Sancerre Rouge 2022 Domaine Denizot

Domaine Denizot ・ Sancerre Rouge 2022

22R3811

Haute Valeur Environmental

Red

Regular price: ¥7,920
Sale price: ¥7,920
Regular price: ¥7,920

Tax included.

1btl. 750ml

Shipping calculated at checkout.

This wine beautifully combines the delicacy of Pinot Noir with the tension of the terroir. It combines elegance and approachability, making it enjoyable in its youth, but also has the potential to develop even more depth with several years of aging. The elegant and juicy palate offers pleasant nuances of red fruits such as fresh strawberries and cherries. The wine perfectly blends delicacy and depth, offering balance and sensual richness.

Tasting Comments

Tasting Notes
A slightly pale ruby color, it has the transparency typical of Pinot Noir and shows a delicate gradation towards the edge.

It gives a youthful, radiant and elegant impression.
The initial aromas are of fresh strawberry, sour cherry, and stone fruit with a hint of bitterness like cherry pits. Gradually, delicate nuances of rose petals, violets, and subtle spices (white pepper, cloves) open up, revealing the purity of a wine from a cool region.

The attack is juicy and supple, with extremely fine tannins and a fresh fruity flavour that spreads throughout the mouth.
Although medium-bodied, the wine's core acidity and minerality give it a firm structure, resulting in a very well-balanced overall structure. The finish is pleasantly bitter and has the fresh acidity of red fruit.

Pairing
Duck breast, grilled tuna, and sautéed mushrooms scented with thyme and rosemary

Technical Data

Cultivation
Plot: A blend of clay-limestone and marl soils in the villages of Verdigny and Sancerre.
Soils: Caillote (Sancer limestone) and Kimmeridgian marl (also known locally as "white soil").
Planting density: 7,500 plants per hectare

Guyot-Poussard pruning respects the flow of sap
Careful and precise pruning of the buds, with consideration for the trees
Plowing and cultivating the soil
A considered and rational approach with organic leanings (no pesticides, miticides, rot inhibitors or herbicides)
Hand-picked harvest

brewing
The material is transported using a conveyor belt to an open concrete tank.
To prevent oxidation of the juice and control the temperature during harvest, the grapes are protected with dry ice as soon as they are brewed.

Depending on the characteristics of the vintage, cold maceration (cold soaking) is carried out for approximately 7 days.
The wine is then fermented naturally with wild yeast for approximately two weeks.

The frequency and method of remontage (recirculation) and punching down (depressing the cap) are determined based on the characteristics of the vintage and daily tastings, with remontage being the most commonly used method.

Once all the sugar has been converted into alcohol, the devantail process (separation of the cap from the liquid) is carried out, and the pressed juice and free-run juice are blended and returned to the concrete tanks.

It is aged for about a year until malolactic fermentation is completed naturally, after which it is racked and left to rest in bulk (large containers).