Sancerre Damoclès 2023 Domaine Denizot

Sancerre - Damoclès

垂直に伸びる酸と、石灰の純度。

オックスフォーディアン石灰質土壌が生む、凛としたミネラル感が魅力のソーヴィニヨン・ブランです。淡く輝くレモンイエロー。アカシアやジャスミンの白い花、レモンやグレープフルーツの果皮、熟した白桃や洋梨が層をなし、アーモンドのようなナッツ香と仄かな燻香、微細なバニラが静かに続きます。張りのある酸が垂直性をもたらし、余韻には塩味。クロタン・ド・シャヴィニョルのタルティーヌとともにどうぞ。

Item code

23W3812

Producer

Domaine Denizot

Type

White

Region

Loire

Appellation

Sancerre

Vintage

2023

Grape varieties

Sauvignon Blanc 100%

Volume

750ml

Serving temperature

8–10°C

Recommended glass

White wine glass (smaller bowl)

Tasting note

The appearance is pale, bright lemon yellow, with medium viscosity and a clear shine that suggests youthfulness and fine winemaking. The aroma is delicate and noble from the start, with notes of white flowers (acacia, jasmine) and citrus peel. Juicy fruits such as lemon, grapefruit, ripe white peach and pear are layered, followed by lime-like minerality, almond-like nutty aroma, subtle smoke and subtle vanilla from the barrel. The aroma is high, and you can feel the purity of the terroir. In the mouth, the taut, smooth acidity gives the wine a verticality, while the concentrated fruitiness forms the structure. Pure minerality derived from Oxfordian limestone permeates the entire wine, and the finish is quietly salty with nuances of white flowers, spices and oak.

Food pairing

Goat's milk cheese tartine (such as Crottin de Chavignol), White fish carpaccio with yuzu pepper and olive oil, green asparagus and herb risotto

Winemaking & technical data

Cultivation

Plot: La Côte de l'Épée
Located in the village of Aminy, on a very steep limestone slope, the terroir is blessed with sunlight from south to southeast.
Soil: Caillote limestone, typical of the Sancerre region.
The Oxfordian limestone brings complexity and minerality to the vineyards. The slope is steep, at 40%.
・Planting density: 7,500 trees/ha ・Guyot-Psart pruning method is used to ensure sap flow
- Careful and planned pruning that respects the health of the vines - Soil cultivation and management (hoeing and tilling)
・We are practicing carefully considered lutte raisonnée (reduced pesticides)
(No insecticides, mites, gray mold, herbicides or synthetic chemicals are used.)
・Currently converting to organic farming and also practicing biodynamic farming ・All harvesting is done by hand

brewing

Once the grapes arrive at the winery, we treat them with care and delicacy, respecting the fruit.
・Slow and gentle pneumatic press
The mast moves effortlessly by gravity or slow, gentle pumping
No sulfites added before fermentation. Natural fining (debourbage) for 36-48 hours.
・Using indigenous yeast derived from the terroir of "La Côte de l'Epee",
Pied de cuvée (fermentation starter) is added and natural fermentation begins.
Fermentation and aging are carried out with the lees in 600L demi-muid barrels and 325L cigars (long, narrow barrels).
The barrels used are made by Atelier Centre France. With steam vents and carefully selected fine wood grain,
Avoiding excessive woody notes and bringing finesse to the wine
・Unfined and unfiltered. Faithfully expressing the unique characteristics of the terroir
After a minimum of one year of barrel aging, the demi-muid and cigar are blended and then aged for a further six months before bottling.
・We use only the minimum amount of sulfurous acid, which is derived from volcanoes, in-house, at the appropriate time.
- Bottled gently by gravity in a nitrogen-filled environment