Sancerre Les Monts Damnés 2023 Domaine Denizot

Sancerre - Les Monts Damnés 2023

キンメリッジが立てる、ミネラルの縦軸。

ドゥニゾにおけるキンメリッジ階泥灰土の、象徴的な区画から生まれる白です。淡いゴールドの色調に、繊細で持続する光沢。白桃や熟した洋梨、アプリコットのジューシーな香りに、アカシアの花やミネラル、微かなスモークが重なり、樽由来のバニラとトーストが控えめに続きます。厚みとしなやかな果実味を、ミネラルの縦軸が引き締めます。余韻に残るのは柑橘の皮や白胡椒のアクセント。帆立貝のソテーとともに。

Item code

23W3814

Producer

Domaine Denizot

Type

White

Region

Loire

Appellation

Sancerre

Vintage

2023

Grape varieties

Sauvignon Blanc 100%

Alcohol

13.0%

Volume

750ml

Serving temperature

8–10°C

Recommended glass

White wine glass (smaller bowl)

Tasting note

Pale gold in colour with a subtle, long-lasting luster. The nose initially features juicy fruits such as white peach, ripe pear and apricot, followed by layers of acacia flowers, minerals and a subtle hint of smoke. The subtle vanilla and toast nuances from the barrels give the aroma a deep flavor. The first impression is a firm, rich, and supple fruitiness. The vertical axis of minerality, typical of Mont Dame, tightens the overall flavor, while the rounded texture envelops the wine. The highly ripe fruit, refreshing acidity, and a subtle saltiness harmonize, and the finish is peppery with citrus peel and white pepper.

Food pairing

Sautéed scallops with burnt butter and lemon sauce, pan-fried white fish with white wine sauce, Crottin de Chavignol and herb salad

Winemaking & technical data

Cultivation

Soil: Kimmeridgian marl
Tree planting density: 7,500 trees/ha
- Guyot-Poussard style vines that take sap flow into consideration
- Respect the trees and carefully plan and prune them.
- Tilling and plowing the soil
- A careful and rational approach (no insecticides, miticides, rot inhibitors, herbicides or synthetic chemicals are used)
・Currently converting to organic farming and practicing biodynamic farming methods
All harvesting is done by hand

brewing

From the moment the grapes arrive in the cellar, we treat them with respect and kindness.
-Uses an air press that provides slow, gentle compression
・The juice is handled carefully, using gravity or a slow, gentle pump to avoid irritating the caps.
No sulfites are added before fermentation
- Allow to stand naturally for 36 to 48 hours and then perform racking (débourbage)
・Prepare a starter (pied de cuvée) using natural yeast from our own vineyards and begin fermentation.
Fermentation and aging take place on the lees in 600L demi-muids (large barrels) and 325L cigars (long, narrow barrels).
*The barrels are made by Atelier Centre France, and are made using steam bending and delicate wood selection.
This prevents the woody flavor from being too strong in the wine.
・No filtration or clarification is performed, faithfully expressing the unique characteristics of the land
After aging in barrels for at least one year, the demi-muid and cigars are blended together.
Let it rest in a large container for another 6 months.
・Volcanic-derived sulfites are used in-house at the appropriate time and in the minimum amount necessary.
- Bottled using gravity under nitrogen