By Andre Robineau
Cave du Fort Sancerre 2017
The Estate and Terroir
Robineau's perfectly situated estate covers 32 separate parcels near Verdigny, each benefitting from superb south and south-west exposure. Each vine is at least 32 years old, perfect for optimum yield and complexity. The 'Terres Blanches' soils of the region are clay and limestone-based, which typically lend complexity and roundness to the wine. Sauvignon Blanc from the rockier vineyards known locally as 'Caillottes' make up the rest of the blend and add fruit driven floral aspects to the wine. The grapes are grown sustainably, with integrated pest management and minimal intervention. The art of blending these two topographical aspects is crucial to Robineau's world-class Sancerres.
Harvest and Fermentation
2017 was a dry growing season. After widespread frosts which hit most areas very hard, some vineyards were way below average yields. The grapes were pressed within three hours of harvest (September 12th), and pumping-over lasted no more than 15 hours. Vinification took place in temperature-controlled stainless steel, at 15-20 degrees C, followed by an initial racking off the gross lees. The wines were bottled after a very light filtration.
The aromatic profile of this 2017 reveals floral notes and white peach with hints of pineapple and passion fruit. The palate is elegant, generous, and full-bodied, held together by an overall freshness and minerality, with hints of licorice. The length is powerful and harmonious.
A perfect, refreshing aperitif, this Sancerre goes extremely well with fresh seafood and fish, light white meats in creamy sauces, and Sancerre's signature Crottin de Chavignol goat cheese.
[Information provided by J.H.N]