"Sauvage claims a large personality. It expresses the terroir and the typicality of the sauvignon variety in Sancerre; all the finesse and elegance of a great wine." -Pascal Jolivet
Terroir: Situated 125 miles south of Paris, the Sancerre landscape undulates at an altitude between 650 and 1,300 feet. The Loire River on the Eastern side of the hilly environment creates a relatively temperate microclimate for the wines. Sauvage Sancerre Blanc is made from 100% Sauvignon Blanc grapes, whose selected parcels in Champtin are planted in limestone soils.
Vinification: 100% organically cultured, the Sauvage Sancerre Blanc grapes are fermented naturally, without the addition of yeasts. After 12 months of maturing on the lees, the wine is bottled without filtration or cooling.
As a vibrant aperitif or to accompany chilled shellfish like lobster or crayfish, grilled fresh-water fish such as pike or trout, swordfish, sea bass or salmon, or white meat and poultry, Sauvage Sancerre Blanc is an ideal choice.
Score: 95 PointsWine Enthusiast Author: Roger Voss
Produced from organically grown grapes and aged for 12 months on lees, this is a concentrated wine. It has rich apple and quince fruit and a layers of strong mineral texture. All these elements combine into a dense wine that is ready to drink.
Score: 92 PointsWine & Spirits Author: Josh Greene
A selection from five acres of old vines growing on limestone in Champtin and Bue, this ages on the lees for a year in stainless steel. Those vines ripened their fruit into a soft pillow of sauvignon, lime green and lemon yellow, along with some candied notes of tangerine that manage not to leave any a sweetness in their wake. It's gentle and clean, a wine to serve with creamy salmon souffl.
Score: 93 PointsJamesSuckling.com Author: James Suckling
A deep and rich white with lots of dried-pear and apple character in addition to a subtle flint undertone. Full body, dry and flavorful. Drink now.
This is a selection of old-vine parcels from the two-hectare limestone Champtin vineyard with, according to the background notes, some Bu fruit. Matured on fine lees for 12 months in stainless steel. No filtration or refrigeration before bottling. Decanting is recommended. 15,000 bottles filled. Intense, smoky, struck-match nose. Broad on the palate. really rather opulent - a hint of top dry white bordeaux in terms of weight, even though it has lower alcohol than the single-vineyard bottlings. Welcoming palate and such breadth that it almost tastes as though it saw some oak.
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