2018 is without a doubt a vintage that will mark people’s memories, and will remain a reference in Sancerre. The two vintages tend to show that it is possible to make wines that have good freshness despite low acidities (the minerality superseded the acidity). However the wines are very balanced and juicy.”Ĭontinuing Vacheron comments, “20 are very similar in the way they are constructed even if the alcohol is slightly higher in 2018. It is a precocious vintage, the acidity is not high and the alcohol is rather high. Pascal Cotat of the eponymous estate in Sancerre, remarks that “20 vintages are very similar, as both have high alcohol and low acidity.” For Jean-Laurent Vacheron of Domaine Vacheron, “2019 is a super year, very healthy, very ripe grapes.
Recent vintages of Sancerre have been notable, especially 20. These are wines to be paired with rich seafood, game birds (pheasant) or goat cheese. The finish is often one with distinct mineral notes, as well as the same herbal character found in the aromas the wines produced from flinty soils known as silex are especially singular in their flavor profiles. The wine is medium-full to full-bodied with many examples made without the influence of wood, although there are numerous oak-aged versions that are dazzling. Style vary according to producer, but a typical Sancerre features aromas and flavors of stone fruit (apricot), white flowers and especially notes of freshly cut hay or a light herbaceous quality, such as yellow pepper or even asparagus. But it is the white Sancerre, made entirely from Sauvignon Blanc, that is the most famous wine of in this district.
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