# Sancerre Les Romains (2022)

- **Producer:** Domaine Vacheron
- **Colour:** white
- **Type:** still
- **Grapes:** Sauvignon Blanc
- **Region:** Loire, France
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €59
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** blossom, grapefruit, gooseberry, lemon, wet stones, biscuit, pastry, almond, hazelnut

## About this wine

Domaine Vacheron Sancerre Les Romains is a 100% Sauvignon Blanc from the Centre Loire sub-region of the Loire Valley. The 'Les Romains' vineyard is distinguished by its pure flint soils, contributing a unique smoky and flinty minerality to the wine. This single-vineyard bottling, first released in 1997, is part of Domaine Vacheron's philosophy, established in 1900, to showcase the distinct terroirs of Sancerre through biodynamic viticulture, drawing inspiration from Burgundy's vineyard classification system. The 2022 vintage benefited from a warm growing season, yielding ripe grapes with retained acidity and aromatic intensity.

## Interesting facts

- 'Les Romains' was one of Vacheron's first single-vineyard bottlings (1997).
- The name 'Les Romains' honors the ancient Romans who first cultivated vines here.
- The vineyard is planted with vines ranging from 20 to over 60 years old.
- Domaine Vacheron is certified organic and biodynamic.

## Food pairing

The wine's vibrant acidity cuts through the richness of seafood and poultry, while its minerality complements the briny notes of oysters and the subtle flavors of white fish. The herbal undertones in the wine can echo herbaceous elements in dishes, and its structure stands up well to creamy sauces or the tang of goat cheese.

## Wine making process

Domaine Vacheron Sancerre Les Romains is produced from 100% Sauvignon Blanc grapes that are hand-harvested. Fermentation is carried out using indigenous yeasts in a combination of stainless-steel, cement tanks, and open-top wooden fermenters. Following fermentation, the wine undergoes aging for 12 months on its fine lees, primarily in neutral French oak barrels or foudres. The estate practices certified organic and biodynamic viticulture, utilizing family-produced organic compost and avoiding synthetic materials.