Sancerre Rouge Biolga 2021 Domaine Denizot

Sancerre - Biorga 2021

カイヨット土壌が刻む、骨格ある赤。

サンセール特有のカイヨット土壌が生む豊かなミネラル感と、ほのかなクローブやシナモンのスパイス香。この二つが、しっかりとした骨格の印象をつくり出しています。チェリーや赤スグリ、ラズベリーの鮮烈で繊細な果実味に、しなやかなタンニンが寄り添う構成。生き生きとした酸が全体を引き締め、滑らかな口当たりと長い余韻が続きます。鴨のローストやきのこのリゾット、仔羊のハーブグリルとともに。

Item code

21R3812

Producer

Domaine Denizot

Type

Red

Region

Loire

Appellation

Sancerre

Vintage

2021

Grape varieties

100% Pinot Noir

Alcohol

13.0%

Volume

750ml

Certifications

Haute Valeur Environmental

Serving temperature

14–16°C

Recommended glass

Burgundy glass (large bowl)

Tasting note

Deep ruby red colour. The first impression is a complex intertwining of the intense yet delicate aroma of red fruits such as cherry, red currant, and raspberry with a hint of spice reminiscent of clove and cinnamon. Minerality from the soil provides a background support, forming a rich layer. On the palate, smooth and supple tannins provide structure, and lively acidity tightens the whole.

Food pairing

Roast duck, mushroom risotto, and grilled lamb with herbs

Winemaking & technical data

Cultivation
Plot: Verdigny Village
Soil: clay-limestone with a subsoil of caillote (limestone typical of the region).
Planting density: 7,500 trees per hectare, with an average age of over 60 years.
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 about 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.

The racked free-run juice is then bottled into 228L barrels.
(1/3 are 2nd used barrels, 1/3 are 1st used barrels, 1/3 are new barrels)

Aged for a minimum of one year as malolactic fermentation is completed naturally in barrel.
After aging, the wine is racked and blended from multiple barrels, and then left to rest in tanks for approximately six months.