Sancerre wine 202012/3/2023 ![]() June was disappointing, with hail affecting Reuilly, Menetou-Salon and Chateaumeillant July began cool, but turned very warm August was hot. Late April and May remained very warm, with flowering in early May (two weeks ahead of the ten-year average). ![]() March and April were alternately warm and cool, with budbreak around April 5th, eight days in advance of the ten-year average. Winter 2019-20 was the warmest ever recorded in the Loire valley, with periods of intense rain that left soils fully replenished. The intensity and vivacity of the best white wines puts them a notch above the supple, fruity red wines. Fine September and October weather helped salvage the harvest. There was another warm spell in mid-August but the rest of the month remained cool and challenging. ![]() Flowering went well during a brief interlude of warmth in June, but June and July were otherwise cold and wet, and mildew caused further damage. In the Nantes region and in parts of Anjou, losses of 70% to 90% were common, but all regions (including Sancerre, often protected from frosts by its steep slopes) were affected. It does not store any personal data.The weather pattern of the 2021 season in the Loire Valley reflected that of other northern French regions – though the frost problems of early April (and, in parts of the Loire, mid-April and early May too) were even more crippling here than elsewhere. The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. The cookie is used to store the user consent for the cookies in the category "Performance". This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". ![]() These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. Not a celebrated name here, but young people who are willing to work hard, to be amongst the greatest! Certainly, from sought after regions such as Sancerre where importers are in line to buy and sell wines. We are proud to attract new, for now still unknown talent. The family owns 18.5 hectares, of which 75% Sauvignon Blanc and 25% Pinot Noir. This admirable mentality ensures a high level that only gets better every year. It’s all about the details and being precise, but also having respect for nature. However, it’s continuous hard labour, this young couple is breathing and living Sancerre. Together with his wife Jennifer they’re aiming solely for quality without concessions. Of course, being raised in the vineyards, the vineyard was already in his blood. With them, he could share knowledge and express aspirations. He went to the Académie Viticulteur in Beaune where he met many great spirited and talented young winemakers. Thibault wanted to be a vigneron from an early age. Experience but also fingerspitzengefuhl are the key elements here. Wines are produced at a plot level and every vintage is adjusted in detail. Their working method is in line with the careful and dedicated tradition of Sancerre. The winery has been in the Denizot family for six generations, but these two passionate vignerons are working vintage after vintage, putting the domain on the map, and raising their own bar. The soul of this newfound treasure is the young couple Thibault and Jennifer Denizot. The smaller part is the argil-calcaire soils, kept for fruity and refined Pinot Noir. The wines are mainly made from the famous Caillottes soils, producing elegant but powerful Sauvignon Blanc and fruity. Our new Sancerre acquisition Domaine Denizot has its vineyards, situated around Verdigny and Chavignol. The vineyard and cellar practice is defined by low intervention and with respect for nature and grapes. Longtime maturation on the fine lees for a soft and rich structure. Artisanal Tonneliers from central France, who strictly select the finest oak with a small porous structure. The barrels are made by Atelier Centre France. Fermentation and elevation on demi-muids (600ltr) and cigare (350ltr). Soft and long-pressing with a pneumatic press. Kimmeridgian limestone soil with caillottes (big limestone pebbles and fossil seashells). From the calcareous topterroir Côte l’Épée in d’Amigny municipality.
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