58 New South Head Rd
Vaucluse NSW 2030
Monday - Thursday
Friday & Saturday 9.00am - 8.00pm
Sunday & Public Holidays
10.00am - 7.00pm
New Years Day
Online prices are stated as single units as part of a mixed/straight dozen purchase or more. A 'Short Case Surcharge' of 25% is applied to purchases less than 12 units, plus freight if applicable.
93 Decanter, 17 Jancis Robinson, 94-95 James Suckling, 89-92 Wine Spectator, 94-96 Wine Enthusiast, 92-94 Neal Martin
The Chotard family have been making wine for over 200 years and this year in fact the reigns were passed to Daniels’ son, Simon, the latest in the dynasty.
Based in Reigny their vineyards, of which they own 16 hectares is a combination of Terre Blanche and Cailleret. Wines made from Cailleret are floral and
accessible young whilst Terre Blanche add structure due to the high amounts of limestone.
Daniel Chotard Sancerre is a mixture of both soils. Yields of significantly less than the AOC rules of 59 hectolitres per hectare. Lots of lees stirring in tank but retaining their emphasis
on purity, tightness and minerality.
Les Cris is the name of the parcel from which this wine is made. The soil is composed of pebbles of limestone that are locally called “Cris” or “Griottes”
Fermentation takes place in Acacia barrels and the wine stays in these barrels (1/3 new, 1/3 1 year old, 1/3 2 years old). for approximately 8 months of full
lees with battonage. Wine does not undergo malolactic fermentation. After 8 months, the wine is transferred to tank for 3 to 5 months and then 3 to 5
months in bottle. Total aging is 14 to 18 months. Wine is made by Simon Chotard, Daniel’s son
92/93 James Suckling, 91-93 Neal Martin, 89-91 Antonio Galloni
89-91 Neal Martin, 16.75 Decanter, 89 Tim Atkin
Lush, oaky and delish - 'Old school' styled chardu that's had the full treatment!
NSW Liquor Act 1982: It is an office to sell or supply or to obtain liquor on behalf of a person under the age of 18 years old.
We support the responsible service of alcohol Licence No 353309.Whilst stocks last E&OE.