The Picards connection to winemaking in the Loire dates back to the 1600s. Like all Sancerre Blanc, theirs is 100% Sauvignon Blanc, but from a particularly well-situated vineyard of 30 year old vines on the clay-limestone Bué slopes of the Grand-Chemarin and Côteaux de Marloup. The grapes are hand-picked, whole clusters are gently pressed in a pneumatic press, and cold-racked prior to a slow, fermentation with 1/2 native yeast and 1/2 cultured for consistency and control. It’s then fined with bentonite, a type of clay, and aged on the lees for a minimum of 4 months in stainless steel vats. The result is a clean, crisp, medium-bodied Sancerre with telltale grapefruit and grassy flavors as well as some tropical fruit notes of guava and kiwi. Perfect alongside raw oysters on the half shell, Crottin de Chavignol, or sushi rolls with a touch of yuzu.
