Sancerre Prémices Blanc 2023 Domaine Pierre Morin

Domaine Pierre Morin ・ Sancerre - Prémices Blanc 2023

23W4971

Agriculture Biologique

White

Regular price: ¥6,490
Sale price: ¥6,490
Regular price

Tax included.

1btl. 750ml

Shipping calculated at checkout.

This cuvée, one of the Domaine's signature wines, is made from grapes from several plots of land in the villages of Bué, Sancerre and Sury-En-Vaux, all at different altitudes and facing different directions. The grapes from each of these different terroirs are fermented in temperature-controlled tanks and aged on the lees for several months before being finalized.

Owning & Enjoying

Tasting notes
The pale lemon yellow color shines beautifully, giving a youthful impression. The aroma is delicate yet clear. Grapefruit and
In addition to citrus fruits such as lemon, layers of white flowers, green grass, and mineral aromas reminiscent of flint spread out.
When you put it in your mouth, the sharp acidity creates a structure and the taut minerals from the calcareous soil slide across your tongue.
The freshness and clarity of the Griotte and Caillote soils is impressive, but the Terre Blanche and
The depth and length of the Portlandian soil gives the wine a sophisticated and profound character.
Overall, the style is elegant yet full of youthful energy.
This wine is truly worthy of the name ``Premise'', which means ``beginning'', and is a pure expression of the domaine's philosophy and the charm of the terroir.

Pairing
White fish carpaccio, grilled asparagus with lemon butter, crottin de Chavignol

Production

Cultivation area: 5.30ha, average age of vines: 40 years
It spans the villages of Bué, Sancerre and Sury-En-Vaux.
The 20 or so plots, with their different ages and topographical characteristics, are the foundation of Pierre Morey's Sancerre Blanc, which makes it the "Prémices" (beginnings) of his cuvées, more unique than those of other producers.
It is made up of 4 terroirs:
Griotte and Caillote (dominated by limestone) → freshness and minerality Terre Blanche and Portlandien → gives thickness and depth to the aromas

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

Winemaking

Whole bunch direct pressing, juice stabilised at low temperature, lightly filtered
Aged for 6 to 12 months in stainless steel and enamel tanks