Description

ABOUT THE PRODUCER:
Domaines Minchin is located in the heart of the Loire Valley. Having studied oenology at Beaune and Dijon, Bertrand Minchin acquired his first vineyards in the village of Morogues over 30 years ago, planting them with eight hectares of Sauvignon Blanc and seven of Pinot Noir. Today with an established reputation for quality, the estate has doubled in size to 17 hectares in Menetou-Salon and a further 14 in Valençay. The modern winery incorporates the latest technology and Bertrand is hand-crafting awardwinning wines that are on a par with the finest Sancerre.

THE VINTAGE:
2022: a vintage beyond expectations – both rich and balanced! The summer was marked by a succession of heat waves, which resulted in healthy, disease-free vines. This also ensured good volumes, a relief after the historically low volumes of 2021. Despite a little pressure on the second day of harvesting with a violent hailstorm, the 2022 harvest produced good quality, healthy fruit, with beautiful colour extraction and perfect balancing acidity.

ABOUT THE VINEYARD:
Valençay became an AOC appellation in 2003 and is situated in the eastern part of the Loire Valley, approximately 60 miles west of Sancerre. The terroir is characterised by clay, limestone and flinty soils which impart the distinctive mineral characters to the wine. The region is influenced by the northern, cool climate, resulting in lively wines from grapes with characteristic high levels of acidity. Domaine Minchin is certified by Haute Valeur Environmentale and the vineyards are managed according to a strict sustainable philosophy, known as la lutte raisonnée. The vineyard is planted with grass, and the soil is tilled and worked to ensure the health and vigour of the vine, while encouraging beneficial biodiversity. Debudding takes place in spring along with careful canopy management in summer, including thinning, which encourages the grapes to reach optimal ripeness and concentrates the flavours in the berries.

THE WINEMAKING PROCESS:
The grapes were harvested at optimal maturity and gently crushed with a pneumatic press. Fermentation took place with selected yeasts in temperature controlled tanks, with winemaker Bertrand ensuring the temperatures remained low to preserve the purity of fruit and aromatics of the Sauvignon Blanc grape. The wine was aged in vats on its lees for five to six months to impart texture and complexity.

OUR TASTING NOTES:
Bright aromas of citrus zest, peach and pear are complemented by hints of eucalyptus and a distinctive minerality. Refreshing and beautifully balanced, with citrus and floral notes leading a long, elegant finish.

GRAPE VARIETY:
Sauvignon Blanc 100%.