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Technical Sheet
Sancerre Ovid 2022 Domaine Pierre Morin

Sancerre Ovid 2022 Domaine Pierre Morin

Sancerre - Ovide 2022

1950年代の古木が語る、静かな余韻。

1950年代にビュエのカイヨット土壌へ植えられた古木から生まれるキュヴェです。ステンレスタンクと600Lのドゥミ・ミュイで発酵させ、澱とともに18か月熟成させました。グレープフルーツやレモンピールに白桃や洋梨のふくよかさが寄り添い、火打石や湿った石灰岩のミネラル香が奥行きを添えます。緻密な酸と、塩味を伴う長いフィニッシュ。過度な樽香を排した純粋な味わいを、魚介のタルタルとともに。

Item code

22W4972

Producer

Domaine Pierre Morin

Type

White

Region

Loire

Appellation

Sancerre

Vintage

2022

Grape varieties

Sauvignon Blanc 100%

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

8–10°C

Recommended glass

White-wine glass, small bowl

Tasting note

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.

Food pairing

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

Winemaking & 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