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Gerard Boulay, Sancerre Chavignol, 2025

$49.99
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Magical terroir in Chavignol, with powerful and persuasive expressions. The Boulay family has farmed the slopes above this storied Sancerre hamlet since 1380, and Gérard Boulay's roughly eight hectares of Kimmeridgian "terre blanche" (of his nine-hectare estate) — the same fossil-laden marl that defines Chablis — give his Sauvignon Blanc a chalky, energetic minerality that sets it apart from most of the appellation. Farmed organically since 1990, fermented with native yeasts and bottled with very little SO2, the 2025 Sancerre Chavignol is racy and tightly wound: bright citrus, melon and pink grapefruit lifted by herbaceous snap and a flick of white pepper. The mid-palate is precise rather than showy, the finish stony and long. A textbook Chavignol from one of its most quietly serious growers.

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More about Gerard Boulay

Sancerre royalty. Nine hectares in Chavignol on the white limestone soils (exactly like Chablis). Family history traces back to 1380. Gérard works organically since 1990, adds no yeast, barely any SO2. Lets the wine live on instinct. These are profound, complex Sancerres that age for 10-20 years like it's nothing.

Wine Details

  • Grape Variety

    Sauvignon Blanc

  • Vintage

    2025

  • Size

    750ml

  • Sweetness

    Dry

  • Body

    Medium Bodied

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

The classic Chavignol move: a wedge of local Crottin or any tangy goat cheese. Also a beauty with raw oysters, ceviche, grilled white fish, asparagus, herb-flecked salads and spring vegetable risotto.

Tasting Profile

Bright lemon, pink grapefruit and melon meet cut grass, white pepper and crushed-stone minerality. Racy and chiseled on the palate, with stony tension and a long, salty, citrus-pith finish.

LEARN

Guide to the Wines of Sancerre

Sancerre is one of France's great wines and this guide will give you all the details on what makes it so good. Sancerre comes in red, white and rose, and all three colors are delicious and fascinating and worth getting to know.