Lucien Crochet
Wines
Bué, Sancerre
Sancerre Blanc
The grapes for this basic cuvée of Sancerre are sourced from the vineyards in Bué, Vinon and Crézancy. After harvest, fermentation is done in stainless steel cuves at temperatures between 14 and 18 degrees Celsius. As with all the whites at the domaine, this wine sits in contact with the fine lies for a considerable period of time with the racking being done late in the spring following harvest. The first bottling occurs no earlier than July and frequently does not occur until September of the year following harvest.
Sancerre Blanc, “La Croix du Roy”
Sourced from several parcels of the estate that are planted in rocky, white soils (Oxfordian limestones referred to as “caillottes” and “griottes”) with steep, east-southeast exposures, this cuvée is the most full-bodied and structured of the three core Sancerres of the domaine. Vinified in stainless steel with a late racking to insure that the wine captures the essence of the terroir, allowing the Sauvignon Blanc’s raw material rather than any oak dressing to carry the day. The wine is bottled in September of the year following harvest. Notes of black currant and white stone-fruits emerge, with a chalky minerality on the palate and a pleasing bitterness of yuzu citrus.
Sancerre Blanc, “Le Chêne Marchand”
This wine is produced from vineyards in the village of Bué (principally the “Clos du Chêne Marchand”) that are planted uniquely to clay-limestone soils, known as “caillottes” and “griottes” which yield a wine of particularly fine quality and exceptional length. Usually harvested earlier than the other cuvées because of the excellent exposure of the vines to the sun, “Le Chêne” maintains an elegant acidity in support of the ripe fruit of these well-positioned vines.
Sancerre Blanc, “Le Cul de Beaujeu”
Gilles Crochet gained access to the famous lieu-dit of “Les Cul de Beaujeu” in Chavignol starting with the 2009 vintage and made four barrels each year (600 liter demi-muids to minimize the oak influence) through the 2016 vintage, when the lease expired. The wine exhibits a masculine structure backed by a satisfying minerality.
Sancerre Blanc, “Cuvée Prestige”
This wine is produced only in the finest of vintages and is the product of the oldest vines (50 to 60 years of age) of the domaine. The vineyards consist of Oxfordian era limestone, are on very steep slopes at 230 meters altitude that afford excellent drainage and have full southern exposure. The fermentation occurs in temperature-controlled cuves, the first racking is done in July following harvest and the wine is bottled 20 to 24 months after harvest.
“Vendange du 7 Octobre”, Vin de France
On the rare occasions when this wine is made (2015, 2006, 2002, 2000, 1997), the same three parcels are always used. Two of those parcels are composed of limestone from the Oxfordian age and the third is classic white Kimmerdigian soil. To make this wine three criteria must be met: the grape skins must be intensely yellow turning towards gold, there has to be proper acidity to marry to the advanced ripeness and the grapes must be completely free of disease and/or rot. The harvest date is usually 10 days to two weeks after the normal harvest is complete. Two-thirds of the fermentation occurs in stainless steel with one-third occurring new barrels. The wine is racked for the first time in August following the harvest and is bottled usually during the second winter after harvest.
Sancerre Rosé
Made exclusively of Pinot Noir harvested from several parcels, a mix of Oxfordian “caillottes” and Kimmeridgian “marne”. This Rosé is made using the direct press method with the whole berries entering the pressoir. The musts ferment in temperature-controlled cuves (85%) as well as a small percentage in older barrels (15%). The fermentation occurs over three weeks. The wines is bottled in the spring of the following year.
Sancerre Rouge, “La Croix du Roy”
From grapes harvested from several parcels which include a mix of stones and marne with south-southeast exposure. After a manual harvest, the grapes are pressed and the fermentation proceeds for approximately 30 days. Both remontage and pigeage are done but the degree to which they are practiced depends on the structure of each vintage. Sixty percent of this cuvée is aged in barrel and 40% in stainless steel for one year. The wine is then assembled and, for an additional eight months, is aged in stainless steel before being bottled approximately two years after harvest.
Sancerre Rouge, “Cuvée Prestige”
A wine made only in the finest vintages and composed of Pinot Noir harvested from the oldest vines (average age of 50 years) of the domaine. The vineyards are a mix of two terroirs: Oxfordian “caillottes” and Kimmeridgian “marne”. The grapes are entirely destemmed; there is a period of cold maceration; the fermentation extends for three weeks. Remontage and pigeage are practiced. Élevage is done in barrel: a mix of new oak (40%), oak of one year (40%) and oak of two years (20%). The wine is bottled after twenty months of élevage.