The picturesque medieval village of Sancerre lies in the far east of the vast Loire Valley within the Central Vineyards sub-region, this legendary appellation is closer regarding geography and soil composition to that of Burgundy’s Côte d’Or. Hence, the remarkable Pinot Noir that is currently coming out of the appellation. Domaine Vacheron, overlooking the village, is advantageously perched along the eastern edge of Sancerre, which boasts a remarkable confluence of the famed appellation’s minerality. Their silex soils are comprised of a tantalizing combination of flint and sandstone that lies over a bed of Kimmeridgian limestone; these soils are reminiscent of Burgundy but lend an additional layer of Silex to the complexity in the glass. With already superb terroir on their estate, Domaine Vacheron pushes the envelope for quality and further translates this magical sense of place through their practice of strict organic and biodynamic farming. Certified in 2003 and 2004, this direction has already resulted in even more pronounced characteristics of terroir and a profound level of energy and focus in their wines.

 

In charge of Domaine Vacheron’s incredible legacy are third-generation winemakers, vignerons and cousins, Jean-Laurent and Jean-Dominique Vacheron, who took the reins of this world-famous domaine from their fathers. After extensive study around the world, the cousins returned to their hometown and their family’s winery. When they took the helm, their priority was to implement organic and biodynamic farming methods in the vineyards. While their fathers had always practiced natural winemaking techniques, it was the cousins who passionately pushed for organic and biodynamic certification. The dedicated work in the vineyards beautifully transmits the ethereal essence of the Silex and limestone soils of their estate in such a truly profound way.

 

Domaine Vacheron’s prized Sancerre Rouge is sourced from several special lieux-dit parcels including La Belle Dame, Le Paradis, and Les Romains. The pristine Pinot Noir is hand-harvested and fermented separately in stainless steel then aged for 12-14 months. The result is a Pinot Noir that will make you wonder why you’re paying Burgundian prices when Sancerre Rouge is this awe-inspiring! The fruit for the Sauvignon Blanc is hand-harvested, gently pressed then fermented and aged in stainless steel tanks for eight months before bottling. Right now, we are totally enamored with this flawless and classic expression of Sauvignon Blanc. You just have to experience it for yourself to comprehend why.

 

The 2013 Sancerre Rouge displays a pale, highly reflective red ruby core with slight pink and garnet glints on the rim. The perfectly poised and balanced nose triggers an immediate sense-memory of the grand red Burgundies from the Côte de Nuits. Perfumed aromatics of wild berries, including strawberry, black cherry, and raspberry, are delicately intertwined with a bouquet of wildflowers, freshly picked herbs, tea leaves and finely crushed rocks. The medium-bodied palate glides across the tongue with elegance and softness – a touch of sweetness to the wild berry fruit quickly evolves to savory elements of grape stems and wet roses then delivers crushed limestone and Silex minerality that drives the long, lingering finish. The totally phenomenal wine is one of the best reds from Sancerre we have experienced in recent memory - particularly at this price. Exquisite now, it will catapult to a whole new level in the next 2-3 years and will most likely peak around 2020. For instant gratification, decant for one hour and serve between 60-65 degrees in Burgundy stems.

 

The 2014 Domaine Vacheron Sauvignon Blanc exhibits a highly reflective light yellow core and moves to green reflections on the rim. Typical of Vacheron year-after-year, the incredibly concentrated aromatics reveal gooseberry, passionfruit, grapefruit pith, green apple, white peach pit, lemon blossom, chervil, crushed stones and oyster shell minerality. The medium-bodied palate is high in acid, which lends incredible freshness alongside precise yet complex minerality. Reminiscent of the nose, the layered palate offers flavors of focused citrus, an array of wet herbs and crushed white rocks. This wine is delightful to consume now but will develop more complex nuances each year. I recommend cellaring a couple of bottles for about 5-7 years to experience something truly profound. If drinking now, decant for a minimum of one hour and serve in Bordeaux stems around cellar temperature between 50-55 degrees.