Sancerre Rouge ES-56 2019

Alcoholic fermentation takes place in vats (10 to 14 days). During this time, the grapes are pigmented to extract as much color and tannin as possible. Malolactic fermentation takes place in 228-l barrels (Tronçais oak). Once malolactic fermentation is complete, the wine is racked and aged in these barrels for 10 to 12 months. Marketing takes place 8 to 24 months after bottling (depending on the vintage).

Its name “ES-56” stands for Eocene Flint 56 million years old. A selection of very old Pinot Noir vines planted on siliceous clay soils with south-western exposure. The omnipresent flint on this parcel releases the heat accumulated during the day during the night, helping to ensure perfect ripening of the grapes.

This ruby-garnet-colored wine develops aromas of very ripe red fruit (Morello cherries, prunes...) with a hint of vanilla. Highly concentrated (old vines with low yields), this cuvée has a pleasant structure, ensuring a very promising future.

This Pinot Noir wine has great power and remarkable development on the palate. It will therefore require fairly full-bodied, well-spiced cuisine. Pair it with small game or marinated red meats: for example, “Quail Confit with Currant and Rosemary Juice”, or “Rolled Lamb and Sautéed Local Ceps”.