Sancerre Rouge AOP 2016

Vineyards

The Domaine Les Chaumes Sancerre Rouge is crafted from Pinot Noir vines rooted in the characteristic soils of Sancerre. With parcels spread across notable locations in Saint-Satur, Sancerre, Thauvenay, and Ménétréol-sous-Sancerre, this terroir is marked by silex (flint) and clay-limestone, lending a delicate minerality and complexity to the wine, typical of Loire Valley Pinot Noir.

Winemaking

The grapes for this vintage were carefully handpicked at peak ripeness. Following fermentation, the wine was matured in second and third-use oak barrels for 10 to 12 months, adding subtle depth and smoothness while preserving the fresh fruit character.

Appearance

A brilliant ruby red with a clear, lively hue.

Nose

Bright and expressive aromas of red berries—such as redcurrants and cranberries—are complemented by delicate floral and earthy undertones. Hints of spice and minerality bring complexity to the bouquet.

Palate

Fresh and elegant, this Sancerre Rouge showcases a balanced profile of vibrant acidity, fine tannins, and flavours of redcurrants and wild berries. The flinty soil influence adds a touch of minerality to the clean, refined finish.

Food pairing

An ideal pairing for roasted poultry, game meats, mushroom dishes, or charcuterie, this wine also complements dishes featuring earthy or lightly spiced flavours.

Background story

Established in 1770, Domaine Les Chaumes is a family-owned estate in the heart of the Loire Valley, managed today by Jean-Jacques and Monique Bardin and their children, the 9th generation of the Bardin family. The estate spans 55 hectares across prominent appellations, including AOP Pouilly-sur-Loire, AOP Pouilly-Fumé, AOP Sancerre, and IGP Côtes de La Charité. Their Sancerre vineyards, located in communes like Saint-Satur, Sancerre, Thauvenay, and Ménétréol-sous-Sancerre, benefit from silex and clay-limestone soils, enhancing the wines with a refined minerality.

Domaine Les Chaumes is dedicated to sustainable viticulture, following the High Environmental Value (HVE) approach. The Bardins employ organic farming practices, avoiding chemical treatments and fostering biodiversity by allowing natural vegetation and regularly hoeing the soil. This commitment preserves soil health and vine quality, ensuring a balanced, pure expression of terroir in each wine. Grapes are harvested at peak ripeness, with whites aged on fine lees in stainless steel for 3-4 months to amplify freshness and fruit clarity. Red wines are aged in second and third-use oak barrels for 10-12 months, offering a gentle, nuanced wood influence that complements the finesse and balance of each cuvée.