A razor-sharp biodynamic Sancerre from flint-rich soils, combining crisp green apple and lemon with subtle anise, smoky minerality and a long, mouthwatering finish.

🍷 Tasting notes

Appearance: Pale lemon-yellow with bright greenish reflections.

Nose: Precise and energetic, opening with Granny Smith apple, fresh lemon pulp and citrus zest, followed by subtle herbal and almost anise-like nuances. With air, the flinty terroir becomes more apparent through crushed-stone, mineral and faint smoky notes.

Palate: The attack is crisp, direct and energetic, followed by a surprisingly rounded mid-palate. Citrus, green apple and fresh herbs are carried by a fine mineral backbone. A very slight natural spritz adds additional freshness. The defining feature is the combination of tension and salivating minerality rather than overt Sauvignon aromatics.

Finish: Long, dry and mouthwatering, with lemon zest, flint and a subtle phenolic grip. The slight astringency gives the wine definition and makes the finish particularly persistent. The domaine itself describes it as traçante — essentially a finish that leaves a clear, lingering line across the palate.

Style: ★★★★☆ Freshness | ★★★★★ Minerality | ★★★★☆ Tension | ★★★☆☆ Body | ★★★★☆ Complexity

🍽️ Food pairing

Excellent with oysters, langoustines, crab, shellfish, grilled or poached white fish, turbot, cod with lemon, asparagus and, naturally, Crottin de Chavignol or other Loire goat cheeses. Fouassier specifically recommends oysters, fish & chips and cod with lemon purée.

Serve at 10–12°C for tasting, or around 12–14°C with food; I prefer around 11–12°C to allow the silex character and texture to show.

🧭 Technical data

• Appellation: AOP Sancerre Blanc, Loire Valley
• Vintage: 2023
• Grape: 100% Sauvignon Blanc
• Vineyard: Les Chailloux, 2 hectares
• Terroir: Upper Cretaceous clay with flint (argile à silex)
• Exposure: west-facing hillside
• Vine age: approximately 30 years
• Planting density: ±8,000 vines/ha
• Average yield: ±45 hl/ha
• Viticulture: certified organic and biodynamic — Biodyvin since 2011 and Demeter since 2022
• Harvest/handling: grapes received by conveyor without pumping; pneumatic pressing
• Fermentation: spontaneous, 100% indigenous yeasts
• Ageing: 12 months on lees in stainless-steel tanks
• Oak: none
• Alcohol: 12.5% for the 2023
• Cellar work: carried out according to the lunar calendar.

Appellation: Sancerre AOP.
Vivino 4.1
Grape Variety: 100% Sauvignon Blanc.
Viticulture: Certified organic and biodynamic (Biodyvin certified since 2011), with work in the cellar following the lunar calendar.
Vinification: Grapes are hand-picked and undergo spontaneous fermentation with native yeasts. The wine is aged for one year on the lees in stainless steel tanks.
Drink 2026-2030
Serve 10-12°C
Alcohol 13.5%.