The winery is located in Saint-Satur, a village in the heart of Sancerre, and is known for its Abbey and its Siles (flint) soil, which contributes wonderful minerality and tension in the wines. The grapes are sourced from the Oisly vineyards, located at the foot of the ‘Clos du Roc’, and named after the abbey. The Abbey of Saint-Satur has played an influential role in the region’s winemaking, dating back to 1034.
Appealing aromas of pears, white peach, and a hint of herbs dominate the nose.
The palate is fresh, clean, and mouthwatering with lively acidity and all the minerality you come to expect from Loire Valley Sav Blanc. Pleasing layers of white peach, guava, and nectarine dominate with secondary notes of lime zest, pears, apricot, and a vegetal note that lingers on the lengthy finish.
Impressive balance and integration for a three-year-old wine, with some Loire Valley restraint and elegance thrown in for good measure.
Wonderful tension and minerality are on full display, no doubt from the Silex flint, clay, and limestone soils in the vineyard these grapes are sourced from.
This just might be your new favorite white wine this summer.
Food pairings should include Risotto with Asparagus, Salads with spinach, lighter seafoods with herbs, and Lemon Chicken with capers. You might want to consider basil pesto pasta, lemongrass chicken, Vietnamese spring rolls, or Peruvian cilantro chicken soup. Vegetarians should consider fried zucchini blossoms, and Spring vegetable risotto.
Herbs are the central catalyst, and of course, asparagus.
Vine to Table 