Choosing your wine

Sauvignon Blanc is our grape. Not just because it's the one we've been growing in Chavignol for generations—but because it's one of the most honest grape varieties there is: it tells its story, it translates its soil with an undeniable precision.

This guide is built upon what we observe in our vineyards and in our glasses. Not a list of theoretical aromas: a concrete interpretation of how this grape expresses itself according to terroirs, vintages, and winemaking styles.

Regardless of its origin, Sauvignon Blanc shares a recognizable flavor DNA:

• Naturally vibrant acidity — often the first sensation on the palate
• Persistent freshness — the wine remains dynamic from start to finish
• Immediate aromatic expressiveness — the aromas are evident right away
• Tension on the palate — the wine is direct, precise, without heaviness

It is this combination that makes Sauvignon Blanc particularly suited to gastronomy: it cleanses the palate, highlights the flavors of the dish without masking them, and remains enjoyable glass after glass

This is the most immediate register, the one that expresses itself from the first nose:

• Lemon, lime, grapefruit — citrus fruits are the primary signature
• Pear, green apple — especially on calcareous soils
• Exotic fruits (mango, passion fruit, lychee) — especially on Sauvignon Blanc from New Zealand (our Clos Henri) or warm vintages

This register is often misunderstood – and sometimes disliked. But on a great Sancerre, herbal notes are a signature, not a flaw:

• Boxwood – emblematic aroma of Loire Sauvignon Blanc
• Fresh grass, fern – mainly present in young wines
• Blackcurrant leaf, elderflower – more complex notes on certain terroirs

This is where Sancerre stands out from the rest of the world. The minerality of Sancerre Sauvignon Blanc is not an added aroma—it's the direct translation of the soil:

• Gunflint, flint — on our Chavignol plots ("ES-56", "Jadis")
• Chalky, calcareous notes — on the Terres Blanches soils
• Depth, smoke, iodine — on the Kimmeridgian marls ("La Côte des Monts Damnés")

This is what we observe most clearly in our comparative tastings at the estate: the same grape variety, the same hand, the same methods—and radically different wines depending on the plot.

This variation is what makes Sancerre Sauvignon Blanc unique in the world—and what has justified our single-vineyard approach for generations.

The benchmark style for serious enthusiasts. Vibrant acidity, mineral tension, clear aromatic expression. The most interesting age-worthy wines of the varietal are found here.

Our Clos Henri embodies this style: tropical intensity, exuberant passion fruit and lychee aromas, freshness maintained by the climate. An expressive, immediately captivating Sauvignon Blanc.

→ Our Clos Henri wines

Often oak-aged and blended with Sémillon. Very different style — fuller, more oaky, less aromatically expressive but with great complexity in the long term.

California (Fumé Blanc), South Africa (Constantia, Elgin), Chile, Austria — each region produces a different version, but the signature freshness and acidity remain recognizable.

Between 10 and 12°C for Loire wines. A Sancerre white that is too cold will close off and lose its aromas — too warm, it will lose its freshness and tension. Remove the bottle from the refrigerator 20 to 30 minutes before serving.

For grand cru vintages ("ES-56", "La Côte des Monts Damnés" from a 7-10 year old vintage), you can slightly increase to 13°C to allow the complexity to express itself.