Sancerre Ovid 2022 Domaine Pierre Morin

Domaine Pierre Morin ・ Sancerre - Ovide 2022

22W4972

Agriculture Biologique

White

Regular price: ¥7,480
Sale price: ¥7,480
Regular price: ¥7,480

Tax included.

1btl. 750ml

Shipping calculated at checkout.

A symbol of the Domaine, it is the perfect combination of several terroirs, based on vines planted in the 1950s on the Caillotte soils of Bué. Fermentation took place in stainless steel tanks and 600L demi-muids, and it was aged on the lees for 18 months.

Tasting Comments

Tasting Notes
When poured into a glass, it is a pale golden color with a slight greenish tint.
The nose is extremely delicate, with citrus fruits such as grapefruit and lemon peel accompanied by the richness of white peach and pear, with further depth given by mineral aromas such as white flowers, flint, and wet limestone.
On the palate, the depth and fine acidity derived from the 60-year-old vines impress, leaving an energetic yet tranquil aftertaste.
The first half is dominated by a firm minerality, but the fullness from Terre Blanche appears from the middle, leading to a long finish with a slight saltiness.
Aging on the lees for 18 months gives the wine roundness and complexity, while avoiding excessive oak aromas or heaviness, resulting in a pure and sophisticated style.
A quiet yet powerful testament to the potential of Sauvignon Blanc.

Pairing
Seafood tartare, butter-sautéed white fish, chicken in cream sauce

Technical Data

Soil: Cayot (calcareous gravel) / Terre Blanche (white clay soil)
The name of the cuvée comes from a strangely shaped, very old vine given to them by a former neighbor named Ovid. The vines were planted in the 1950s on a west-facing slope at an altitude of 260m, and have deep roots in the Cayot soil, giving the wine a tense and long finish.

Cultivation method
Guyot-Poussard method of pruning: complete bud removal, natural grass cultivation (allowing undergrowth to grow)
Hand harvested and biodynamically sprayed

brewing

Whole bunch direct pressing, juice stabilised at low temperature, lightly filtered
Aged for 18 months on lees in stainless steel tanks and 600L demi-muid barrels