Vigneronne Julie Noël is making some of the most structured, soulful wines in Sancerre. In contrast to many estates in an appellation not presently known for complexity, the Noël family maintains an incredibly passionate following in France from their reputation for making wines of intensity and grace. They are also known for their faith in indigenous yeasts for fermentation and clear communication of terroir.
Their Sancerre is made from estate vineyards located primarily in the villages of Chavignol and Sancerre, with a small amount of fruit from Saint-Satur. The blend includes grapes from vines planted in all three soil types of the region: Silex (flinty clay) in Sancerre, Terre Blanche (Kimmeridgian clay-limestone) in Chavignol and Saint-Satur, and Caillottes (stony calcareous limestone) in Chavignol.
Vinification
In the winery, the grapes are pressed very gently and the must is put into stainless steel tanks. There, fermentation occurs with indigenous yeasts at low temperatures to preserve the aromatics. Each terroir type is vinified separately. The wine then rests in tank, without bâtonnage, with only one racking two months after fermentation. It is then left undisturbed on the fine lees until blending and bottling the following summer.
Region
Loire Valley
Appellation
Sancerre
Sites
Chavignol, Sancerre, & Saint Satur
Grapes
100% Sauvignon Blanc
Vine Age
70-80 years old
Soil
Silex (flinty clay) in Sancerre; Terres Blanches (clay-limestone) in Chavignol and Saint-Satur; and Caillottes (stony calcareous limestone) in Chavignol
Fermentation
Fermented in stainless steel tanks. Aged in tank for nine months on fine lees, then a minimum of one year in bottle before release.ess steel tanks
Aging
Six months in underground concrete vats, followed by at least 12 months in bottle
Farming
Ecologic
Vegan
Yes
Pack Size
12x750mL