Sancerre

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Sancerre is a world-renowned wine region. Vineyards have been cultivated in Sancerre and along the banks of the Loire since ancient times. In the 12th century, the Augustinian monks of Saint-Satur Abbey and the Counts of Sancerre began promoting their red wines made from Pinot Noir. These wines were a resounding success. Duke Jean de Berry himself considered Sancerre wine to be one of the best wines in the kingdom.

The Sancerre vineyards were destroyed by phylloxera in the late 19th century. Instead of replanting only Pinot Noir, the winemakers added Sauvignon Blanc to the mix. The quality of Sancerre wine has remained consistently high ever since. White wines made from Sauvignon Blanc have been classified as AOC since 1936. Red and rosé wines made from Pinot Noir have been classified since 1959.

Located east of the city of Bourges, the Sancerre wine region covers approximately 2,770 hectares. The appellation covers 14 communes: Bannay, Bué, Crézancy, Menetou-Râtel, Ménétréol, Montigny, Saint-Satur, Sainte-Gemme, Sury-en-Vaux, Thauvenay, Veaugues, Verdigny, Vinon, and of course Sancerre.

The vineyards of Sancerre are planted on three types of soil. The "terres blanches" are located in the western part of the region, on the hills. Wines produced from these clay-limestone soils are fuller-bodied. On the central slopes, the "caillottes" are characterized by stony, limestone soils, which impart floral notes to the wine. Finally, on the hills east of the vineyard, the clay-siliceous soils produce firm, mineral-driven wines.

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Vineyards and Winemaking

The Sancerre wine region is located in the Centre-Val de Loire region, primarily in the Cher department. The vineyards cover nearly 3,000 hectares and include approximately 360 estates. It is a hillside wine region situated on the left bank of the Loire River, bordering the Paris Basin. Its location is therefore relatively favorable, which explains the wine’s quality. Exposure can vary greatly, sometimes creating microclimates. This allows the grapes to develop a complex flavor profile. The Sancerre region shields the vines from the wind thanks to the hillsides and from rain due to the area’s low rainfall. The grapes can thus ripen without being damaged. The soils of the Sancerre estates are mainly limestone, allowing water and moisture to drain easily. Sancerre Blanc is made exclusively from Sauvignon Blanc grapes, while Sancerre rosé and red are made from Pinot Noir grapes.

Color, aroma, and bouquet

White Sancerre has a pale yellow color, slightly lighter than champagne. Red Sancerre, on the other hand, has a ruby hue, while the rosé tends toward a grayish tone. White Sancerre offers tangy notes of orange and grapefruit mixed with acacia and mint. Depending on the soil, the white may also have hints of blackcurrant and narcissus. Red Sancerre, on the other hand, leans more toward red fruits, particularly cherry and morello cherry, as well as hints of game. You can enjoy added complexity by tasting red Sancerre wines from estates where vinification takes place in oak barrels. Finally, the rosé wines offer sweet, summery flavors reminiscent of peaches. The limestone-rich soil of the Sancerre region allows the wine to develop powerful, distinctive aromas that unfold slowly on the palate. The stony soils produce lighter wines whose aromas develop more quickly on the palate. Sancerre white wine is a dry wine that remains fresh and offers a rounded mouthfeel. The red wine, on the other hand, is much more balanced and has a pronounced flavor. The rosé is a dry wine that remains full-bodied and balanced thanks to its sweet notes. Whether white, red, or rosé, Sancerre wines can be enjoyed young, after one to three years of aging. However, they can also develop into excellent vintages. Sancerre even boasts "millennium vintages" from 1959 and 1989. Generally speaking, the best vintages for Sancerre are 1959, 1976, 1989, 1990, 1995, and 2005.

Sancerre in Gastronomy

Depending on their color, Sancerre wines pair well with different dishes. White Sancerre is the perfect accompaniment to fresh cheese, particularly goat or sheep’s milk varieties. Staying within the AOCs of the Centre-Val de Loire region, Crottin de Chavignol pairs exceptionally well with this type of wine. Bouchons du Sancerre and Salers are also excellent choices. Fresh dishes such as fish—especially smoked salmon—and shellfish also pair wonderfully with white Sancerre, as do spicy dishes or fish in sauce, such as pike. Red Sancerre is much better suited to main courses featuring poultry and red meat, as well as charcuterie.

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