s there a better winemaker in Sancerre these days than Gerard Boulay? Of course one could bring up Vatan or the Cotat brothers, but those wines are made in a style that puts them in an almost separate category. And there a other producers we love (Vacheron, Crochet and Labaille to name a few), but what about the Sancerre style that made these wines loved all over the world in the first place?If you want a Sauvignon Blanc that is perfectly balanced between fresh, exuberant fruit and lean, saline minerality than Boulay really is your guy. This is the style of wine that was first discovered by ex pats and soldiers during the world wars and then began to really take off in U.S. bistros during the 1970's and '80's. It's simply delicious and extremely drinkable.However, Boulay's Sancerre has a distinct difference from those old school, maître d' w/ a faux French accent bistro wines: namely it is essentially "natural". The vineyards are farmed without chemicals and the winemaking is hands off, with only small amounts of sulphur added.And that is the trick! Pure, fun, fresh and delightful Sancerre that combines both the future and the past of this famous region.
VARIETALSSauvignon BlancORGANICPracticingVINEYARDProduced from "La Grande Cote", one of the three famous designated Crus of Chavignol.ORIENTATIONFull southern exposureSOILKimmeridgian Clay or "terre blanche" (similar to the soils of Chablis)VITICULTUREGerard works the soils manually, the vines are farmed using organic methods and all grapes are harvested by hand.VINIFICATIONNatural yeast fermentation in 300L barrels (no new wood).AGINGAged on the lees in a combination of barrel (300L, no new wood) and tank then bottled unfiltered