2018 Matthias Roblin "Ammonites" Sancerre, Loire Valley, France

This beautifully balanced is typical of Sancerre in that it is fruity, linear, vivid and mineral. It is lovely as an aperitif as well as being the ideal match for seafood, fish, and goat cheese.



Ammonites are fossilized nautilus or snails that can be found in the “terres blanches”. The presence of these fossilized mollusks, including oysters and clams attests to the fact that the ocean covered Sancerre approximately 145 million years ago. “Les Ammonites” is Roblin’s top cuvée, coming from their best parcels of Terres Blanches.

Although Roblin is not certified organic, the viticulture closely adheres to all principles and practices. Winemaking is non-intervention, gentle and minimalistic. The Sauvignon Blanc is sorted before the grapes undergo pneumatic pressing, static settling then typically an indigenous fermentation in neutral-used demi-muids (600-litre barrels) for 4 to 6 weeks with temperatures maintained between 15 and 20°C. Then the wine rests for twelve months before being racked into steel with its fine lees for another six months. The finished cuvée is never fined or cold stabilized, and frequently not filtered (depending upon vintage and vat). Production ranges between 400 and 800 cases.


Matthias and Emile’s vines grow on the hillsides of Maimbray and Sury-en-Vaux in the northern sector of Sancerre. This zone is known for its terres blanches or Kimmeridgian Marls—white soils made of clay and marl and stones on top of Kimmeridgian limestone, and make for pointed, powerful wines that need a couple of years in bottle to show best (and indeed have the potential to age surprisingly well, but almost never are permitted to do so). The brothers have 14 hectares (35 acres) in Sauvignon Blanc and 2.5 (6 acres) in Pinot Noir.


Grape(s) Sauvignon Blanc
Farming Organic