We’ve been preaching the Vacheron gospel for years: these hard-working terroir savants deserve their spot among the very top handful of estates in this famous commune in Eastern France. Their single-vineyard bottlings—both white and red—are darlings of many a 3-Star Michelin table, but their calling card is today’s pitch-perfect, village-level Sancerre. 

This masterful blend of all-hillside, biodynamically-certified, 30 to 50-year old vines on both chalk and flint subsoils is truly a next-level wine when compared with even its most famous peers. It’s true that there are plenty of excellent Sancerres on the market today, but none of them can yet hold a candle to what the Vacheron cousins have achieved with their immense technical skill and commitment to precise Biodynamic farming. 

WHY YOU’LL LOVE IT

• Saison. Per Se. French Laundry. SingleThread. Blackberry Farm. Marea.
  The best sommeliers in America know unassailable quality, pristine fruit, and concentration when they see it. Vacheron Sancerre can grace your table too, if you’re quick.

• THE Biodynamic producer to know in Sancerre, with a wealth of hillside old vines. They raise this wine primarily in tank, and it’s one of the purest, most fruit-driven and floral examples in the entire appellation, shot through with notes of chalk and struck flint.

• Sancerre’s Most Elegant Presentation and Expression: Vacheron is to Sancerre what Leflaive is to Puligny-Montrachet. That classic white label is pure class: a Pavlovian signal that something special is waiting in your glistening glass. Get a case and watch it develop. If you only buy a few bottles, you may need to wait another year, and suffer another price increase, for more.

HOW TO SERVE IT

• Stunning now through 2032. While it's electric right out of the gate, a few more years in bottle will add subtle complexity.
  

• Serve icy cold at 40-45°F to maximize your refreshment.
  

• Pair with oysters on the half shell, but also aged Crottin de Chavignol goat cheese, and filet of sole bonne femme.