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.

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