The nose on the 2012 ‘Vieilles Vignes’ is so pretty and elegant, offering fresh aromas of gooseberry, lemon oil, honeysuckle and crushed stones. The palate is ultra clean, driven by gorgeous minerality that weaves its way through the wine and straight into the finish. This is showing amazing right now, but I would recommend allowing this some additional bottle age as it should put on bit of weight. (Best 2014-2019) - June, 2014 (JD)
By Serge Dore Selections
Domaine Roger et Didier Raimbault Sancerre “Vieilles Vignes” 2012
100% Sauvignon Blanc
The 100% Sauvignon Blanc vines this wine is made from are planted on very steep clay limestone hillsides. This Kimmeridgean marl terroir is some 146 million years old, and is characterized by the presence of tiny fossils (oysters and ammonites especially). These point to a time when the sea covered this land. The character and typicity of the wine is a function of the age of the vines (35 to 50 years old), aged rootstocks, and one single terroir. Known locally as terres blanches, this terroir of clay-limestone soils gets its name from the white appearance it gives off when exposed. It brings great richness and complexity to the wine, brought by the old rootstock reaching deep into the subsoil for mineral sustenance. The 2012 wine has a rich layered aromatic profile, characteristic of this very ripe vintage (August and September droughts). The deep roots of the old vines draw freshness and minerality from the subsoil. The final wine thus achieves a perfect balance between power and subtle elegance brought on by minerality.
ROGER ET DIDIER RAIMBAULT's domaine is situated in the Verdigny commune, right in the heart of the Sancerre wine region. The family has been growing vines for ten generations, and own 43 acres of vineyards on the sharp slopes of Verdigny and Sury en Vaux. These 500 to 1000 feet high hills rise in a slope of up to 40%, offering various sun exposures and terroirs giving authenticity and complexity to their wines. In order to fully express the terroir, vines are cultivated with great care, all year round. They use simple Guyot training and remove buds for greater vigor. Soils are worked to minimize herbicide use and grass is planted to fight erosion. With these methods, they try to maintain vigor in the vines in order to harvest healthy and well balanced grapes. In their own words, "We cannot make a good wine with bad grapes".
Grape Variety: Sauvignon Blanc
Terroir: Steep clay-limestone hills (Kimmeridgean marls).
Pruning Shape: Guyot simple.
Winemaking Method: The grapes are pressed gently and white wines are vinified in temperature controlled stainless steel vats. The must is cold-settled for 24 to 48 hours depending on how cloudy it is. Alcoholic fermentation in stainless steel vats under temperature control. PH between 3 and 3.2 is sought, for a good alcohol/acidity balance.
Aging: The wine is removed from its larger fermentation lees and aged on fine lees for 12 to 18 months. Stirring (batonnage) during the first 6 months, every 3 weeks, so as to keep the white lees in suspension. These lees give richness and power to the wine, and favorise aromatic complexity with minimum sulfite addition.
Imported by Serge Dore Selections