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
Clos des Bouffants
Sauvignon Blanc 20 years average Limestone 18 ha
Sancerre Blanc “Pierre-François Xavier”
Vieilles Vignes
Sauvignon Blanc 40 years + Limestone N/A
* "ha" = hectares; one hectare equals roughly two and a half acres

VITICULTURE / VINIFICATION

Sancerre Clos des Bouffants:
• There is no actual “clos,” or parcel enclosed by a wall, in the Bouffants vineyard
• An extremely steep slope (40-50%) with full south exposure
• Altitude of 240-290 m
• Very light, stony soil, only 20-25 cm deep
• Limestone bedrock with over 40% active limestone
• Single Guyot training
• Planting density of 7000 vines per hectare
• Vinified and raised in temperature-controlled tanks
• Juice transferred from press to tank with gravity
• The must is left to settle for 24-36 hours after the gentle pressing with a pneumatic press
• After pressing, juice cold soaks for 24 to 36 hours
• Fermentation lasts 15 to 20 days in stainless steel tanks
• Wine aged for 3 months before first racking, aged for 8 to 12 months in total

Sancerre Blanc “Pierre-François-Xavier” Vieilles Vignes:
• Only made in great years
• Assembled from the oldest and best parcels from all over the estate
• After pressing, fermentation occurs in oak barrels
• Wine aged in same barrels for 12 months
• Total production of 4 barrels, 1 of which is new
• Pierre-François Xavier is the name of the current generation’s great-grandfather
• First vintage was in 1990 and it has been made 9 times since then

General Information

Country
France
Region
Loire
Appellation(s)
Sancerre
Producer
Éric & Jean-Philippe Neveu
Founded
1641
Annual Production
11,500 cases
Farming
Lutte Raisonnée
Website
http://www.roger-neveu-sancerre.com

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