Critics reviews
Fiona Beckett - The Guardian (Weekend Magazine), Nov 2016
About this WINE
Sauvignon Blanc
An important white grape in Bordeaux and the Loire Valley that has now found fame in New Zealand and now Chile. It thrives on the gravelly soils of Bordeaux and is blended with Sémillon to produce fresh, dry, crisp Bordeaux Blancs, as well as more prestigious Cru Classé White Graves.
It is also blended with Sémillon, though in lower proportions, to produce the great sweet wines of Sauternes. It performs well in the Loire Valley and particularly on the well-drained chalky soils found in Sancerre and Pouilly-Fumé, where it produces bone dry, highly aromatic, racy wines, with grassy and sometimes smoky, gunflint-like nuances.
In New Zealand, Cloudy Bay in the 1980s began producing stunning Sauvignon Blanc wines with extraordinarily intense nettly, gooseberry, and asparagus fruit, that set Marlborough firmly on the world wine map. Today many producers are rivalling Cloudy Bay in terms of quality and Sauvignon Blanc is now New Zealand`s trademark grape.
It is now grown very successfully in Chile producing wines that are almost halfway between the Loire and New Zealand in terms of fruit character. After several false starts, many South African producers are now producing very good quality, rounded fruit-driven Sauvignon Blancs.
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Description
Situated in the village of Crézancy 7km from the town of Sancerre, the 18ha Domaine Sautereau has been producing Sancerres for nine generations. Winemaker David Sautereau uses a blend of age-old practices and modern techniques to show the terroir characteristics of Sancerre at their best. A cool fermentation ensures a particularly pure, fruity style while three months on the lees provide extra complexity and richness.
After the flinty and cerebral 2014, David Sautereau has tamed the potentially indulgent ripeness of the generous and fulsome 2015 season with his customary understated skill. This is very fine indeed, zesty and linear, garlanded by herbs and verbena and luxuriating in the silky profundity of a mid-palate which marries the exotic and the restrained, stone-fruit austerity with peachy provocation.
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