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| See recent press for Jean-Paul Picard
SANCERRE
The Picard family have been making wines in Sancerre wince the 1600s. Today they produce 5,000 cases of thier two white wines and 2500 cases of their red and rose wines.
The wines produced by this small, 30 acre domain are proof that not all Sancerres are created equal. As Sancerre is a large appellation, the best villages have developed their own reputation for quality, with Bué considered one of the finest. The vineyard slopes surrounding this hamlet have outstanding clay-limestone soils, sunny southwestern exposures and ideal elevations which Picard farms sustainably (culture raisonnée). Picard makes his fine Sancerre Blanc from the very select Grand Chemarin and Chene Marchand vineyards.
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| Sancerre Blanc |
| 100% Sauvignon Blanc Picard's Sancerre Blanc comes from the magnificent clay-limestone, south-facing slopes of the Grand-Chemarin and Coteaux de Marloup vineyards from vines 30 years and older. Picard has planted Sauvignon Blanc clones that produce small berries of aromatic intensity. The grapes are hand-picked, pressed gently then cold racked (debourbage a froid). The wine is fermented very slowly with natural yeast and aged sur lies during a minimum of 4 months. The goal is to maintain the bright aromatics and freshness of the lively Sauvignon Blanc fruit. Picard's Sancerre represents the pinnacle of stainless-steel fermented Sauvignon Blanc. Pale-gold in color, the best Sauvignon Blancs have a fresh grass, minerally bouquet, full-bodied on the palate with a clean, refreshing finish. Never exaggerated or overblown, this wine's elegance and balance make it an ideal match for a range of white meat and fish dishes. |
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| Sancerre Blanc Cuvee Prestige |
| This wine comes from the three best and most renowned terroirs of Bué: Grand Chemarin, Chene Marchand and La Paquerette. These old-vines vineyards (60+ years) all share a southern exposure. The grapes are hand-picked and sorted in the vineyard. Because of the very low yields of these vines, the grapes are very ripe (between 3 and 5 bunches per root). After whole-cluster pressing and cold-settling, the alcoholic fermentation starts with natural yeasts, very slowly. The goal is to preserve the maximum expression of fruit and terroir. A part of the juice, 80%, remains in tank and the other 20% is raised in barrel (new oak, medium toast from Allier wood). The lees are worked regularly (battonage) in order to bring out more fruit and fat during the aging process. Before bottling these two parts are blended. Only 2500 to 3000 bottles are produced in the best vintages.
This refined white wine is pale gold in color and displays delicate white peach and floral aromas, with a rich, full mouthfeel and long finish. This wine is very drinkable on its own, but shines as a perfect complement to fish and shellfish. This wine is enjoyable now, but will continue to develop and age for the next 6 to 8 years.
Guide Hachette, highest rating of three stars. |
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