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Christopher Keiller Fine Wine GBP 176.90 750ml
USD $

Sancerre Rose Serge Laloue 2010

Winemaker's Notes:

This small domaine is situated in Thauvenay where they have 15 hectares of Sauvignon Blanc and 5.5 hectares of Pinot Noir, of which 1.5 hectares is made into Rosé. The vineyards are managed under the sustained agriculture method (lutte raisonnée). Vintage: 2008 Grapes: 100% Pinot Noir from a 1.5 hectare vineyard. Vines: Average age 14 years old. Soil: Chalky Winemaking: Careful mechanical harvest followed by selection of the grapes. Cold maceration for 24 hours, then fermentation in temperature controlled vats (16-19°C). Once fermentation is over, the wine is left on its lees for 3-4 months. Colour: Pale salmon. Serve: At 8-10°C as an aperitif or with hors d'oeuvres, light pasta dishes, poultry and charcuterie. Taste: A delicate nose of apricots and gooseberries which are joined by more complex notes of pepper and mint on the palate. The wine has a balanced and lingering finish.

Region: France » Loire » Sancerre

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Color: Rosé
Variety: Pinot Noir
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External Reviews for Sancerre Rose Serge Laloue

External Review
Source: Great Wines Direct
10/16/2012

This small domaine is situated in Thauvenay in the Loire, France, where they have 5.5 hectares of Pinot Noir, of which 1.5 hectares is made into Rose. The vineyards are managed under the sustained agriculture method (lutte raisonnée). Grapes : 100% Pinot Noir Region : France / Loire / Sancerre AOC Maker : Franck Laloue Notes : A delicate nose of apricots and gooseberries which are joined by more complex notes of pepper and mint on the palate. The wine has a balanced and lingering finish. Serve : At 10 - 12c as an aperitif or with cold cuts, barbecues or oriental cuisine. ABV : 12.5% Suitable for Vegetarians


External Review
Source: Great Wines Direct
11/08/2010

This small domaine is situated in Thauvenay where they have 15 hectares of Sauvignon Blanc and 5.5 hectares of Pinot Noir, of which 1.5 hectares is made into Rosé. The vineyards are managed under the sustained agriculture method (lutte raisonnée). Vintage: 2008 Grapes: 100% Pinot Noir from a 1.5 hectare vineyard. Vines: Average age 14 years old. Soil: Chalky Winemaking: Careful mechanical harvest followed by selection of the grapes. Cold maceration for 24 hours, then fermentation in temperature controlled vats (16-19°C). Once fermentation is over, the wine is left on its lees for 3-4 months. Colour: Pale salmon. Serve: At 8-10°C as an aperitif or with hors d'oeuvres, light pasta dishes, poultry and charcuterie. Taste: A delicate nose of apricots and gooseberries which are joined by more complex notes of pepper and mint on the palate. The wine has a balanced and lingering finish.


External Review
Source: Great Wines Direct
Vintage: 2008 03/23/2010

This small domaine is situated in Thauvenay where they have 15 hectares of Sauvignon Blanc and 5.5 hectares of Pinot Noir, of which 1.5 hectares is made into Rosé. The vineyards are managed under the sustained agriculture method (lutte raisonnée). Grapes: 100% Pinot Noir from a 1.5 hectare vineyard. Vines: Average age 14 years old. Soil: Chalky Winemaking: Careful mechanical harvest followed by selection of the grapes. Cold maceration for 24 hours, then fermentation in temperature controlled vats (16-19°C). Once fermentation is over, the wine is left on its lees for 3-4 months. Colour: Pale salmon. Serve: At 8-10°C as an aperitif or with hors d'oeuvres, light pasta dishes, poultry and charcuterie. Taste: A delicate nose of apricots and gooseberries which are joined by more complex notes of pepper and mint on the palate. The wine has a balanced and lingering finish.



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This small domaine is situated in Thauvenay where they have 15 hectares of Sauvignon Blanc and 5.5 hectares of Pinot Noir, of which 1.5 hectares is made into Rosé. The vineyards are managed under the sustained agriculture method (lutte raisonnée). Vintage: 2008 Grapes: 100% Pinot Noir from a 1.5 hectare vineyard. Vines: Average age 14 years old. Soil: Chalky Winemaking: Careful mechanical harvest followed by selection of the grapes. Cold maceration for 24 hours, then fermentation in temperature controlled vats (16-19°C). Once fermentation is over, the wine is left on its lees for 3-4 months. Colour: Pale salmon. Serve: At 8-10°C as an aperitif or with hors d'oeuvres, light pasta dishes, poultry and charcuterie. Taste: A delicate nose of apricots and gooseberries which are joined by more complex notes of pepper and mint on the palate. The wine has a balanced and lingering finish.

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