![]() These tend to produce the most structured and age-worthy wines of the appellation. Sancerre’s terroir’s mainstay is the so-called ‘terre blanches’ – white limestone soils with a large percentage of clay. Although the growing conditions are broadly similar – calcareous soils, merged with cold winters and warm summers – conditions naturally vary somewhat. Over 13 villages and three hamlets have the right to produce Sancerre. Although success is by no means guaranteed – lazy producers exist in Sancerre, as elsewhere – Sauvignon Blanc can produce exceptionally refined and complex wines here. This ubiquitous grape, grown promiscuously across the world, manages to outclass the competition in this corner of France. In certain years, growers achieve flavors as highly valued as any on earth. The magic occurs in the vineyard: the finest sites are planted on well-drained limestone and clay soils, grown in a continental climate. Yet, there is magic in Sancerre that is rarely, if ever, replicated. You may ask why? the world is full of brilliant examples of the Sauvignon Blanc grape, not least from New Zealand’s Marlborough region. Today, no self-respecting wine list or merchant can omit Sancerre. 13 Villages and three hamlets produce Sancerre today With Cellar Tours, you can explore the wonders of Sancerre Wines on an exclusive private wine tour. The introduction of the railway in the 19th century only broadened Sancerre’s appeal, allowing the wines to be easily transported to the restaurants of Paris and beyond. As Sancerre prospered under the Duchy of Burgundy’s control, the aromatic wines from the region started to find a willing audience across France. ![]() Although the zone was awarded appellation status in 1936, vines had been grown along the Loire Valley since the 1st century AD – the Romans were responsible for creating France’s love affair with the grape. This terroir has been cultivated for many, many centuries. A majestic sea of vines stretches along the west side of the river bank – planted at very high densities, and the best Sancerre is both concentrated and racy, a testament to the area’s exceptional terroir. Over 2,500 hectares of vines are planted in the appellation, located at the eastern end of the lower Loire Valley, southeast of Orleans. But despite the proliferation of excellent wines from across the New World, few would argue that Sauvignon Blanc does not reach its apogee in the vineyards of Sancerre. Ironically enough, the grape’s aficionados may not even realize that Sancerre has been in the Sauvignon business for centuries. Unfortunately, this has unwittingly enabled New Zealand and other countries such as Chile to gobble up France’s market share and install themselves as benchmark growers of pungent, gooseberry-scented Sauvignon. It was taken for granted that white Sancerre was 100%, Sauvignon Blanc. Sancerre, anchored by proud traditions and appellation customs, saw no need to advertise its signature variety. However, in the 20th century, growers could only watch as their birthright, as they saw it, was challenged and usurped by nations like New Zealand, who always display the grape variety on the label. For hundreds of years, Sancerre was the model for fragrant and refined Sauvignon Blanc, grown in ideal conditions along the Loire River banks. The Loire Valley understands this only too well. This fact alone has dramatically altered how many enthusiasts engage with wine. ![]() ![]() The New World saw things very differently in Australia, New Zealand, Chile, South Africa, and the US, grape varieties were made the universal key. In Europe, the name of a wine, with few exceptions, was its place of origin. If one change has dominated the last 40 years, it is undoubtedly shifting emphasis from place to grape. What is it that’s so special about white wines from Sancerre?
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