Home > Winedr Blog

Montlouis and Bourgueil, New Maison des Vins

Fascinating news from Tours. The two biggest appellations to have left InterLoire, Montlouis and Bourgueil, have come together to take over the old Maison des Associations Culturelles on the Place Plumereau, in the old quarter of town (I have fond memories of the old quarter, having stayed there for a couple of nights on my first ever trip to the Loire Valley in the early 1990s).

There is a long history behind the story, but being brief both the Montlouis syndicat (led by François Chidaine, pictured below) and the Bourgueil syndicat (led by Guillaume Lapaque, no picture, my apologies to Guillaume, who I have met several times) left InterLoire, disillusioned with paying subscriptions and not seemingly getting value for money (as you might imagine, there is probably a lot of detail to be explored there, but that will have to do for the moment). This leaves them looking after their own publicity now, something Bourgueil (which left first) has done quite well with I think (with the annual Bourgeuillotherapie bash, for example) while Montlouis (which left much more recently) are playing catch up a little.

François Chidaine

The new accommodation in the centre of Tours will function as a window for their wines, hopefully drawing in Loire tourists (as I once was). It will act as a shop, cellar and bar, a complete Maison des Vins. And so visitors to Tours in future may well end up becoming better acquainted with the wines of Montlouis than of Vouvray, despite the latter being literally on their doorstep. Whether or not Françios Chidaine and Jacky Blot could pour their Vouvrays here for customers would be a moot point (it is funded by the Montlouis and Bourgueil syndicats, after all, so should be showcasing only these wines) …… except of course the recent Vouvraygate affair means they no longer have any Vouvray to pour anyway, only Montlouis and Vin de France.

The two appellations hope to open the new Maisons des Vins in spring 2016. I wish them the best of luck.

For more information (in French), see this report in La Nouvelle Republique.

Loire 2015 Harvest: Francois Lieubeau Reports

Another harvest report now, this time from François Lieubeau (pictured below), of Domaine de la Fruitière (and a handful of other domaines also). I have chosen to post it here because, as with others, there is some interesting background information in it, and no hyperbole (not that I would mind a little hyperbole coming out of Muscadet now ahd again). François starts with a few words on 2015, before talking about recent developments at the domaine.

“The vintage 2015 grapes have now all reached the Domaine de Fruitière and the wines are now fermenting.

After a relatively cool winter, no spring frost, and especially a perfect flowering, July and August have been warm and dry.

In early September the last maturity checks let us expect an extraordinary vintage, on the standards of 1990 or 2009, Pays Nantais’ anthologies.

But in the last summer days, a short period of rain came, refreshing the vineyard and delaying maturity. In the end of September, we concluded the last days’ harvest by hand, under a bright sun.

François Lieubeau

It is often said that these conditions reveal the good growers. The work throughout the year in the vineyard by Pierre, Vincent and the team had great results: short pruning, working the soil and / or natural grass cover, care of the vines. In particular, this year extension of “palissage” and deleafing played beautifully, allowing us to maintain a perfect sanitary state, stretch the dates, and therefore harvest at the best maturity. Our technical investments, combined with the organization of the team let us vinify the entire Fruitière vineyard with skin contact in order to further develop aromatics and fruit driven wines. Also, under Vincent’s leadership, we have imported a qualitative press process from Champagne, generalized juice fractioning (unique in the Muscadet region). Finally, all the “classics” (IGP white, rosé and classic Muscadet) have been made in a reductive process under full protection against oxygen in order to keep a maximum of aromatic freshness. Finally, the 2015 vintage offers a beautiful alcohol / acidity balance and great aromatic potential with yields still in the low average (due to wood diseases).

Even more meticulous care has been taken into the culture and harvest of our vineyards from Crus Château-Thébaud and Clisson, where we are in organic farming conversion. In the vineyard, systematized plowing and a green harvest allowed us to reach perfect maturity while preserving the ecological balance of our plots. At harvest, we have hired 30 pickers to hand harvest all of our plot, a revival of this process in the Famille Lieubeau history. At the winery, these wines are vinified without chaptalisation, and for the first time without sulfites before fermentation and with natural yeasts to keep the most natural expression of their terroir. Vincent and I, in accordance with our parents, have introduced these innovations within the Famille Lieubeau. They are also a revolution in the Pays Nantais.”

It is great to see that it is not just the ‘big names’ that have already gained some fame, such as Pierre Luneau-Papin or Marc Ollivier, who are pushing the quality envelope in Muscadet. Here we have minimal intervention winemaking of hand-harvested fruit using natural yeasts, just as we would expect to find at the region’s leading domaines. I look forward to tasting these 2015s, especially those crus communaux wines.

Loire 2015 Harvest: Charles Sydney Reports

I know you’ve all been waiting for it. The first report from Charles and Philippa Sydney, Loire courtiers extraordinaire. Charles and Philippa work with a wide range of growers, from Muscadet up to Sancerre, and they are always out on the shop floor during harvest. Here is their first take on 2015, as exuberantly informative as ever.


At last a morning off from tasting grapes as the growers pick across the Loire! It’s pretty well all in, and time to let you know how things are going.

After a hot, dry summer, with drought blocking vegetation in some places, we finally got some rain in September, at last softening skins and letting the grapes really ripen.

The only ‘hic’ is that quantities are down pretty well everywhere, in part a result of the drought, part too a result of a few cold days at the end of the flowering, especially for Sauvignons from Touraine through Sancerre and Pouilly.

Some growers grumble about lowish acidities, but everywhere we tasted, the juice had that tang of freshness behind the concentration. Some people are never happy!

Given the great summer, it was not surprising to see picking start early – but it was a first to see some growers in Sancerre finish just as others in Muscadet were starting! Normally we kick off with Muscadet then things head east, with the Touraine a week later and Sancerre a week after that. This year saw growers picking in the Touraine on the 1st September, the Sancerre ‘*ban de vendanges*’ on the 9th – while on the 10th we still had Muscadet producers (Fruitière, Choblet, Sauvion) wondering how much longer they could wait!

Overall, quality looks exceptional.

Muscadet: yields OK-ish, averaging just under 50 hectos/hectare, which for them is good but still about 10% down on what we’d have liked. The harvest was smart, a little rot towards the end as expected, but loads of lovely gold grapes and liquid gold juice reflecting the sunny growing period. Ripeness is good, with a smart balance of freshness. The rain mid-September dropped average degrees a touch, so some growers had to chaptalise a bit. That’s fine by me – 2015 looks to be a lovely vintage.

Loire 2015

Touraine: Quality looks exceptional across the region – lovely healthy grapes, nice degrees, balanced acidity and super concentrated juice. The big bugbear is yields that were zapped by coulure post flowering, leaving an average yield of around 40 hectos/hectare for the Sauvignons. The 2015s are going to be brill, but if you still have reserves of 2014s, don’t let go!

Sancerre & Pouilly: 2015 looks hard to beat for quality – with an interesting comparison with 2006, which we noted the local Sicavac oenologists as rating ‘somewhere between 2005 and 1989 in quality’. Again, the ‘hic’ is quantity. At an average 50-55 hectos per hectare, it’s around 10 – 15% below normal, at a time when stocks are at an all time low.

Reds: There are two theoretical approaches to picking, depending on whether the grower wants to pick ‘fruit frais’ (fresh fruit) or ‘fruit mûr’ (ripe fruit). Some growers seem happy at having an excuse to pick early (we see unripe plots being picked first) while we know the potential that can be achieved with great vineyard management techniques. In our opinion, the real stars have only just started picking – and there the quality should be extraordinary.

Pinots: Looking fab too – maybe even better than last year!! We all know the handful of guys who push the limits in Sancerre, but it’s wonderful to see Sylvain Miniot down at the Cave in St Pourçain pushing his growers to get full ripeness. He’s still the one to watch.

Finally, Chenin Blanc.

Vouvray and Montlouis: The potential is lovely, so it’s still a shame to see over 2/3rds of the crop going to make sparkling. The guys who concentrate on making ‘real’ wines are on a high – look at the photos and see the gold chenin crinkling as it starts to concentrate and then going brown and raisiny. There should be some smart moelleux this year.

Loire 2015

Anjou and the Layon: Here the saga is just starting. Late last week saw the great growers starting to pick the dry whites – and doing a first ‘clean-up’ *tri* to get the rest of the crop ready to concentrate in ideal conditions. We have never seen such beautifully run vineyards as René and Christophe Papin’s Les Rouannières plot…. they’re clearly going even further than the great daddy Claude Papin.

There’s a photo of a mustimètre showing around 22° potential – hard to be sure as it stops marking at 18°. And that’s just a ‘clean-up’ picking. If the weather holds, we could be in for a truly great vintage.

With apologies for the exuberance – and a final report to come once we finish tasting end December.

Charles and Philippa

Initially only one of Charles’ photographs came through, but I have since added a second, one of the juice from a pre-harvest nettoyage registering 22º, a figure that in itself would be rich enough to make a very nice sweet wine. Sorry, it is far from being the best quality picture that Charles sent, but I included it as it speaks clearly of the potential quality of the vintage.


I have reflected for some time on the recent debacle in Vouvray and Montlouis involving Jacky Blot and François Chidaine. If you’re not up to speed with the issue, in a nutshell both have been vinifying their Vouvray in their cellars in Husseau (Montlouis), Jacky for many years, François more recently. Neither are in the zone where vinification is permitted carte blanche, but Jacky held documents which permitted him to vinify in Montlouis, while François seems to have operated under the assumption that he could do the same. Both make excellent wines, and François has control over the Clos Baudoin, one of the most highly regarded terroirs of Vouvray, so these aren’t guys hanging around on the periphery of the appellation. They have been making waves in recent years, Jacky seemingly buying up half of Montlouis, François building a new winery and taking on the old Poniatowski domaine (which is how he came by the Clos Baudoin).

Then, seemingly out of the blue, a few weeks ago word came from the INAO; their domaines in Montlouis were outside the zone where vinification of Vouvray was permitted, therefore they would be denied the appellation, from the 2014 vintage onwards. There is always the (necessarily expensive) legal route, of course, but barring that both Jacky’s and François’ Vouvrays would, from 2014, have to be sold as Vin de France. To see how the story first came to light, see this post on Jim’s Loire, and a subsequent report in La Nouvelle Republique.

Jacky Blot

So why the reflection? Well, as much as I revel in the free spirit and disregard for authority exhibited by many vignerons, I also believe that the appellation system is basically a good thing. This is a thought that will horrify the likes of Richard Leroy and many others, who believe the system favours dull, generic, boring wines made using questionable chemically-dependent methods, while sidelining wines of real interest. In explaining his beliefs, one sufficiently strong for him to personally ditch the appellation system altogether and go down the Vin de France route, Richard makes many good points. But I don’t believe we would be better off if the appellation system were scrapped altogether; it gives a valuable framework for wine, which is a vital slice of Ligérian culture, along with Renaissance châteaux, tarte tatin and the most magnificant moustaches in the world of wine. So I think we need to be careful when it comes to regulations such as this.

There is also a danger when it comes to the INAO and their appellations of picking and choosing which regulations we view as important, and which ones vignerons are ‘right’ to ignore. We’re all guilty of this to some degree. After all, we enjoy the benefits of living in a modern society which functions because of well-established laws, and that’s great until, of course, it is us that comes a cropper with a parking fine, a speeding ticket or some other minor infringement. Then, suddenly, the law is an ass! When it comes to Jacky (pictured above) and François (pictured below) vs. the INAO, the weight of public opinion would perhaps be on their side. But what about the INAO vs. Olivier Cousin, who stuck two fingers up at the authorities with the labelling and naming of his wines? What about the INAO vs. Florent Baumard, and new regulations pushed through despite his protests? I would argue that the first two are minor infringements that would and could be settled through negotiation (if the infringement is really the heart of the matter). The latter I believe was a more serious winemaking issue that failed to respect a hallowed terroir. But that’s just my opinion, and I know others view some of these recent controversies quite differently.

François Chidaine

So what is the issue here? Grapes are loaded onto a truck or trailer in Vouvray and driven cross-river to a winery in Husseau in Montlouis, by road a distance of about 11 km. Montlouis, sadly, isn’t one of the communes where vinification of Vouvray is permitted. So this is the crime in a nutshell; the grapes cross an arbitrary line, drawn by the human hand. In terms of what actually happens to the fruit, however, it is no different to Claude Papin moving grapes from Savennières to his winery in Pierre Bise for vinification (about 8 km). Indeed, should a vigneron as far away as Brissac-Quincé buy some vines in Savennières, he too could do the same, despite being over 20 km from his vines. This is just his good luck; the Savennières line is drawn wide, while that for Vouvray is drawn tight. But none of this will prevent Savennières tasting like Savennières, or Vouvray tasting like Vouvray. The journey does not seem to negatively affect these grapes, even though they are transported by road, and even though they cross the Loire. And isn’t that what the INAO should really be worried about?

The vinificiation of these wines in Montlouis is no great crime. The INAO, with support from within Vouvray (I spoke to two vignerons in the town – I was sorry to hear there was no sympathy for Jacky or François expressed) has chosen to maintain the hard line (not for the first time), sidelining two significant vignerons in the process. The Clos Baudoin, one of the appellation’s most significant terroirs, will now be sold as a Vin de France. It feels rather reminiscent of the Super-Tuscan debacle, when a number of domaines turned out superb wines which, because they flouted regulations on grape variety, started out as Vino da Tavola. Eventually, after two decades, when it became clear that not only were these ‘table wines’ some of the best in the region, but that they also weren’t going to disappear, that they were taken into the fold, the regulations ‘stretched’ to encapsulate them. It is a shame the INAO cannot learn from history and work towards a similar solution. It seems that, sometimes at least, the law really can be an ass.

R.I.P. Claude Lafond, King of Reuilly

There are few appellations that owe their existence to one man, but it could be argued that the appellation of Reuilly, just a stone’s throw from Sancerre, would not be here today if it were not for Claude Lafond. Sadly, I have learnt that Claude (pictured below, during the harvest, October 2013) died at the weekend, on the night of Saturday 3rd October.

Claude Lafond

Claude Lafond joined his father André at a fairly young age, and when André retired in 1977 Claude took on the 6.5 hectares. In a time of great decline for the region, plantings having fallen after phylloxera at the end of the 19th century, Claude’s domaine was a significant chunk of the 48 hectares that survived. His support for the construction of the Chai de Reuilly was instrumental in resurrecting the appellation. His pre-eminent position was secured four years ago when he moved out into swish new facilities, built next door. But the appellation’s future as a whole was also more secure; thanks in part to Claude, today there are 200 hectares planted up in Reuilly.

Claude Lafond

I will always remember my first taste of Claude’s Clos des Messieurs, a 100% Sauvignon cuvée of mind-blowing texture and confidence. Seriously good wine. Reuilly and the Loire Valley will be a slightly dimmer place without the presence of Claude’s brilliant smile and generous character. My condolences to Nathalie Lafond (who has been working alongside her father for the past few years) and family.

News on the 2016 Salon des Vins de Loire

In recent times I have had concerns for the Salon des Vins de Loire. To recap the fair – which is very expensive for an exhibitor – doesn’t seem to have delivered enough for some domaines to justify their participation. Several influential names – Domaine Huet, Henri Bourgeois and Château de Tracy to name just three – have pulled out, and the Salon has clearly contracted. In February this year there weren’t enough exhibitors to fill the hall, so the edge of the exhibition area was drawn in using false walls. Very ingenious. Not even the inclusion of the Levée de la Loire could change this; the Levée exhibitors were tucked away in a corner room, almost as an afterthought. Indeed, it was only on my third day there that I ventured into this corner; thank heavens I did, it was where I discovered François Pinon, Domaine de la Pépière and Jonathan Pabiot hiding.

2016 Salon des Vins de Loire

A recent release from the Salon des Vins de Loire is, however, as upbeat as ever. In particular, they hope to “build on the momentum from 2015″ which I think is a bad idea as the recent momentum has been downwards, not upwards. I stayed until the end of day three for the Salon last February (I usually leave around lunchtime) and the majority of exhibitors were packing up in the early afternoon.

Nevertheless there is some good news for prospective attendees. First, the next Salon will see the return of the Levée de la Loire, so I will be sure to venture up there earlier in 2016. Second, a new Demeter Exhibition will be joining the Salon. I suspect this is the Salon Vins Biodynamiques Demeter which was held for the first time last year at the same time as the Salon and which was largely unadvertised (I was unaware of it, anyway) and apparently very poorly attended. There are also new features aimed at Parisian restaurateurs and young vignerons (I am avoiding mention of a new Bag-in-Box feature – I have always believed a focus on quality is how a region succeeds, but this is a trade fair I suppose, so fair enough). And there will be a section featuring Loire Valley beers and ciders. It does feel as though there is a lot of sticking plaster being applied here though, because although some of these features might sound tempting, I worry that the Demeter exhibition isn’t really Loire-focused, and many of the other features are similarly peripiheral. Beer? Cider? Biodynamic wines from all over France? Should the Salon des Vins de Loire not focus on (a) the Loire, and (b) vin?

Nevertheless, there are plans for a special tasting to celebrate the Salon’s 30th anniversary, and this does sound tempting. Let’s hope there is also an opportunity for a 31st anniversary tasting in 2017.

Is Natural Wine Spoofy?

Spoofy wine. You have probably heard the term. If not, a quick 101; the term ‘spoofulated’ or ‘spoofy’ seems to have come out of the East-Coast US wine scene (although I welcome corrections on this – it’s not as if I have spent time researching the etymology) and is on occasion used to describe wines that are made in an overly slick, international style. There’s no definition of what it is that makes a wine spoofy, but a few typical features might be a long hang-time (giving over-ripe and indistinct flavours, sweetness and low acidities), cold maceration (giving a slick presence of fruit and plenty of well-fixed colour – at least that’s my take on it), and plenty of new oak (to tart it up). Of course, one person’s tarted up wine might be another persons nirvana, so from that point of view it isn’t a term I have ever used (before now, anyway). Such wines naturally deserve critique, but to me the term ‘spoofy’ always seemed to be imbued with more than a hint of derision, not just for the wines but also for those who drink them.

Spoofy wines are ‘wines of process’; they aren’t so much about the the fruit, they are more about the winemaking, about the technique. Spoofy wines hide their origins; taste a spoofy wine from St Emilion and it doesn’t speak of the terroir, whether it be sandy (I have to confess when thinking of the style certain sandy-terroir St Emilions spring to mind first) or from the clay or limestone of the plateau and côtes (I can certainly think of one or two here as well). What you get is jammy and ill-defined fruit, sweet oak, the whole package polished to a state of ambiguity.

What is the antithesis to spoofy wine? Natural wine is surely the answer, wines that are ‘honest’, some would say ‘authentic’ or ‘real’, or some similarly indefinable term.

The word ‘natural’, when applied to wine, is imbued not with derision, but with superiority. Our wines are natural, ergo yours are unnatural. The term is no less challenging to define than ‘spoofy’, so I’m not even going to try, but ‘natural’ wines do tend to follow a schema in the same manner as spoofy wines, although here it is nothing to do with hang-time or oak. Instead, the important aspects of the fermentation are the negatives; no enzymes to clarify the juice; no manipulations with added acid, tannin, colour or similar; no preservatives, most notably no sulphur dioxide. There are some positive rather than negative correlations though, the most notable of which would have to be the widespread use of novel fermentation vessels. There is, apparently, nothing more ‘natural’ than a wine fermented in qvevri, amphorae or a concrete eggs. Another correlation is extended skin contact, in some whites, giving us orange wines.

However you look at it, ‘natural’ wines are also ‘wines of process’. Even though much of the winemaking schema is about what the winemaker shouldn’t do, as opposed to what he/she should do, there is to my mind an undeniable dogma to it. Even though the original intention may well be to let the wine express its origins without manipulation, as a consequence of following this dogma many ‘natural’ wines I have encountered do not achieve this stated aim, and instead they display characteristics reflecting the winemaking process, obscuring the origins of the wine. This isn’t true of all ‘natural’ wines of course, an example that ticks all my boxes being the 2012 La Lune from Mark Angeli, a wine which sings so clearly of Chenin Blanc and schist. But so many fall short of achieving this. Instead, their origins are obscured by features such as oxidation (the most common problem), refermentation, Brettanomyces or other funk, all of which are direct consequences of the winemaking dogma. Indeed, these are the ‘natural’ wine equivalents of the slick texture, ill-defined fruit flavours and the new-oak vanilla and toast we find in spoofy wine. Therefore, is it not true to say that the two wines are fundamentally the same; whether ‘natural’ or ‘spoofy’, are both not basically process-driven wines that fail to speak of their origins?

Reprised: New in . . . the Loire

Last year – around about this time as it happens – I ran a series of profiles of young, new, up-and-coming and next-generation vignerons working in a variety of appellations throughout the Loire. I recall introducing the series of tastings and reports in my New in….the Loire blog post. It was the first time I cast the spotlight onto some real Loire Valley stars, including Thibaud Boudignon, Jérôme Billard of Domaine de la Noblaie, Domaine Perrault-Jadaud, Florent Cosme, Laura Semeria of Domaine de Montcy and more than a handful of others.

Looking back now, these are not just a collection of Loire Valley curiosities. Some of these domaines have become important fixtures in my personal tasting calendar; discovering the wines of Laura Semeria, for example, was something of a revelation. She seems to excel in both Cheverny (in both colours) and Cour-Cheverny, and is already an important name to add to what was really a rather brief roll-call of domaines of interest in this part of the Loire Valley (a comment which is in no way meant to lessen the significance of François Cazin, Domaine de Veilloux and Domaine des Huards, who all make some top-notch wines). In Chinon, Domaine de la Noblaie is one of the best discoveries I have made in recent years; the wines of Jérôme Billard (pictured below), both red and white, are pure, classic, vibrant and fresh. This is a name to consider alongside other Chinon stalwarts.

Jérôme Billard

It is vital, I think, that any wine writer specialising in one particular region or style continues to explore in this manner, both to broaden their experience and to uncover new talent. It is also important, I have realised, that I should probably highlight these new discoveries and new profiles for readers more clearly. With daily updates featuring new (and refreshed) Bordeaux profiles, Bordeaux and Loire tasting reports, updates to my Loire wine guide (coming on nicely I think….the forthcoming treatise on Sauvignon Blanc should be of interest) and more, I think it is too easy for new profiles of less-than-familiar Loire domaines to get a little lost in the mix.

With this in mind I have decided, Frankenstein-like, to once more give life to my New in the Loire ‘tag’ (as can be seen on my home page) to highlight new profiles of interest. As was also the case last year, I will use this ‘tag’ to highlight profiles of domaines completely new to me, and coming up I have profiles of Domaine Bois Brinçon (in Anjou), Pierre Morin, Vincent Grall, Vincent Gaudry (the latter three all in Sancerre), Domaine Rocheville (in Saumur-Champigny), Domaine Sérol, Domaine du Picatier (these last two in the Côte Roannaise) and a few others. I will also use it to highlight new profiles of domaines that, while perhaps already familiar to fans of the wines of the Loire Valley, are being profiled on Winedoctor for the first time ever; candidates here include Clos la Néore, Domaine de la Cotelleraie and Les Maisons Brûlées.

A Summer Break: Sunshine & Saumur

Now summer has arrived (in the northern hemisphere, anyway) I will be taking my customary break from Winedoctor updates for a few weeks. I am currently packing two bags in preparation; bag one will be coming with me for two weeks of sunshine and poolside relaxation in Portugal. Then, immediately after my return to the UK, bag two will be accompanying me as I return to Saumur again for a week. This is my second time in Saumur this year as I was there just a few weeks ago (tasting in the cellars at Clos Rougeard, pictured below, among other places).

Clos Rougeard

As is usual this break means there will be no behind-paywall updates now until July 27th. It has been a hectic six months so far, with more updates, reports, profiles and blog posts than ever, and I am looking forward to the break. I am also (weirdly – this is an obsession though) looking forward to getting back into it when I return, especially publishing a huge pile of Saumur tasting reports I have lined up, for Clos Rougeard, Domaine Guiberteau, Château de Targé and Château du Hureau among others, as well as some Vouvray and Montlouis reports (getting to grips with some lovely 2014s) and a string of new Sancerre profiles for Domaine Thomas-Labaille, Pierre Morin, Clos la Néore, Vincent Gaudry, Vincent Grall and others. I will also revisit 2013 Bordeaux, 2011 Bordeaux, and I have other trips to the Loire (again!) and Bordeaux planned.

Happy summer (or winter) holidays, whatever you have planned, and thanks for supporting Winedoctor. Subscriber numbers are at their highest ever, ensuring Winedoctor (a) keeps going and (b) remains as indepependent and transparent as possible. I have some significant news on the issue of independence coming later this year – so watch this space!

Best wishes – Chris

There is More to Sancerre than Sancerre

I spent a day last week in Sancerre, visiting domaines in Chavignol and Bué (as well as a flying visit across the Loire to Pouilly-Fumé). It got me thinking about what Sancerre is, and why some people reject it and some adore it. And I also got to thinking about how Sancerre is farmed and how the wines – or rather the appellation as a whole – is marketed, particularly in contrast with other regions, especially Burgundy which is not that far away (Sancerre is closer to Chablis than it is to Vouvray – apologies if I am repeating myself with this little nugget).

I can’t address all my thoughts here but I can the first one. There is certainly more than one ‘type’ of Sancerre (and no, I don’t mean red versus white, or oaked versus unoaked!), just as there is more than one type of Chablis. Simply because, I think, there is more than one type of terroir here. This was most apparent tasting with Jean-Paul Labaille at Domaine Thomas-Labaille. He opened with his 2014 L’Authentique tasted from cuve, an entry-level wine which is pretty, with clean fruit in the floral vein, and fresh acidity. It was an attractive sample, and a wine which once bottled I could certainly drink, but it lacked any hint of minerality, and for that reason it lacked a little interest too. Jean-Paul knows this, and he described it as a “Vin de Sancerre”, implying a ‘generic’ style.


Then it was onto Jean-Paul’s other cuvées, from a number of different parcels in Chavignol, and suddenly there it was, all the powdery, rocky, flinty minerality I look for in this appellation. These you might call varietal rather than terroir wines, but Jean-Paul thinks of each of his as a “Vin de Chavignol”. It was, for me, and for him I think, the minerality that set these wines apart. I found the same minerality later in the day, tasting in Chavignol again, and also in Bué (Chavignol doesn’t have a monopoly on minerality). Within the appellation this distinction between some sites or indeed villages and more ‘generic’ Sancerre seems well recognised, although not always well-received. I remember not that long ago receiving a somewhat cross message from one vigneron, based right in the heart of Sancerre, when I featured a wine I described as being “from Chavignol” on Winedoctor. “Chavignol is not an appellation” was the general tone of the reply. I guess the fact that Chavignol was written large on the label, much more prominently than Sancerre, didn’t help.

Sancerre is a vineyard of slopes, classically with wheat planted on the windswept plateau and in the too-fertile valleys (as pictured above, the little road in bottom-left being the route out from Sancerre to Chavignol). Some of these slopes are better than others. Some have famous names – Les Monts Damnés, for example – or as an alternative we can speak of desirable geology – Kimmeridgian limestone or marl seems to be the one to go for. It seems strange to me that such names and phrases are largely absent from the Sancerre lexicon. Most of us probably know the top half-dozen famous vineyards, but after that it becomes hard work. Contrast this against Burgundy, where every slope is divided up with meticulous attention to detail. I wonder if in this Sancerre is a victim of its own success – that word on the label is enough to secure sales, so why bother with nuances such as slope, vineyard, terroir or village of origin?

There are some domaines, though, where the individual vineyards are being seen as increasingly important, and perhaps in the not-too-distant future these names will be seen as more significant than the word Sancerre itself. But I will come back to that another day I think. For the moment I will simply conclude that there is more to Sancerre than at first meets the eye. There is more to Sancerre than, well, just Sancerre.