2022 Domaine Paul Prieur Sancerre Rouge, Loire Valley, France
There are 13 units left in stock.
ABOUT THIS WINE
From the bottom of the lieu-dit "Les Pichons", the vines are grown on clay-limestone soils. After a short maceration of 30% whole cluster, the wine is aged for 15 months in 70% used 228 L barrel and 30% amphora.
ABOUT THIS PRODUCER
From the Producer: "We have been winegrowers in Sancerre for 11 generations. Our estate is located at the top of the village of Verdigny, at the foot of the Monts Damnés hill. Today, Luc Prieur runs the estate (since the 2012 vintage). Our 14.5 ha of Sauvignon Blanc are concentrated on the limestone terroirs of Verdigny and Chavignol (Caillottes and Terres Blanches), as well as on the Silex terroirs of the village of Thauvenay, on the banks of the Loire.
The reds are produced at the place called "Les Pichons". This 5 ha place is a quasi-monopoly of the estate planted in the 1950s in mass selection. It adjoins the estate and is located below the hill of Monts Damnés.
The estate's vines are cultivated in an artisanal and 100% organic way. The first vintage officially certified AB is 2022. Weedkillers, insecticides and anti-rot treatments are prohibited. The harvest is manual. The workforce is significant. The vines are grassed and worked. Organic amendments and the millimeter management of our soils are essential factors in the production of great balanced wines.
In the cellar, everything is done to preserve the potential of the harvest as much as possible, respecting the expression of each terroir. All the vintages are harvested by hand. We carry out the most natural vinifications possible, while maintaining a quest for precision and brilliance for our wines. No sulfur is added to our wines before fermentation, and no wine is filtered. The whites are pressed using pneumatic presses, then clarified in order to carry out aging on total lees without stirring. The wines are aged in stainless steel vats, 26 HL and 16 HL wooden vats or 600 L tonnes depending on the vintages and the aging times. Concerning the reds, they are macerated in open vats with a proportion of whole harvest ranging from 0 to 100% depending on the vintages and the vintages. Until the 2020 vintage, the macerations were long (one month) but with very little extraction. Since the 2021 vintage, they have been much shorter (around 10 days). The aging is carried out in 228 L barrels of 1 to 10 wines as well as in amphorae and in Bois vats. Thanks to very precise racking (with a broquereau) and long aging (15 months), the reds are neither filtered nor fined."
Details:
| Grape(s) | Pinot Noir |
| Farming | Organic |