For a long time we looked for a classically styled Sancerre at a reasonable price point that also demonstrated a 'sense of place.' And with Pierre Morin's example, we think we've found it.
Morin's philosophy is that quality wine can only be made with low yielding vines and harvested manually. He has some seriously old vines in and around the village of Bué, arguably one of the most prestigious villages in the Sancerre appellation. At harvest, the juice is fermented naturally and left to rest on lees in stainless steel tanks until the following year.
The result is a stony, flinty style of Sancerre that's got texture in spades. The wine is concentrated, the finish long.
Grape varieties: Sauvignon Blanc
Winemaking method: Sustainable