Sancerre Les Bouffans 2023 Domaine Denizot

Sancerre - Les Bouffants 2023

南向き斜面の完熟と、緻密なミネラル。

土地の個性と醸造哲学が静かに重なる、精密なソーヴィニヨン・ブランです。輝きのある淡いイエロー。レモンバーベナや白桃、洋梨のジューシーな香りに、火打石や白い花、ほのかなアニスの清涼感が寄り添います。口に含むとピュアで張りのある酸が骨格をつくり、ブファンの南向き斜面が育てた完熟果実と、グリオット土壌の塩味あるミネラルが響き合います。控えめなトースト香が奥行きを添える一杯。帆立貝のポワレと。

Item code

23W3813

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

Its appearance is a brilliant pale yellow. When poured into a glass, the aroma of juicy white fruits such as lemon verbena, white peach, and pear overlaps with the refreshing scent of flint, white flowers, and a hint of anise, suggesting a delicate minerality and complexity. On the palate, the wine is framed by pure, firm acidity, and combines the ripe fruitiness of Bouffan's south-facing slope with the salty minerality of the Griotte soil, creating a taste that is both tense and supple. The texture is delicate, and the very subtle toasty aroma from barrel aging adds depth.

Food pairing

Pan-fried scallops with citrus and fennel salad, Steamed white fish with capers and lemon butter sauce, goat cheese tart

Winemaking & technical data

Cultivation

Plot: Les Bouffants - Chavignol village.
The terroir is located on hills of limestone and "griotte" (soft, fine limestone), with a southerly exposure and ample sunlight.
Soil: Caillote (limestone typical of Sancerre),
and griottes (fine-grained, soft calcareous soil) that spread across steep slopes.
Planting density: 7,500 trees/ha Guyot-Poussard training to respect the flow of sap
- Careful and careful thinning of shoots, respecting the physiology of the plants - Manual tillage and cultivation of the soil
-Currently converting to organic farming and practicing biodynamic methods.
No insecticides, miticides, preservatives, herbicides or synthetic chemicals are used.
・100% of the harvest is done by hand

brewing

Once the fruit arrives at the brewery, we respect it and handle it with care and kindness.
・Gentle, slow compression using an air pressure press
The juice is handled carefully, using gravity or slow, gentle pumping to avoid disturbing the must.
No sulfites added before fermentation. Natural fining (debourbage) for 36-48 hours.
- A "pied de cuvée" (starter) is prepared using indigenous yeast from the Bouffan plot, inducing natural fermentation.
Fermentation and aging are carried out in 600L demi-muids and 325L cigars (long, narrow barrels) with the lees.
→The barrels are made by "Atelier Centre France" using steam bending and carefully selected delicate wood.
Care is taken to prevent the woody flavor from becoming too pronounced in the wine.
・Unfiltered and unfined. Expresses the unique characteristics of the land.
After at least one year of barrel aging, the demi-muid and cigars are blended and racked.
Further aging for approximately 6 months before bottling
・The sulfites used are adjusted in-house and are derived from volcanoes, and are used at the appropriate time and in the appropriate amount.
- Bottling is done using gravity and under nitrogen to avoid contact with oxygen