The nose is fruity and offers power. The wine needs to be put in carafe. It reveals notes of wild strawberry and redcurrant associated with slight touches of blackberry, Cuben pepper as well as a discreet hint of flowers, spices, a discreet toasted hint and an imperceptible hint of earth (in the background). The palate is fruity, quite elegant and offers tension, gourmandise, suavity, an acid frame, juiciness, freshness as well as straightness. In the mouth this wine expresses notes of raspberry candy, fleshy strawberry and small notes of cassis associated with a subtle hint of violet as well as slight hints of licorice, caramelized oak and a very discreet hint of sweet spices. Good length and persistence.\n Producer Information\n Domaine Vacheron is a highly-regarded producer in Sancerre, in the Loire Valley region of France. Run today by the third winemaking generation cousins, Jean-Laurent and Jean-Dominique, Vacheron adopted complete biodynamic practices in both the vineyard and cellar in 2005. Producing both wines from Sauvignon Blanc and Pinot Noir, they are considered to be one of the best producers in the region. With vineyard holdings totalling almost 50 hectares (120 acres), the change over to biodynamic practices was done to allow the distinct terroir of Sancerre to be showcased in the wines. Domaine Vacheron is planted on silex soils, which is clay and limestone based, topped off with flint. This type of soil gives the wines a particular minerality and saltiness, as well as a trademark smoky quality. The white Les Romains and red, Pinot Noir-based, Belle Dame, wines are particularly known for this. The Vacherons produce numerous Sancerre blancs including the afrementioned Les Romains, as well as Guigne-Chèvres (just around the corner from the Les Romains site), Paradis, Chambrates, Le Pavé, and L'Enclos des Remparts. A rosé, a Sancerre rouge and the Belle Dame cuvée complete the selection. While many producers in Sancerre focus more on white varieties than red, Domaine Vacheron also places great importance on its Pinot Noir. In the vineyard, everything is hand-harvested and the only fertilizer allowed is compost. In the cellar, tanks are the main vessel for fermentation, while a minimal amount of oak is used on the vineyard-designate offerings - aging in the cellars of the domaine in central Sancerre town.
