J. de Villebois

This Sancerre leans into being fulsome. Slightly gold in color, the wine has an aromatic nose of golden apple, orange marmalade, Bosc pear and dried white blossom petal. The wine is slightly creamy in texture with a combination of ripe and tart fruit on the palate.

The grapes come from three hilly slopes featuring three Sancerre terroirs: Caillottes (stones and clay), Terres Blanches (clay), and Silex (flint). The winemaking is classic and simple. The grapes are quickly transported to the winery to minimize skin contact before a gentle pressing. The juice is fermented in stainless steel tanks for 7-15 days. After fermenting, the ageing is done in stainless steel on the fine lees before being blended and bottled the following spring. Expect fine intensity here with lemongrass, citrus, and herbaceous asparagus and gooseberry throughout. This is a perfect wine for steamed mussels or a favourite goat cheese.