Sancerre Rouge La Croix du Roy
Sancerre Rouge La Croix du Roy
Vintage
The rainy winter is followed by an early budbreak and rapid vegetative growth: disbudding starts mid-April. The vineyard is healthy and flowering occurs between May 20th and 28th.The summer is very hot and dry, a heatwave in August causing some sunburnt clusters. Harvest starts end of August with lower yield in the second period due to another heatwave. The red wines are deeply ruby coloured, sometimes showing shades of purple. Aromas are complex, combining freh red fruits and notes of stewed or candied fruits.
Terroir
A blend of several plots of our Estate: Oxfordian limestones, locally known as
“Caillottes” and Kimmeridgian marls
Cultural practices
Grassing or hoeing depending on the terroir
Guyot Poussard pruning - debudding at spring
Integrated crop protection and organic amendments since 1989
In compliance with organic requirements
The vines
Grape variety: Pinot Noir, average age of the vines 40 years
Planting density: 6,800 up to 8,500 vines/hectare
Winemaking
Harvest hand-picked and brought to the winery in 40-kg crates
Table-sorted and destemmed at 70%
Tanks with automatic punching of the cap
Infusion-like maceration for about 25 days at controlled temperature
Pumping-over and punching only from time to time
100% wood ageing: Burgundy barrels (228l) and 600l oak vats (demi-muids).
Blended and racked in November 2021, then aged in vats for another 20 months an bottled in July 2023.
Tasting notes
Visual: deep red with purple hue
Nose: The aromatic complexity is revealing immediatley on opening, when scents of ripe berries mingle with black fruits, but floral aromas as well, violet in particular, and vanilla smell in the background. A hint of graphite provides the mineral touch that completes olfaction.
Palate: velvety and airy texture, however full-bodied and sappy. The tannins fill and cover the palate. Berry flavours reappear, accompanied by pralin aromas. The finish is warm, but nicely balanced by notes of violet and vanilla in retronasal olfaction.
Ageing potential: 5 - 6 years and appealing right now
Serving temperature: 12 - 14°
Food pairing: slow cooked beef cheek, braised deer ribs, venison roast with blackcurrants