Domaine Michel Girard Sancerre

Name: Domaine Michel Girard Sancerre
Brand: Latitude Wine & Liquor Merchant
SKU: FRANC122005
Price: 23.5 GBP
Availability: InStock

£23.50

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Quantity

Only 5 units left

Tags: Abv_13%, Certified_vegan, Certified_vegetarian, Country_france, Grape_sauvignon blanc, Price_â£15-â£20, Region_loire valley, Region_sancerre, Style_white wine, Style_white wine_green & flinty, Vintage_2023

Polite notice: Vintages and aesthetic properties of products may vary from time to time. For specifics please contact us.

Producer Information

Domaine Michel Girard comprises of 12 hectares of vineyards, made up of 30 parcels of vines with an average age of 15 years. Terroir plays an important role at this estate. Michel, Philippe and Benot Girard's vines are planted on each of Sancerre's three different soil types: Terres Blanches (clay and limestone), Caillottes (chalky limestone) and Silex (flint). The brothers favour judicious blending of the separately-vinified cuvees to create wines with real complexity and balance.

Grapes

Sauvignon Blanc,

Production

Terroir plays such an important role at this estate. The Girards are fortunate enough to be able to blend grapes from each of Sancerre's three key soil types, Terres Blanches (limestone), Caillottes (chalky limestone) and Silex (flint).

The grapes are hand-picked and gently pressed, fermented at 18°C by indigenous yeasts in stainless steel vats - all to preserve natural aromas, elegance and complexity. The final blend brings together the different elements of the three terroirs to create a balanced, complete wine.

Tasting Notes

A well-crafted and pure Sancerre. Expressive and enjoyable.

A ripe and generous style of Sancerre with a real depth of fruit; the crunchy, herbaceous aromatic notes often found in Sauvignon Blanc have been skilfully restrained, allowing fruity layers of green apples and lemons to show through.

The wine comes from Verdigny in the heart of goats cheese country so is ideal with a soft, tangy 'crottin'. Also great with delicate flat fish in a caper sauce.

What our staff say

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