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Technical Sheet
Sancerre Premis Rouge 2022 Domaine Pierre Morin

Sancerre Premis Rouge 2022 Domaine Pierre Morin

Sancerre - Premices Rouge 2022

全房が引き出す、サンセールの赤の躍動。

ビュエ村の標高も向きも異なる区画のピノ・ノワールを全房で醸し、一部を500Lの樽で24か月熟成させました。やや深みのあるルビー色。赤スグリやチェリー、野いちごの赤い果実が前面に立ち、スミレやドライハーブ、かすかな白胡椒と土のニュアンスが続きます。カイヨット由来のエレガントな果実味を、テール・ブランシュがもたらす構造が支えます。鴨のローストやラムチョップのグリルと。5年ほどの熟成も楽しみです。

Item code

22R4971

Producer

Domaine Pierre Morin

Type

Red

Region

Loire

Appellation

Sancerre

Vintage

2022

Grape varieties

100% Pinot Noir

Volume

750ml

Certifications

Agriculture Biologique

Serving temperature

14–16°C

Recommended glass

Burgundy glass (large bowl)

Tasting note

The appearance is a deep ruby color with a slight purple hue on the edges, suggesting that it is in the early stages of aging. The nose is delicate yet deep-layered, beginning with red fruits such as red currant, cherry and wild strawberry, followed by violets, dried herbs and subtle hints of white pepper and earth. On the palate, the elegant fruitiness derived from the Cayot soil spreads, while the firm tannins and structure supported by the Terre Blanche give the wine a well-balanced power. The acidity is lively, giving the wine freshness and long-term aging potential. The finish is medium to long, with a pleasant lingering scent of red fruits, minerals and a hint of spice. It will become more complex over time, and its appeal will likely be further enhanced with several years of aging.

Food pairing

Roast duck, mushroom and herb risotto, grilled lamb chops

Winemaking & technical data

Cultivation area: 1.67ha, average age of vines: 45 years
Soil: Cayot / Terre Blanche
All the plots located in the village of Bué are dedicated to the production of Sancerre Rouge.
They are planted in two distinct terroirs: the chalky Cayot, which gives the wines their finesse and fruit, while the deeper clayey Terre Blanche gives the wines their structure and gives them great ageing potential.

Cultivation method

Guyot-Psar and cordon training, complete pruning, 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 500L barrels and tanks, then 12 months in tanks

Scores & awards

The French Wine Review 92 pts

Guide to the Best Wines of France 2025 (RVF Guide): 'Coup de Cœur'