Vineyards and winemaking
The Sauvignon Blanc comes from parcels in Saint-Satur, Sancerre, Thauvenay and Ménétréol-sous-Sancerre. Flint and clay-limestone soils across these sites combine smoky mineral detail with the freshness and ripe citrus fruit associated with the appellation.
Temperature-controlled fermentation in stainless steel protects the grape's clarity and aromatic lift. Three to four months on fine lees softens the wine's edges and builds a subtle texture without obscuring its precise fruit or flinty finish.
Tasting notes
Appearance
Clear pale lemon with youthful green highlights.
Nose
Lemon, grapefruit and white peach are joined by elderflower, fresh herbs and a light struck-flint note.
Palate
Crisp and elegant, with citrus and stone fruit supported by finely judged acidity. The lees give a little mid-palate roundness before a clean, mineral finish with lingering grapefruit zest.
Food pairing
Try with dressed Cromer crab, grilled trout with dill, asparagus and soft-boiled egg, or Crottin de Chavignol with a sharply dressed salad. Its herbal freshness also suits broad-bean and pea risotto.
Background story
Domaine Les Chaumes has been in the Bardin family since 1770 and is now in its ninth generation. From its base at Pouilly-sur-Loire, the estate works across Sancerre, Pouilly-Fumé, Pouilly-sur-Loire and the Côtes de La Charité, with Jean-Jacques and Monique Bardin and their children continuing the family line.
The estate follows a Haute Valeur Environnementale approach, encouraging biodiversity and reducing unnecessary intervention in the vineyard. Its Sancerre Blanc brings together several communes and soil types, creating a balanced expression that is broader than a single-parcel interpretation.
