100% Pinot Noir from the Loire Valley, France.
ABOUT: The Domaines David Sautereau and Sautereau are now managed by David Sautereau, whose family contains ten generations of winemakers in Sancerre. At a young age, David knew he was destined to pursue the family venture, which led him to study wine in Burgundy and Champagne. He also experimented with foreing vineyards in Switzerland, the USA, and Australia, to broaden his knowledge of the industry. His first harvest was in 1997, where he worked alongside his parents. Today, he is equally committed to perpetuating the family legacy and continues to adapt new techniques to make the most of his estate’s terroir.
Vineyards are located in Crézancy, Bué and Sancerre (on the hillsides). Soil is a blend of Clay and Siliceous ("Terres Rouges").
VINIFICATION: Grapes are de-stemmed after the harvest, before the alcoholic fermentation. The fermentation lasts from 10 to 15 days, during which time the juice and skins are left in contact to extract a large range of color, tannins and flavors. Fermentation is carried out at a temperature of 30˚C. Malolactic fermentation takes place in the Spring, to keep the color and fruitiness. The wine is then aged in Stainless Steel tanks for about 12 months to give the wine its structure and age-ability.
TASTING NOTES: Ruby Red color. Aromas of Red fruits, especially Cherries, Raspberries, Blackcurrants, and Spice notes. On the palate this wine is fruit-forward and balanced, with an excellent structure and a persistent, complex finish. Drink now, or hold for 5-7 years. Serve at 14°C.
FOOD PAIRING: Pair this wine with White Meat, Poultry, and some Fishes such as Tuna and Salmon.