Domaine Denizot : Les Bouffants 2023

Characteristics and Tasting Notes for the 2023 Les Bouffants Cuvée from Domaine Denizot

Tasting Notes

Appearance
The colour reveals a pale, luminous hue, adorned with subtle golden highlights.

Nose
The aromatic bouquet is complex and generous. It exudes scents of citrus, stone fruit and exotic fruit, harmoniously blended with notes of white flowers. Delicate smoky touches, gunflint and a fine oaky note round out this rich palette.

Palate
The attack is broad and savoury, revealing a lovely richness of texture. The palate is perfectly balanced by a highly vibrant limestone backbone, extending into a long finish underscored by noble bitter notes.

Food and Wine Pairing

This wine pairs beautifully with a Crottin de Chavignol, seafood such as pan-seared scallops, or delicate fish. It also goes wonderfully with roast poultry, white meats in cream sauce, or a saffron-infused asparagus velouté.

Serving and Cellaring

To fully appreciate this 2023 vintage, it is recommended to serve it at a temperature of around 12°C. This wine can be enjoyed young to make the most of its vibrancy, but it also boasts fine ageing potential, allowing it to evolve favourably over several years.

A Great Sancerre Terroir Enhanced by Domaine Denizot

The Estate

Although the family's winemaking history dates back to the 17th century, Domaine Denizot was officially established in the early 20th century. Located in Verdigny, in the heart of the Loire Valley, this family-run estate spans 20.5 hectares across the Sancerre and Pouilly-Fumé appellations. Now run by Jennifer and Thibauld Denizot, the estate stands out for its commitment to organic and plant-friendly viticulture. It showcases the richness of its limestone terroirs through remarkably precise single-vineyard cuvées.

The Vineyard

This cuvée comes from the renowned Les Bouffants plot, located in the commune of Chavignol. This steeply sloping Loire hillside, facing due south, benefits from a sun-drenched microclimate that promotes early ripening. The terroir is divided into two geological profiles: caillottes on the upper section and griottes, a softer limestone, further down the slope. The vines are cultivated according to organic farming principles, with meticulous soil work and pruning that respects the natural flow of sap.

Winemaking and Ageing

Following hand-harvesting, the grapes undergo a gentle, extended pneumatic pressing. The juice is carefully transferred before undergoing thorough settling. Fermentation and ageing take place on fine lees for at least a year, in 600-litre demi-muids and 350-litre cigar-shaped barrels crafted from fine-grained wood. This white Sancerre is then aged in bulk in tanks for around six months before bottling.

Grape Variety

Sauvignon Blanc (100%).