Wines by Region Loire Valley / Sancerre / Domaine Sancerre
We encountered David Sautereau, a tenth-generation producer who now runs the family domaine in Crézancy. David studied winemaking in Burgundy and Champagne, and did a few internships in Switzerland, California, and Australia. Working closely with his parents, he made his first Sancerre harvest in 1997, committed to perpetuating the family know-how while adding new techniques to make the most of their terroir. His vineyards now total 22 hectares: 2/3 in sauvignon blanc and 1/3 in pinot noir in the communes of Crézancy, Bué, and Sancerre. Having made the plunge to organic viticulture three years ago (and recently certified), his wines now display more precise acids while maintaining plenty of fruit on the palate. His immaculately farmed whites come from three different soil types, caillottes, small rocks lying atop limestone beds that promotes finesse and elegance, kimmerridgian marnes that give roundness, volume, and complexity, and marine shell-rich terres blanches, that give powerful aromas, freshness, and great length to the wines. The Sancerre blanc has a forward nose of pear and melon fruit combined with floral accents. The palate brings even more exotic fruit (mango and plum) making it a perfect match for goat cheese, smoked salmon, or a seafood fricassée. The delicate rosé has an intense and complex nose that develops aromas dominated by red fruits (strawberries, raspberries), and a touch of white peach. Round on the palate, this lovely rosé finishes with bright grapefruit-like acids, making it a perfect partner for lemon chicken, grilled pork, or asparagus. From the Sancerre rouge’s deep color comes aromas of dark fruits and spice, while the palate brings black cherry and minerality to the party. This wine is awesome with a light chill, especially when served with grilled chicken, pork tenderloin with a mustard sauce, or simple, everyday leftovers.