Sancerre Blanc 2007
Harvest is done manually. The Sauvignon Blanc grapes are crushed in a pneumatic press; juice is racked off the heavy lees 18 to 24 hours after crushing; fermentation proceeds under controlled conditions at low temperatures. The wines remain on the lees in stainless steel until March of the following year. The wines are lightly fined and filtered and bottled just prior to the next year's harvest. Malolactic fermentation never occurs.
High Acid, bright clean fruit, and minerality that will knock you out. Perfect warm weather wine.
A little too reminiscent of a New Zealand SB for my taste, and certainly not in the same league as the stunning 2006.
External Reviews for Sancerre Blanc
This is a pure, unoaked Sauvignon Blanc from the region of Sancerre. Incredibly fresh, full of minerals and smoky subtle fruits. Excellent with seafood.