Sancerre Premis Blanc 2023 Domaine Pierre Morin

Domaine Pierre Morin ・ Sancerre - Premices Blanc 2023

23W4971

Agriculture Biologique

White

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

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.

Tasting Comments

Tasting Notes
The pale lemon yellow color shines beautifully, giving a youthful impression.

The aroma is delicate yet clear, with layers of citrus fruits such as grapefruit and lemon, as well as white flowers, green grass, and flint-like mineral notes.

When you put it in your mouth, the sharp acidity creates a structure, and the tense minerals derived from the calcareous soil glide across the tongue.

The freshness and clarity of the Griotte and Caillote soils are impressive, while the depth and length of the finish provided by the Terre Blanche and Portlandian soils give the wine an even more refined depth.

Overall, the style is elegant yet full of youthful energy.

This wine truly lives up to its name, "Premise" (the beginning), as it 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

Technical Data

Cultivation area: 5.30ha, average age of vines: 40 years
The approximately 20 plots spanning the villages of Bué, Sancerre and Sury-En-Vaux, with their different vine ages and topographical characteristics, form the basis of Pierre Morey's Sancerre Blanc.

This positions them as the "Prémices" (=beginnings) of cuvées that are more unique than those of other producers.
Comprised of four terroirs:
Griotte and Caillote (mainly limestone) → freshness and minerality, Terre Blanche and Portlandien → gives thickness and depth to the aroma.

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

brewing

Whole bunch direct pressing, cold juice stabilization, light filtering
Aged for 6 to 12 months in stainless steel and enamel tanks