumatically pressed. The juice then undergoes cold stabilisation. Indigenous yeasts are used to ensure a spontaneous fermentation in temperature controlled stainless steel vats. The wine is then matured on its fine lees and is bottled from spring onwards. As this wine is made in a traditional way, there is no oak contact.
Lively citrus and grassy herb aromas. The palate is medium to light in body, dry and with good limey acidity that magnifies the citrus and mineral characters. Lengthy, clean and absolutely no oak on this 100% Sauvignon Blanc.
This wine is made using automatic pressing, Then it is allowed to settle in cool temperature-controlled vats (18° to 20°C). It is matured in temperature controlled stainless steel vats under an inert gas. Then the wine undergoes ageing on fine lees for 6 months.
This Sauvignon is pale yellow in colour. It has an expressive nose with grapefruit nuances, going on to reveal overtones of ripe fruit such as mango and peach when swirled in the glass. This wine is rich, well balanced, and delicious on the palate, with white fruit and white flower nuances.
We are delighted to have secured a parcel of this gem of a Pouilly-Fumé.
Domaine Bonnard is a small family vineyard founded over 50 years ago in the heart of Pouilly-sur-Loire. The family’s hands-on approach on (and to) the estate - from the care and attention given to the vines through to bottling - result in fantastic examples of classsic wines from the region. Produced in small quantities and made with care by the estate owners each vintage.
A fresh, dry, elegant wine with classic Loire / Old World Sauvignon Blanc characteristics of citrus and gooseberry flavours, with a classic grassy / nettly nose, where one even finds a little liquorice. The classic flintiness / gunsmoke of Pouilly-Fumé can also be found on the palate.
Domaine Bonnard is a family vineyard of 12 hectares located in the heart of Sancerre. The estate has been producing wine for over half a century and offers both Sancerre and Pouilly Fumé. The founders of the estate, Bernard and Pierrette Bonnard, still work on the estate with their two daughters, Martine who takes responsibility for viticulture and Claire who is their winemaker.
Domaine Bonnard’s wines are lively and long on the finish. Their aromas are reminiscent of a forest or woodland with citrus notes on the palate that give the wine an overall harmony. The wine is pale gold in colour. To serve these wines at their best, over chilling them should be avoided. This wine is in the style of a classic Sancerre with enticing grassy notes, zesty citrus fruit and lively acidity.
Domaine Bonnard Sancerre is the perfect match for fish, seafood, white meats and cheeses, even strong ones.
Dry, with bright acidity and a hint of sage leaf ... Sauvignon character without herbaceous exuberance. Crushed-stones, medium body and fresh acidity.
Quincy was the first French white wine appellation to be given AOC status in 1936. Latterly, however, it is nearby Sancerre that has grabbed the limelight. Jean Tatin, described by Decanter in 2009 as a 'pioneer' of the region, has helped put Quincy back on the map with his crystalline and classic Sauvignon Blanc. Jean and his wife Chantal have 20 hectares in Quincy, planted mainly on the freshwater Kimmeridgian limestone that gives the pure, mineral character to the Ballandors Sauvignon Blanc.
This wine is bright pale yellow in colour with lively citrus and herbs on the nose and a touch of exotic stone fruit. The palate is refreshing, with fine acidity supporting excellent lemon intensity. The finish is long and lingering with gentle mineral notes alongside the round fruit flavours.
To see an informative information sheet / fiche technique for this wine from the winemakers, please click on the blue link below.
Domaine des Brosses was established in 1875 and lies 10 kilometres south of the town of Sancerre. The Girard family modernised the winery and vineyards when they bought the estate in 1973. Nicolas Girard has now taken over his father's 11 hectare estate and together with his brother Anthony, is making wines that are fresh, modern and aromatic. Both the brothers have travelled extensively throughout the wine world and have used the knowledge and experience acquired to underpin the style of their classic Sancerre.
The Girard family have six different parcels of Sancerre vineyards. Their hillside vineyards are located on classic clay and chalk soils, giving the grippy, mineral style expected of true Sancerre. Domaine des Brosses has used a machine harvester to collect the grapes since 1989. This is so that the Sauvignon Blanc is brought to the winery in the coolness of night-time, thus retaining the classic citrus and gooseberry aromas and flavours of Sancerre.
2017 marked the latest in a succession of early harvests. Despite heavy frosts in April, the warm weather returned from the end of May through June before a heatwave in July slowed vine growth with localised heavy storms impacting production and increasing the risk of rot in some areas. The variable weather continued through the rest of the growing season, despite some hot weather reducing acidity and encouraging sugar accumulation, cool nights preserved the aromatics. A return to normal conditions in September meant grapes were able to reach optimum ripeness prior to harvest and the result was healthy, good quality fruit.
Fermentation took place in temperature-controlled stainless steel tanks to avoid oxidation. No oak was used, but the wine remained on its fine lees for several months to add weight to the palate and round the finish.
This Sancere is bright and pale golden in colour. It has a citrus nose with herbaceous notes of hay and nettle. Richly textured but with crisp acidity on the palate and textbook minerality. The finish is elegant with the typical purity and refreshment of excellent Sancerre.
Established in 1749 in the heart of Sancerre, Domaine Fouassier is one of the oldest wine growing families in the Loire Valley with a history that spans several generations. For centuries they have dedicated themselves to preserving and capturing the terroir and the noble Sauvignon grape varietal through an extensive range of appellation wines. The 21st century began with the arrival of Fouassier’s 10th generation, Benoit and Paul. In continuing to honour the terroir as their ancestors did, the brothers took things one step further, converting to organic and biodynamic farming and winemaking. In 2011, they were certified by ECOCERT and BIODYVIN, both of whom recognized Domaine Fouassier as 100% compliant with all international organic and biodynamic guidelines.
Today, the estate is comprised of nearly 56 hectares, 80% of which are planted with Sauvignon Blanc and 20% with Pinot Noir, making Fouassier the largest landholders in the Sancerre appellation. The vines range in age from 10-50 years. Planted across varying elevations spanning 150 to 300 meters above sea level, they primarily enjoy south-eastern exposures. Extremely complex soils vary from vineyard to vineyard, some with a high concentration of limestone and deep layers of calcareous clay or Kimmeridgian marl, and some flinty with stones and layers of compacted chalk that contribute to the famous minerality found in the white wines from the region.
Aggressive pruning is carried out multiples times throughout the year to help keep yields low and ensure that only the finest fruit remains on the vine. The grapes are mechanically harvested at their peak between mid September and early October, depending on the vineyard, allowing them to work quickly and capture the fruit at its peak.
State-of-the-art machinery is utilized throughout the winemaking process, but tradition is not forgotten. Upon reception at the winery, the grapes are gently pressed using a pneumatic press. The free-run juice is transferred to stainless steel tanks by use of gravity to undergo fermentation using only ambient and natural yeasts from the vineyard. The white wines are briefly aged on fine lees to add complexity. In keeping with tradition, all work done in the cellar is based on the lunar calendar.
Domaine Fouassier’s portfolio consists of 20 different wines, many of which are single-vineyard offerings, and are mainly specialists in Sancerre. This, from directly across the Loire, is one of their rare Pouilly-Fumés. The vines are grown on Pouilly-Fumé's plateau and hillsides (rather than in the village's lower areas). The Domaine des Cassiers is made with vines aged from 20 to 40 years old. The vines are pruned as single Guyot. The free-run juice yield average is around 50hl/ha. To protect grape quality to the utmost -ie for speed and minimal handling - the harvest is de-stemmed and sent to the pneumatic press via conveyor belts.
100% Sauvignon Blanc.
Bright in the glass with golden hints. The nose is fine and mineral with a noticeable, classic Pouilly-Fume gunflint palate with pronounced citrus fruits. The wine finishes fine and lively and is surprisingly full(er)-bodied for a classic Loire Sauvignon Blanc.
Founded in 1905, Domaine de Corbillières has been in the Barbou family for four generations and is now run by Dominique and Véronique Barbou, who have 16 hectares of Sauvignon Blanc and local red varieties. In the words of Robert Parker, they have a 'long-run track record for generating some of the consistently finest - not to mention best-value - Sauvignon Blancs on the planet'.
Planted on gentle sandy and clay slopes in Oisly, the vineyard benefits from good exposure and drainage and is steadily gaining a reputation for the finesse of its wines. Dominique keeps yields low and practises de-budding to ensure ripeness and good ventilation by leaf plucking.
The Sauvignon Blanc grapes were machine-harvested and gently pressed using pneumatic presses. Temperature-controlled fermentation took place at 18-20°C in stainless-steel tanks. The wine then remained on the lees until bottling.
This wine is 100% Sauvignon Blanc.
Light lemon-yellow with a fresh, lively perfume of citrus and green apple with hints of sherbet on the nose. On the palate, it has great balance with plenty of fresh fruit providing good weight and a zesty acidity giving it a lift. A lively mineral note gives the finish complexity.
The Domaine Franck Millet estates benefit from the “savoir-faire” of three generations of winemakers. Their goal is to achieve the best balance and greatest typicity for each and every vintage. Grapes and musts are are rigorously selected for optimal quality. Awards and medals won in wine competitions as well as superiors reviews in the press are testament to the consistent quality of their wines.
The winemaking process begins at Domaine Franck Millet with the static racking of the must. There is then a slow alcoholic fermentation at low temperature in thermoragulated stainless steel vats for 7 to 10 weeks. The wine is stirred on its lees for 3 weeks. There is then a light filtration prior to bottling.
This Sancerre has a clear, brilliant pale gold colour. It has a powerful nose with aromatic qualities that continue to develop over several months. It is a wine that is representative of the limestone-clay soil found in the village of Bué. It has good acidity while at the same time displaying a surprising suppleness and roundness. It is very long on the palate.
Sancerre makes an excellent aperitif and this is a wonderful accompaniment for fish, crustaceans, white meat or goats cheese.
Domaine Jean-Pierre Bailly lies in the heart of the Pouilly-Fumé appellation. A family of winemakers, the business is now in its sixth generation, with Patrice Bailly taking over from his father in 2000.
Domaine Jean-Pierre Bailly owns 17 hectares of Sauvignon Blanc vines, which are situated on the hills among the best vineyards in Pouilly-Fumé. The vines are between 15 years old, planted in the communes of Tracey-sur-Loire, Saint-Andelain and Pouilly-sur-Loire. They are planted at an average density of 6,600 vines per hectare on calcareous Kimmeridgian marl and limestone soils, which are typical of the appellation.
Mechanical harvest took place prior to destemming. The wine was vinified traditionally, using direct pressing followed by fermentation and ageing on fine lees for 3-4 months in stainless steel temperature-controlled tanks.
The nose is very expressive, intense and complex. It has delicate aromas of peach, citrus and white flowers that are complemented by an elegant stony minerality. The palate is harmonious, with mineral freshness balancing the intense fruit. It has a very long and deliciously citrus finish.
Nicolas Réau’s love of wine started when he was 8 years old and his grandfather was sneaking him small glasses of red wine while his grandmother had her back turned. Young Nicolas went on to train to be a professional pianist and didn’t consider wine as a potential career path. He thought it was impossible to become a producer if you do not come from a vigneron family. However in 1994, Nicolas saw an advertisement in the school newspaper about a professional degree in viticulture and oenology and he decided to step away from his piano to finally begin an adventure in wine.
Nicolas practices Biodynamics but doesn’t seek the certification. Instead his philosophy is to be guided by conscientious farming so as to produce wines that are clean, distinct and honest. To this end, Réau uses intuition to identify the 2 to 3 day window where the fruit shows phenolic maturity but still has a low potential alcohol. This window is identifiable when the fruit demonstrates the most harmony on the palate, a sensation that is almost impossible to find in vineyards manipulated by chemicals and industrial processes according to Réau. He believes that if you let the climate and vines guide the work in the vineyard, the energy of the fruit will carry through to the finished wine as long as the winemaker refrains from similar interventions in the cellar. With slight variations in ripeness of the individual berries at harvest, Réau’s wines carry a natural acidity, freshness, and personality that cannot be reproduced by any other means.
The Chenin Blanc vines used to produce Clos des Treilles are planted on clay soil with flint and limestone. This wine is 100% Chenin Blanc.
The grapes are harvested by hand and only wild yeasts are used to make this wine. The temperature is not controlled and takes place at an ambient temperature. Malolactic fermentation is then allowed to occur. The wine is left to mature in old oak barrels for 12 months. There is no fining or filtration of the wine with a minimal amount of sulphur added at bottling.
This wine has abundent characterisitics of minerality, backed up by lots of fruity flavours.