DOMAINE ROGER et DIDIER RAIMBAULT
Sancerre 'Vieilles Vignes'
|Vineyard Blend||Sauvignon Blanc|
|Terroir||Vines planted on steep clay-limestone hills called terres blanches (Kimmeridgian marl)|
|Winemaking||Grapes gently pressed and vinified in temperature-controlled stainless steel vats. The must is cold-settled for 24 hours. PH between 3 and 3.2 is sought, for a good alcohol/acidity balance.|
|Aging||Aged on fine lees for 18 months. Stirring (batonnage) during the first 6 months, every 3 weeks, so as to keep the white lees in suspension. These lees give richness and power to the wine, and favor aro-matic complexity with minimum sulfite addition.|
Two main points define this wine: the terres blanches soils it comes from and the age of the vines. 100% Sauvignon Blanc vines aged 35 to 50 years old are planted on very steep clay-limestone hillsides on one single terroir (terres blanches), bringing great richness and complexity to the final wine.
Within Sancerre, the soils break down into three distinct subtypes: Silex, or flinty soil, runs in a narrow band along a fault line that passes under the town of Sancerre; Kimmeridgian marl, also known as terres blanches because the chalky clay soil turns white in dry periods; and caillottes, or Oxfordian limestone, which has larger pieces of gravel due to erosion over the centuries. Each soil imparts a distinct character, with terres blanches deemed the top qualitatively. Wines from here tend to have more fruit and be more direct and pointed, with noted acidity and a great capacity for aging.
The wine has a laserlike focus, great clarity of fruit and mineral freshness. The final wine thus achieves a perfect balance between power and subtle elegance. Pair with white meat, fish served in sauce, and goat cheese. Try it with foie gras for a most seductive alliance.
ROGER ET DIDIER RAIMBAULT's domaine is located in the Verdigny commune, right in the heart of the Sancerre wine region. The family has been growing vines for some 400 years, and owns 43 acres of vineyards on the sharp slopes of Verdigny and Sury en Vaux. These 500 to 1000 feet high hills rise in a slope of up to 40%, offering various sun exposures and terroirs giving authenticity and complexity to their wines. In order to fully express the terroir, vines are cultivated with great care, all year round. They use simple Guyot training and remove buds for greater vigor. Soils are worked to minimize herbicide use and grass is planted to fight erosion. With these methods, they try to maintain vigor in the vines in order to harvest healthy and well balanced grapes. In their own words, "We cannot make a good wine with bad grapes."
Vintages & Accolades
|2014||100% Sauvignon Blanc||93 IWR|
|2013||100% Sauvignon Blanc||92 IWR | 91 WE|
|2012||100% Sauvignon Blanc||92 WE | 91 IWR|