Sancerre Blanc AOP 2023

Vineyards

Domaine Les Chaumes’ Sancerre Blanc is crafted from vineyards in prime locations within Saint-Satur, Sancerre, Thauvenay, and Ménétréol-sous-Sancerre. The terroir here is marked by silex (flint) and clay-limestone soils, lending a signature minerality and vibrant acidity to the Sauvignon Blanc, typical of the Sancerre region.

Winemaking

Vinified in temperature-controlled stainless steel vats, maintaining purity and fruit-forward freshness. Aged on fine lees for 3-4 months, this method enhances depth, rounding out the natural acidity of the Sauvignon Blanc while accentuating its aromatics.

Appearance

A pale yellow with green tints, bright and clear.

Nose

Lively and aromatic, with notes of citrus—lemon and grapefruit—accompanied by hints of white peach, melon, and elderflower. Subtle minerality and a touch of herbal undertones give complexity to the nose.

Palate

Crisp and elegant, showcasing refreshing citrus and stone fruit flavours, supported by a fine minerality and balanced acidity. The flinty soil influence creates a smooth, clean finish with a lingering impression of freshness.

Food pairing

Ideal with shellfish, goat’s cheese (such as Crottin de Chavignol), and light poultry dishes. It also pairs beautifully with vegetarian dishes that highlight fresh herbs or soft cheeses.

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.