# Sancerre Blanc (NV)

- **Producer:** Domaine Paul Cherrier
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 12.5%
- **Average price:** €25
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–12 °C
- **Aromas & flavours:** lemon, grapefruit, peach, elderflower, apple, passion fruit, biscuit, bread

## About this wine

Stéphane Cherrier, a former rugby player, took over management of his family estate in Verdigny, located in the Upper Loire Valley. While previous generations sold their grape harvest in bulk to negociants, Stéphane began bottling the domain's top-quality parcels under the Domaine Paul Cherrier label. Encouraged by neighboring star winemakers, he established the estate as one of the rising stars of Sancerre, producing focused wines from Kimmeridgian limestone soils.

## Interesting facts

- Winemaker Stéphane Cherrier played competitive rugby before taking over his family estate in Verdigny.
- Stéphane sells most of his harvest off to large negociants, reserving only top-tier parcels for his domain label.
- The vineyards sit on ancient seabed Kimmeridgian limestone soils locally called terres blanches and caillottes.

## Food pairing

High acidity and a dry mineral profile make this Sancerre an exceptional pairing for goat cheeses like Crottin de Chavignol, raw shellfish, and delicate white fish. The crisp citrus notes cut through rich or creamy textures without overwhelming subtle marine and herbal flavors.

## Wine making process

The grapes are 100% hand-harvested from vines aged 15 to 50 years growing on rocky Kimmeridgian limestone (terres blanches and caillottes). Fermentation occurs spontaneously using natural yeast in temperature-controlled stainless steel tanks. Minimal cellar intervention is practiced without synthetic inputs. The wine ages in stainless steel tanks for 6 to 11 months on fine lees to preserve freshness and minerality, without any oak contact.