A new vintage, the 2008 was rated: Bettane & Desseauve 15.5/20
This 2009 is charming, with cherry aromas, a lovely texture, and promising tannins that need time to refine. Decanting is recommended before serving this lovely red Sancerre at a fine dinner table!
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Eye
beautiful ruby-red dress
Nose
with notes of red berry soup (blackberry, sour cherry, redcurrant), caramelized orange zest, and rose petals
Palate
a peppery finish, with lingering tannins
Serve
at 15°C
Open
1 hour before
Drink from
2011
Drink before
2016
Food and wine pairings
A déguster sur un magret de canard, des viandes rouges, des fromages de chèvre...<br/>
Guide des Vins Gault & Millau
Rated estate (2012 guide): 5 stars (Outstanding production)
About the estate:
"The estate produces roughly two-thirds white wine and one-third red wine from its approximately 45 hectares, making it one of the region's leading estates. The Vacheron quartet also offers high-quality wines made from Sauvignon Blanc and Pinot Noir grapes grown using organic and biodynamic farming methods."
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Rated estate (2011 guide) 1*Star (Up-and-coming stars or quality winemakers producing wines of a high standard—you won’t be disappointed when tasting the wines from these estates)
About the estate:
“The first Sancerre estate certified for biodynamic farming, since 2006. Jean-Dominique Vacheron, who focuses primarily on viticulture, works alongside his cousin Jean-Laurent, an oenologist who honed his craft at leading Burgundy estates. While their red Sancerres often attract attention, their highly mature whites are no less impressive. They reveal a mineral character, with beautiful structure in the powerful Les Romains cuvée, sourced from one of Sancerre’s finest and sunniest terroirs, an expression of flinty clay soils. Vinification takes place in wooden vats, which softens the tightness that Sauvignon Blancs on flinty soils can sometimes exhibit. The extraction and aging of the reds lead them, in their youth, to a certain rigidity, somewhat in the spirit of the wines from Domaine Trapet in Burgundy. In any case, they should be cellared for at least two to four years. The estate is approaching its second star.”
Customer rating
4/5
based on 1 review
Review by Mr. JEAN PHILIPPE A. Published on September 21, 2012
See all reviews from this customer
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