Sancerre Rose, Domaine Serge Laloue

A deliciously silky and balanced rosé offering wild strawberry and kiwi layered with notes of watermelon and grapefruit, fresh with lovely purity of fruit. 

Producer Note

The domain is located five kilometres south of Sancerre in Thauvenay and was established by Serge Laloue in the 1960s. Christine and her brother Franck have continued their father’s work since the 1990s and Clément, Franck's son, recently joined the domain following his viticulture studies. The estate revolves around an environmentally responsible approach with meticulous work in the vineyards to respect the natural balance of the vines and obtain the highest quality grapes. In 2019, the domain started the conversion to organic farming, a natural progression as their farming methods were already very close to organic. The first certified organic vintage will be 2023. The domain is HVE certified, a complementary certification recognising environmental biodiversity and natural resource management. 

Vintage

The grapes come from 1.4 hectares of vineyard within the estate, from vines with an average age of 25 to 30 years, which produce low yields of concentrated fruit. The vines face a south-easterly orientation, maximising exposure to the sun to assist ripening of the berries. The soils are 70% sandy clay and 30% siliceous clay, which produce elegant and fresh wines with distinctive mineral notes. The vineyard is currently in conversion to organic status, a natural progression for the Laloue family as the farming methods used over many years have followed these principles. Vineyard management techniques include ploughing the soil instead of using herbicides, growing cover crops between the rows of vines and sexual confusion of predators, to maintain the health of the vines and the biodiversity of the environment.

Vineyard

This rosé was made using the direct pressing technique, where the grape juice was in contact with the skins for a short amount of time, before being pressed to remove the skins, resulting in a delicate hint of rosé colour. The must was fermented with selected yeasts in temperature controlled stainless steel tanks to retain the purity of fruit. Once fermentation was complete, the wine was matured for four months on the lees imparting delicate texture and subtle complexity. 

Winemaking

The grapes were carefully selected and gently pressed before the must was vinified in temperature controlled stainless steel tanks. Fermentation took place with selected yeasts and once fermentation was complete, the wine was matured on its fine lees 10 months, with lees stirring imparting texture and subtle complexity. The cuvée was made without the influence of oak, to showcase the purity of fruit and express the flinty notes of the Silex soils

Tasting Note

A complex and deliciously fresh rosé offering wild strawberry and kiwi layered with citrus notes of orange and grapefruit, all beautifully framed by a touch of peach and floral notes. Harmoniously balanced with a lovely purity of fruit on the finish.

Grape

Pinot Noir 100%