Christian Dauny Sancerre Caillottes

This is a refreshingly clean organic Sancerre from thirteenth generation winemakers. Sancerre is one of the Loire’s most famous Sauvignon Blanc appellations, known for elegant Sauvignon Blanc wines with higher ripeness and flavours of flint and smoke. This fully organic Sauvignon Blanc exhibits refreshingly clean, grassy grapefruit, gooseberry and apple, all complemented with just the right amount of acidity. The ultimate partner for goat’s cheese, trout, salmon and herbed dishes. Also available in half bottle size.

• 87/100 Gilbert & Gaillard 2013: “Bright pale yellow. The nose delivers notes of citrus fruits, white flowers and mineral undertones. Fleshy, soft and melted attack leading into good exuberance marked by firmness. More of the crisp lemony nose aromatics.“

The Dauny family have cultivated vines on the prime slopes of Champtin in Crézancy-en-Sancerre since 1683. Current custodians Christian and Nicole and their sons Benoît and Thibaut represent the 12th and 13th generations here. In total the family own 17 hectares of vines - 13 hectares of Sauvignon Blanc and 4 hectares of Pinot Noir. Sancerre Blanc represents some 75% of their total production. In 1964, Lucien Dauny, Christian’s father, converted the vineyard to organic farming - certified today by Agriculture Biologique (AB). The wines thus are crafted from vines cultivated without any use of artificial fertilizer, weedkillers, insecticides, pesticides or synthetic fungicides. Only natural copper and sulphur is used to combat mildew or rot, and only if absolutely necessary.  Applications of natural plant compost includes nettle, common horsetail and algae. Tillage of the soil ensures excellent aeration, controls weeds as well as and above all creates natural humus/soil structure. The Sancerre 'Caillottes' cuvée that we list originates from vines grown on pebbley limestone soil ( "Les Caillottes"). On average the vines are at least 20+ years old. Sauvignon Blanc grapes are harvested quickly then pressed in a gentle pneumatic press followed by fermentation with natural yeasts and maturation on fine lees in stainless steel vats until bottling. Levels of sulphur are kept to an absolute minimum. 

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