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Sancerre blanc, François Crochet - 2022

Now vinified using indigenous yeasts, this school Sancerre has a fresh, invigorating nose of citrus fruit, lemongrass and peppermint. The palate combines density, freshness and elegance. The wine has a fairly vibrant crystalline and juicy side, and a sapid, complex finish. It’s hard to imagine a better entry-level wine in this appellation, especially at this price! Guide Vert RVF: 92/100
Technical sheet >
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Technique

Viticulture

A blend of plots: 80% caillottes, 10% clay-limestone and 10% flint. The vines have an average age of 25 years. They are disbudded and cultivated using sustainable methods. Depending on their location, they are partly grassed, with the soil under the vines being worked. The grapes are harvested by hand with a rigorous sorting of the bunches.

Oenology

The date is fixed after various analyses and tastings in order to have the best aromatic and phenolic maturity. The target yield here is 50 hl/ha. The pressing of whole grapes is carried out in sequential mode in order to extract the juice gently. After static settling, fermentation lasts 3 to 4 weeks before maturing on lees for 6 months.

Suggestions for accompaniment

Aperitifs • Oysters • Fish fritters • Supions - Ceviche.

Domain
In a vineyard that is known and successful worldwide, whatever the viticulture model practiced, Carine and François Crochet do not rest on their laurels, because they have made the bet of the highest quality, while respecting their vines, their soils and their teams! Thus, not content with signing for nearly twenty years precise vintages capable of aging gracefully, they have taken the step of organic (certified since the 2017 vintage) and are even in the process of biodynamic certification Biodyvin since 2020. Although pruning is carried out according to the most advanced contemporary techniques, respecting the sap flow, systematic disbudding is nevertheless carried out in the spring in order to contain the natural vigour of the Sauvignon, but also to get the best maturity out of the Pinot Noir, which is vinified partially without disbudding. From now on, all the vinifications are carried out with indigenous yeasts. They are followed by prolonged maturing to achieve purity and full expression of the wine: the non-woody whites are matured in stainless steel or truncated wooden vats, while the reds are sublimated in non-new barrels. The result is deep, sapid and harmonious wines that make the most of their terroirs and vintages. At the top of their appellation.
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