Sancerre Blanc "Les Romains" Domaine Vacheron 2022 (750 ml)

93 poena - James Suckling

Porodica Vacheron je bez sumnje najistaknutija vinarska porodica u Sancerreu. Njihov Sauvignon Blanc je uglavnom zasađen na zemljištima tipa silex, koja se sastoje od glinaste i krečnjačke podloge prekrivene kremenom. Ovakav tip tla vinima daje izraženu mineralnost i slanost, kao i karakterističnu dimljenu notu. Bijela vina iz njihovih cru vinograda odležavaju 12 mjeseci u velikim, neutralnim francuskim hrastovim buradima. Sva vina iz vinarije Vacheron danas su sertifikovana kao biodinamička.

Vinograd "Les Romains", potpuno okrenut ka jugu, jedan je od prvih single-vineyard buteljki ovog imanja (prva berba bila je 1997). Tlo je čisti kremen (silex), bogato fosilnim materijalom, što vinu daje izraženu mineralnost i dimne note. Loze stare preko 40 godina beru se ručno, a fermentacija se odvija pomoću autohtonih kvasaca u velikim uspravnim drvenim fermentorima (kapaciteta 25–36 hl). Nakon pretakanja, vino se odležava godinu dana u istim drvenim sudovima. Nefiltrirano. Vino nudi arome hrskave kruške, kore limuna i divljeg cvijeća, uz tonove koštunjavog voća i citrusa. Završetak odražava teroar kroz dimne i slane, “morske” note. Kompleksno vino, sa velikim potencijalom za odležavanje. Preporučuje se uz bogata jela od morskih plodova, bijela mesa i kremaste sosove.

93 points - James Suckling

The Vacherons are without question Sancerre’s leading winemaking family. Their Sauvignon Blanc is largely planted on silex soils, which is a clay and limestone base, topped with flint. This type of soil gives the wines a particular minerality and saltiness, as well as a trademark smoky quality. The white cru wines are all aged for 12 months in large, neutral French oak barrels. All Vacheron wines are now certified biodynamic.

A full south-facing vineyard, "Les Romains" was one of the domaine’s first single-vineyard bottlings (the first vintage was 1997). Pure flint (silex) soils, rich in fossilized material, contribute minerality and smokiness to the wine. The 40+ year old vines are hand harvested and fermented on indigenous yeasts in large, upright wooden fermentation tanks (from 25-36HL). The wine is racked, then aged for one year in the same wooden tanks. Unfiltered. The wine offers aromas of crisp pears, lemon zest and wildflowers complemented by stone fruit and citrus, with a finish that echoes the terroir’s smoke and sea-salt notes. Complex and very age-worthy. Pair this with rich seafood, white meats and cream sauces.