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Daniel Chotard Sancerre 'Classique' Blanc 2022

$58.50 in mix 6+ $65.00 per bottle
Availability: Translation missing: en.general.icons.icon_check_circle icon 11 in stock, ready to be shipped
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The Wine

Blend of 3 terriors, 1/3 of each. Caillottes – Valley – Small stones over Marl/Gravel = Stone fruit, florals. Terre Blanche on the Hills of Kimmeridgian Clay (same as Chablis) –=Tense, Richness, backbone + Griotte – Caillottes/Cris small stones over Terre Blanche = White flowers, Mineral100% hand picked. Only a small racking. He keeps a large % of lees for fermentation. Wild fermentation, 60% Fermentation in Steel tank, 20% Fermentation in Acaia barrels, 20% in French oak. No new barrels, only vapoured inside, no toasting. Earliest bottling after 8 months elevage in tank. Only Sulphured at bottling.

The wood of Acacia barrels vs Oak is a lot more porous, allowing micro-oxygenation of the wine during fermentation/elevage. With no toasting it allows development of aromas and body without imparting ‘oak’ flavour. It doesn’t hide the aromatics vs French Oak, or at least in Simon’s opinion.

Also it’s to be noted that when Simon made this wine for the first time his Grandfather visited the cellar and an ironic smile and commentary began. Marcel Henri reminded Simon that in his generation Acacia wood was regularly used in Sancerre as trees were readily found in the region. Simon particularly believes Acaia works well with the Clay/Limestone soils of Callottes and Griottes, helps the expression of the site.

"Wonderfully expressive, crisp, lip-smacking, give-me-more, fill-up-the-cup Sancerre! True to its roots". Chris Santini KLWM

 

The Details
Variety - Sauvignon Blanc
Country - France
Region - Loire
Sub Region - Sancerre

Extra - Cork
Year - 2022
Volume - 750ml

About the Wine Maker

The Chotard family have been making wine for over 200 years, since 1789 and now the reigns are passed to Daniel's son Simon, the latest in the dynasty. Domaine is in Crezancy-en-Sancerre, west of the appellation. Simon stopped using herbicides and pesticides. 2017 was 100% organic practices. Plan to go full Bio in 2019 vintage. Main exposition of vineyards are South, South East, South West. Vineyards age from 5 years to 70 years old. Blend of 3 terriors, 1/3 of each. Caillottes – Valley – Small stones over Marl/Gravel = Stone fruit, florals. Terre Blanche on the Hills of Kimmeridgian Clay (same as Chablis) =Tense, Richness, backbone + Griotte – Caillottes/Cris small stones over Terre Blanche = White flowers, Mineral. 100% hand picked. Only a small racking. He keeps a large % of lees for fermentation. Wild fermentation, 60'%' fermentation in Steel tank, 20'%'fermentation in Acaia barrels, 20% in French oak. No new barrels, only vapoured inside, no toasting. Earliest bottling after 8 months elevage in tank. Only Sulphured at bottling. **Important note on Acacia barrels** The wood of Acacia barrels vs Oak is a lot more porous, allowing micro-oxygenation of the wine during fermentation/elevage. With no toasting it allows development of aromas and body without imparting ‘oak’ flavour. It doesn’t hide the aromatics vs French Oak, or at least in Simon’s opinion. Also it’s to be noted that when Simon made this wine for the first time his Grandfather visited the cellar and an ironic smile and commentary began. Marcel Henri reminded Simon that in his generation Acacia wood was regularly used in Sancerre as trees were readily found in the region. Simon particularly believes Acaia works well with the Clay/Limestone soils of Callottes and Griottes, helps the expression of the site.