Domaine Lucien Crochet 2017 Sancerre, Le Chene Marchand, AOC
Item Number: 13530
Sub Region: Centre-Loire
Appellation/AVA: Sancerre AOC
Estate Grown Wine: Yes
Vineyard Designation: Clos du Chene Marchand
Grape(s): 100% Sauvignon Blanc
Type: Wine - White
Bottle Size: 750 ml
Alc by Vol(%): 13.5
Viticulture: Practicing Organic
Soil Type: Upper Oxfordian limestone locally known as “caillottes." Shallow, well-drained soil
Winemaker Notes: It was Lucien Crochet’s marriage to the daughter of Lucien Picard, and the subsequent fusion of the domaines of Lucien Picard and André Crochet (father of Lucien), that created the Domaine Lucien Crochet. Monsieur Picard was one of the very first growers in the Sancerre district to begin bottling his wines and selling them primarily to restaurants in Paris. Lucien Crochet expanded the work of his father-in-law and, over a thirty year period, also expanded the domaine so that it now encompasses 38 hectares of vineyards, almost all of which are located in the village of Bué with smaller holdings in the neighboring villages of Vinon and Crézancy.
Twenty-nine hectares are planted to Sauvignon Blanc and the remaining 9 hectares are planted to Pinot Noir. The soils are clay and limestone from the Oxfordian and Kimmeridgian eras. The vineyards are on slopes of varying severity and run from south-east to south to southwest in their exposure to the sun. Since 1989 only organic supplements have been used in the vineyards which are planted to a density of between 6600 (older plantings) to 8700 vines per hectare.
Vineyard Notes: This wine is produced from vineyards in the village of Bué (principally the “Clos du Chene Marchand”) that are planted uniquely to clay-limestone soils known as “caillottes and griottes.” These soils yield a wine of particularly fine quality and exceptional length. Usually harvested earlier than the other cuvées because of the excellent exposure of the vines to the sun, Le Chene Marchand maintains an elegant acidity in support of the ripe fruit of these well-positioned vines.
Winemaking Notes: Entire bunches of grapes were fed into pneumatic presses via a conveyor belt, then cold settled. The must was fermented in temperature-controlled vats for approximately 30 days and 10% in oak barrels of 600 liters. The wine was matured on the lees for 10 months, the first racking in July.
Tasting Notes: This wine is pale yellow, with a nose of white fruit, peach then pear and pebble (terroir). The is palate is very precise, and straighter than the 2015 vintage, with a reminder of aromas of white fruit and a hint of pepper. The finish is long and mineral, typical for this terroir.