Description

PRODUCER:
This family-owned winery is the venture of Joost and Miguela de Willebois, who are descendants of an old French family, established in the Netherlands since the 19th century (where the V became a W). Passionate about French culture and the Loire Valley, Joost and Miguela settled in Touraine in 1996, after being enchanted by Loire Sauvignon Blanc. They cultivate a range of terroirs across appellations within the Loire Valley, combining modern techniques, innovation and experimentation, with respect for the soils and the terroir. They fully believe that by being as close to nature as possible, they can capture the soul of the land. Patrice Merceron, winemaker and agricultural engineer, joined in 2014 and guides a team of dedicated winegrowers and winemakers to produce stunning Sauvignon Blanc wines, which reflect the nuances of the Loire Valley.

VINEYARD:
The Sancerre appellation in Central France surrounds the eponymous town, which sits atop a hill overlooking the River Loire. The grapes for this cuvée are grown in vineyards which are located on these hilly slopes and are planted across the three main soil types of Sancerre. Les Caillottes, which is made up of a high proportion of stony fragments of coarse Kimmeridgian limestone upon a clay subsoil and the wines from these soils impart aromatic structure and freshness; Les Terres Blanches which are made up of Kimmeridgian marl and is extremely rich in fossilised shellfish and has the distinctive characteristic of turning white when it dries, hence its local name, which translates as ‘white earth’. These wines from this soil offer complexity, opulence and great aromatic finesse. Finally, the flinty Silex soils, which impart minerality, all three soil types have the common thread of a high proportion of clay.

WINEMAKING:
The grapes were gently pressed in a pneumatic press immediately after being picked to minimise skin contact. The juice was traditionally fermented with selected yeasts in temperature-controlled stainless steel tanks. Fermentation lasted for seven to 15 days, followed by maturation in stainless steel tanks for a minimum of six months, on its fine lees to impart volume and texture. Bottling took place during the spring following the harvest.

TASTING NOTE:
A textured and richly flavoured Sancerre with intense herbaceous, gooseberry and citrus aromas, beautifully balanced by a vibrant and refreshing crisp palate.

GRAPES:
Sauvignon Blanc 100%.