# Sancerre Blanc Silex (2021)

- **Producer:** J. de Villebois
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €45
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** lime, gooseberry, green apple, smoke

## About this wine

The J. de Villebois Sancerre Blanc Silex 2021 is a white wine from the Sancerre appellation in France's Loire Valley. It is produced by J. de Villebois, a family winery dedicated to expressing the nuances of Loire Sauvignon Blanc. This particular wine is sourced from the rare Silex terroir, characterized by flint-rich soils that contribute to its unique profile. The Silex terroir, making up approximately 20% of the Sancerre appellation, is known for capturing and reflecting the sun's heat, leading to earlier ripening and influencing the wine's minerality and acidity. The 2021 vintage experienced a cooler growing season compared to previous years.

## Interesting facts

- Silex soil captures and reflects the sun's heat, aiding early grape ripening.
- Flint soil makes up only about 20% of the Sancerre appellation.
- James Suckling awarded the 2021 vintage 91 points.
- The wine is aged on its fine lees for at least six months.

## Food pairing

The wine's crisp acidity cuts through the richness of seafood and creamy sauces, while its minerality complements the briny notes of oysters and shellfish. Herbal and citrus elements in the wine can echo or contrast with similar flavors in dishes.

## Wine making process

The winemaking process for the J. de Villebois Sancerre Blanc Silex 2021 begins with gentle pressing of the grapes to retain aromatic complexity. The fruit undergoes cold stabulation for eight days before fermentation. Fermentation takes place in stainless steel tanks over 7 to 15 days at controlled temperatures between 16-18°C. Following fermentation, the wine is aged on its fine lees for a minimum of six months, with some batches potentially aging for up to eight months. During this aging period, frequent stirring of the lees is practiced to maintain aromatic freshness and develop a smooth texture. The grapes are harvested at optimal ripeness, with those from the Silex terroir often being among the first picked in the appellation.