The story of the Estate started in the 15th century when the local Abbey identified 4 hectares of the highly coveted flint or Silex soil, and named it Domaine du Clos du Roc- which translates to ‘enclosure of the rock’.
These 4 hectares are one of the finest vineyards in the region, becoming part of Domaine Roc de L’Abbaye in 1973 through the marriage of Jean-Paul Mollet and Rosie-Marie Maudry.
A mere 15% of Sancerre is home to the silex soil which produces wine of extraordinary depth characterized by aromas of gunflint, expressive minerality, and acidity, with balance and linear precision. This wine bears all these qualities and more.
Aromas of green apple, lime, peach, gunflint, and just a hint of honey, issued an enticing invitation to taste.
The palate is crisp, clean, and mouthwatering due to racy acidity and a distinctive wet stone-like minerality. At the core of this appealing wine are layers of crisp green apples, Meyer lemons, limes, white peach, and saline with just a hint of green melon and honey. This is a very tempting potpourri of flavors that will not disappoint.
Food pairings should include Asparagus, Ceviche, Shellfish, Crab Cakes, and Roasted Chicken. If you want to make cheese, try Chevre or Goat cheese.
I have tasted 5-year-old Sancerre’s and have still retained their crispness and acidity. This could cellar out to 2030 without a problem.
Vine to Table 