Sancerre Berchaume Rouge 2020 Domaine Pierre Morin

Domaine Pierre Morin ・ Sancerre - Bellechaume Rouge 2020

20R4972

Agriculture Biologique

Red

Regular price: ¥7,975
Sale price: ¥7,975
Regular price: ¥7,975

Tax included.

1btl. 750ml

Shipping calculated at checkout.

This plot was selected from the southwest-facing hills of the highlands of Bué. The terroir is made of white soil with a limestone subsoil, which produces red wines with depth and silkiness, allowing for long-term aging. Whole-cluster fermentation and 24 months of aging in 500L barrels give this wine its refinement and elegance.

Tasting Comments

Tasting Notes
When poured into a glass, a clear ruby color appears, suggesting youthfulness and delicacy.
The aroma is a blend of pure fruits such as red currant, cranberry, and cherry, as well as rose petals, white pepper, and subtle hints of smoke and undergrowth, giving it the elegance of Pinot Noir from cool, high altitudes.
It has a soft mouthfeel and the reduced extraction style allows the fruit flavors to spread delicately.
The fine tannins and lively acidity that emerge from the middle of the wine support the structure of the wine.
The aftertaste is pleasantly lingering with a mineral feel, as well as spices and fruit.

Pairing
Roasted chicken thigh, tuna tartare, mushroom fricassee (simmered in cream)

Technical Data

Cultivation area: 0.31ha, average age of vines: 30 years
Soil: Terre Blanche
Located at one of the highest altitudes in Sancerre, this plot is planted on a southwest-facing slope at an altitude of 350m. The Terre Blanche soil, high-quality clones, and natural grass cultivation in the center of the rows produce small, beautiful bunches. These are carefully selected and vinified whole-cluster without emphasis on extraction.

Cultivation method

Guyot-Poussard training, complete weeding, natural grass cultivation (growth of undergrowth)
Hand harvested and biodynamically sprayed

brewing

Carefully hand-selected, whole bunch maceration (soaking) for 2-4 weeks, fermentation with wild yeasts
Aged 12 months in 228L and 500L barrels, then 12 more months in tanks