Grand Chemarin

Tasting notes

A great sauvignon de terrroir. It is fat, almost exotic, very ripe, on abundant notes of white fruits and flowers but also of citrus fruits which bring the mineral touch to the vintage.

Terroir

Location: Caillottes in the village of Bué (Château and Petit Chemarin)

Surface Area: 2 ha approx

Soil: Caillottes, Sancerrois limestone

Subsoil: Limestone

Age of the vines: 50 years on average

Planting density: 7000 vines/ha

Vine training: Guyot pruning

Viticulture

Cultivation : no weedkillers, hoeing, ploughing

Treatment strategy: organic approach (no insecticides, no acaricides, no anti-rot products...)

Yields: 45 hl/ha

Disbudding: green harvesting

Vinification

Manual harvest with a first sorting of the grapes

Vibrating sorting table : no screw at the reception of the harvest allowing to press the grapes whole, not crushed, pneumatic pressing

Fermentation and maturation: 4 weeks, maturation on lees, 2/3 in vats, 1/3 in one year old barrels. Bottling in June.

Tasting temperature :

11-13°

Food and wine pairing suggestion :

Seafood, fish, langoustines, crottin de Chavignol

The Estate

Based in Bué, the Pinard family, now led by Clément and Florent but still under the watchful eye of their father Vincent, is continuing its spectacular progress towards excellence, with organic farming and an exacting desire to transcribe each specific terroir as well as possible.
The Sauvignon parcels are now at an exceptional level, neck and neck with two or three other estates in the appellation.
The Pinot Noir still has no equivalent... and remains a very rare item...