CHERRIER PERE ET FILS
France / Loire Valley / Sancerre
The CHERRIER name has been associated with the great vineyards of Sancerre since 1848 and it was Maurice Cherrier who created the DOMAINE CHERRIER in 1930. In 1960 his son Pierre took over the domaine, with the 1980’s seeing Pierre’s two sons taking the reins after their studies at the Lycée Viticole in Beaune.
Thus, this third generation of wine artisans tends 27 acres of Sauvignon Blanc and 5 acres of Pinot Noir in the finest locations in SANCERRE.
The Domaine’s Sauvignon Blanc vines (some as old as 70 years) are spread out evenly over the Sancerre appellation, and represent the three distinct Sancerre terroirs:
- Silex are flint-rich, clay-silica soils producing long-lived wines with a “gunflint” mineral quality.
- Caillottes are stony, compact chalk-limestone soils producing more fruity and elegantly balanced wines.
- Terres Blanches refers to the seashell-rich limestone pebble soils with clay marls, which turn white in dry periods. This soil produces rich, full-bodied wines.
To take full advantage of these complex terroirs all harvesting is done by hand, with green harvests to reduce yields.
The grapes are pressed within two hours of picking to maintain freshness and the must from the pressing is put into a tank so that the solids separate from the juice over a period of 24 hours.
Fermentation is carried out at a controlled temperature between 66 and 68 degrees Fahrenheit, followed by racking where the wine is allowed to mature on fine, choice lees. After eight days of cold strain at 17 – 23 degrees F, the wines are filtered and bottled at the Domaine, providing their legendary vivacious wines with the trademark flinty aromas, citrus flavors and refreshing minerality.
The Winemaking Philosophy
The CHERRIER approach is to produce wines through natural growing practices that admirably express the classic Sancerre qualities of vibrancy, minerality and fresh citrus aromas.