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Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Sancerre Blanc
Sauvignon Blanc 5 – 65 years avg Clay, Limestone, Kimmeridgian marl 10.51 ha
Sancerre Blanc “Cuvée Marcel Henri”
Sauvignon Blanc 50 – 65 years avg Clay, Limestone, Kimmeridgian marl 1 ha
Sancerre Blanc “Les Cris”
Sauvignon Blanc 30 years avg Clay, Limestone, Kimmeridgian marl .90 ha
Sancerre Blanc “Les Racines”
Sauvignon Blanc 45 – 65 years avg Clay, Limestone, Kimmeridgian marl .45 ha
Sancerre Rosé
Pinot Noir 15 years avg Clay, Limestone, Kimmeridgian marl 1 ha
Sancerre Rouge
Pinot Noir 20 – 55 years Clay, Limestone, Kimmeridgian marl 2 ha
Sancerre Rouge “Le Chant de l’Archer”
Pinot Noir 55 years avg. Clay, limestone, Kimmeridgian marl 1 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Harvested by hand
• Grapes sorted by hand in the winery
• Sustainably farmed grapes
• Vines planted at a density of 7500 to 9000 vines per hectare


Sancerre Blanc:

• Grapes are immediately de-stemmed and pressed after the harvest
• Juice transferred from press to tank by gravity
• Must undergoes cold-soak for 3 or 4 days
• Vinification in temperature-controlled stainless steel tank and foudre
• Wine ages on the lees until bottling
• Wine does not go through malolactic fermentation


Sancerre Blanc “Cuvée Marcel Henri”:

• Grapes come from the domaine’s oldest vines, planted by Daniel’s father and uncle
• Vinification in foudre
• Wine ages in foudre for 1 year, after 1 year the wine is racked in stainless tank and ages for an additional 6 months before bottling
• Wine does not undergo malolactic fermentation


Sancerre Blanc “Les Cris”:
• “Les Cris” is the name of the parcel from which this wine is made. The soil is composed of pebbles of limestone that are locally called “cris” or “griottes”
• Grapes are immediately de-stemmed and pressed after the harvest
• Fermentation takes place in Acacia barrels and the wine stays in these barrels for approximately 8 months, aging on the lees. There is no stirring of the lees
• After 8 months, wine is transferred to tank for 3 to 5 months and then 3 to 5 months in bottle. Total aging is 14 to 18 months
• The barrels are 1/3 new, 1/3 1 year old, 1/3 2 years old
• Wine does not undergo malolactic fermentation

Sancerre Blanc “Les Racines”:
• “Racines”, or “roots”, is a reference to the past and the viticultural history of the Chotard family, which dates back several centuries. The grapes for this cuvée are sourced from vines planted by the great-grandfather, grandfather, and father of Simon Chotard.
• Vines are planted mid-slope with southern exposure
• Grapes are immediately de-stemmed and pressed after the harvest
• Fermentation takes place in fûts (30% new, 300 to 500 liter barrels) and the wine stays in these barrels for approximately 10 months, aging on the lees. There is no stirring of the lees.
• After 10 months, wine is transferred to stainless steel tank for 6 months and then ages for 2 months in bottle before release
• Wine does not undergo malolactic fermentation

Sancerre Rosé:

• Vinified just as the Sancerre Blanc

• Wine does not go through malolactic fermentation


Sancerre Rouge:

• Grapes are hand-harvested and entirely de-stemmed
• Grapes undergo a cold maceration for 5 days
• Alcoholic fermentation takes approximately 3 weeks
• Wine ages both in stainless steel (70%) and fûts (30% new, 300 to 500 liter barrels)
• Wines goes through malolactic fermentation spontaneously, typically during the spring or summer
• Wines is bottled after 15 months of aging

Sancerre Rouge“Le Chant de l’Archer”:

• Grapes are hand-harvested and entirely de-stemmed
• Grapes undergo a cold maceration for 5 days
• Alcoholic fermentation takes approximately 3 weeks
• Wine ages both in stainless steel (70%) and fûts (30% new, 300 to 500 liter barrels)
• Wines goes through malolactic fermentation spontaneously, typically during the spring or summer
• After aging 1 year in fûts, wine is transferred to stainless steel tank for 6 months before bottling

General Information

Country
France
Region
Loire
Appellation(s)
Sancerre
Producer
Simon Chotard
Founded
1789
Annual Production
8,300 cases
Farming
Lutte Raisonnée
Website
http://www.chotard-sancerre.com
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