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Saget La Perrière
Saget La Perrière
DOMAINE DE LA PERRIÈRE SANCERRE 2015
The caves at Domaine de la Perrière, naturally carved 200 million years ago, are a magical spot where traces of the troglodytes still live on to connect with generations of visitors who find peace and mystery here. The caves are also the ideal location to age the wines from the 106 acres of the estate’s Sancerre vineyards, located in the districts of Bannay, Verdigny, Saint-Satur, Crézancy and Vinon. These terroirs are where Sauvignon Blanc can best express the symphony of its mineral and grassy aromas in harmony with the flinty soils to create powerful wines with impressive ageing potential.
Stretching from one side of the country to the other, the river of kings has been the homeland of our family for nine generations. Originally from Pouilly-sur-Loire, we decided over twenty years ago to head off in search of other treasures that our beautiful wine region could offer. over the years, our quest led us along both banks of the river, reaching out to local winegrowers and terroirs.
Saget la Perrière signature brands epitomize the hallmark accessibility and freshness of Loire wines. Guy Saget embraces a unique showcase range of Loire appellations whilst La Perrière, the cradle of Sauvignon Blanc and Pinot Noir, offers a charming, multi-faceted array of the Central Loire's two prime grape varieties and Château de la Mulonnière emblematic grape variety, Chenin Blanc fully displays its versatility through it home in Anjou.
Sancerre (Loire Valley), France
100% Sauvignon Blanc
Grapes are hand and mechanically harvested at the end of September. After pressing the grapes, the must is clarified for 24 hours at around 48-50°F. Once decanted, the wine ferments in stainless steel vats at low temperatures, never over 64°F to preserve the aromas. We do not add any yeast in the must before the fermentation (Indigenous yeast).
The wine is aged on fine lees for 3 months. We preserve maximum natural CO² before bottling to limit the addition of sulfites and to maintain freshness. The wine is usually bottled in March and aged at least 3 months in our cellar.
Pale yellow hue with grey highlights. Refined, delicate nose displaying floral notes of elderflower and acacia on first pour, then white fruit notes of peach and citrus aromas of lemon. On the palate, the fat, tightly-wound attack stays delicate and slender, supported by freshness and a pure minerality imparted by silica salts. The citrus expression of lemon zest recurs on the finish.