1605 SAN PABLO AVENUE, BERKELEY, CA 94702   |   510.524.1524

KERMIT LYNCH WINE MERCHANT

Technical Information

Wine Blend Vine Age Soil Type Vineyard Area*
Sancerre Blanc
Sauvignon Blanc 25 years avg Clay, Limestone, Kimmeridgian marl 10.89 ha
Sancerre Blanc “Cuvée Marcel Henri”
Sauvignon Blanc N/A Clay, Limestone, Kimmeridgian marl 10.89 ha
Sancerre Blanc “Cuvée Les Cris”
Sauvignon Blanc 25 years avg. Clay, Limestone, Kimmeridgian marl 10.89 ha
Sancerre Rosé
Pinot Noir 15 years avg. Clay, Limestone, Kimmeridgian marl 1 ha
Sancerre Rouge
Pinot Noir 25 years avg. Clay, Limestone, Kimmeridgian marl 2.93 ha
Sancerre Rouge “Le Chant de l’Archer”
Pinot Noir 50 years avg. Clay, limestone, Kimmeridgian marl .60 ha
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

• Harvested by hand

• Sustainably farmed grapes


Sancerre Blanc:

• Grapes are immediately de-stemmed and pressed after the harvest

• Must undergoes cold-soak for 36 hours

• Vinification in temperature-controlled stainless steel cuve, on the lees until bottling

• Wine does not go through malolactic fermentation


Sancerre Blanc “Cuvée Marcel Henri”:

• Grapes come from the domaine’s oldest vines, planted by Daniel’s father and uncle

• Wine is vinified the same way as the regular Sancerre Blanc, but ages on fine lees for 18 months before bottling


Sancerre Blanc “Cuvée Les Cris”:
• “Les Cris” is the name of the parcel from which this wine is made. The soil is composed of pebbles of limestone that are locally called “cris” or “griottes”
• Grapes are immediately de-stemmed and pressed after the harvest
• Fermentation takes place in Acacia barrels and the wine stays in these barrels for approximately 8 months
• During aging, the wine stays on the lees which are regularly stirred
• After 8 months, wine is transferred to tank for 3 to 5 months and then 3 to 5 months in bottle. Total aging is 14 to 18 months
• The barrels are 1/3 new, 1/3 1 year old, 1/3 2 years old
• Wine does not undergo malolactic fermentation
• Wine is made by Simon Chotard, Daniel’s son

Sancerre Rosé:

• Vinified just as the Sancerre Blanc

• Wine does not go through malolactic fermentation


Sancerre Rouges:

• Grapes are hand-harvested and entirely de-stemmed

• Grapes undergo a cold maceration for three days

• Alcoholic fermentation takes approximately two weeks

• Wine ages both in stainless steel and barriques (2%) – barrels come from the Hospices de Beaune in Burgundy after 1, 2, and 3 years of use

• Wine goes through malolactic fermentation in June

• Wine is bottled in August, nearly a year after of the harvest