Domaine Fouassier Père et Fils

www.fouassier.fr

The Loire Valley, 200 km south east of Paris, is home to the nine single vineyard Sancerre produced by Fouassier Père et Fils.  Known for their intensity of flavour, bright colour and classical varietal aromas and flavours, the nine are always highly rated and in high demand. Also produced is one single vineyard red wine.

Les Romains 2005

A.O.C. Sancerre

Produced from 30 year old vines grown on the clayey and chalky sub soil of the area known as “terres blanches”, the 100% Sauvignon grapes are hand picked at optimum ripeness and undergo a traditional vinification in temperature controlled stainless steel tanks. There were no insecticides or herbicides used in the vineyards and as such may be considered "organically grown." This  versatile wine with fine floral aromas, steely flavours (gun flint) and exceptional length on the finish is best served at 13^oC as an aperitif, to accompany white meats, fish, seafood dishes or salads, and at any social occasion.

   89/100   Floral, slate, citrus rind, passion fruit, green melon aromas. Dry, elegant, rich entry with some finesse. Ripe passion fruit, grapefruit, mineral, grassy flavours with some creamy, butter on the finish. Very well balanced and ripe. A fine Sancerre that is well worth buying. AG-ST   

SKU 495648  .750L        SKU 556456  .375L

L'etourneau 2001

A.O.C. Sancerre Rouge

The vineyard is planted on on clayey-chalky soil with a South-South-East orientation in the Sancerre district.  This single vineyard wine is made from grapes grown on 25 to 30 year old vines.  This wine should not be confused or compared with Pinot Noir from Burgundy.  The vineyards are managed naturally - no insecticides or herbicides are used.  Only 5% of all wine made in this region is Sancerre Rouge. After fermentation and vinification, the wine is aged in oak barrels for 12 months prior to bottling and release.  A lighter style of Pinot Noir that should be served slightly chilled to 13 to 15 degrees Celsius.  I has a place of honour on a table with roasted red meat, meats in sauces, and at the end of the meal with cheeses such as Chèvre. 

SKU 011916