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Technical Sheet
Sancerre Berchaume Rouge 2020 Domaine Pierre Morin

Sancerre Berchaume Rouge 2020 Domaine Pierre Morin

Sancerre - Bellechaume Rouge 2020

高地の白い土が磨いた、シルキーなピノ。

ビュエの高地、南西向きの丘陵に広がる白い土のテロワールから生まれる赤です。全房発酵ののち、500Lの樽で24か月熟成させました。透明感のあるルビー色。赤スグリやクランベリー、チェリーのピュアな果実に、バラの花弁や白胡椒、ほのかなスモークと下草のニュアンスが重なります。抽出を抑えた造りゆえ口当たりは柔らかく、きめ細やかなタンニンと生き生きとした酸が骨格を支えます。きのこのフリカッセとともに。

Item code

20R4972

Producer

Domaine Pierre Morin

Type

Red

Region

Loire

Appellation

Sancerre

Vintage

2020

Grape varieties

100% Pinot Noir

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

14–16°C

Recommended glass

Burgundy glass, wide bowl

Tasting note

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.

Food pairing

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

Winemaking & 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