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 Sauvignon Blanc grapes for the Silex cuvée are grown in the famous ‘Silex’ soils of Sancerre, which are made up of clay-siliceous soils composed of flint (Silex), clay and siliceous conglomerates. The sought-after Silex soils make up just 20% of the Sancerre appellation and are considered as ‘early-ripening soil’ as the flinty stones capture the heat from the sun during the day and radiate it at night, which helps to accelerate the maturity of the grapes. This is beneficial is such a cool, continental climate, where the Sauvignon Blanc retains its hallmark acidity, as it offers balance to the wines. The grapes for this cuvée come from hillside plots, where the vines are over 35 years old. Their deep root systems produce low yields of concentrated and complex flavours. The soils are carefully cultivated and sustainably managed with respect for the environment and biodiversity, which allows for the purest expression of this elegant terroir.

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, lasting for seven to 15 days. A small proportion was fermented in 228-litre French oak barrels to impart complexity. Maturation in stainless steel tanks for a minimum of six months, on its fine lees to impart volume and texture.

TASTING NOTE:
Striking, aromatic notes of flint, blackcurrant and lemon lead to a mineral-rich palate. Beautifully balanced with a crisp, refreshing finish.

GRAPES:
Sauvignon Blanc 100%.