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Domaine Fouassier Sancerre L'Etourneau 750ml 2009
Sku: 1931323
3 day lead-time required to confirm availability Why?
Product Rating
Product Information
Country: France
Region: Loire
Sub-Region: Central Vineyards
Appellation: Sancerre
Grape Varietal: Pinot Noir
Type: Still wine
Reg. $24.19
On Sale $20.59
Buy Domaine Fouassier Sancerre L'Etourneau
17% discount on 12 bottles for $242.28 Buy a case of Domaine Fouassier Sancerre L'Etourneau
Dark red robe. Marked nose, which recalls cooked black fruits and humus. In the mouth, a wine which presents fruit concentration, within an evident structure. It forms a harmonious whole. This cuvee is both elegant and strong.

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Wine maker notes
Pinot Noir is hand-harvested from a small, estate-owned, single-vineyard just south of the village of Sancerre. Enticing bouquet, with black tea and spice box aromas which give way to lovely dried cherry, currant, and mineral notes. Medium in body with great concentration of ripe raspberry and hints of sandalwood. The finish is smooth and lengthy featuring a subtle nuance of cedar. Forty-five-year-old vines dig their roots into chalky soils which add depth, complexity, and finesse to this elegant, lighter style red. Fermented in stainless steel at a low temperature to maintain the integrity of the fruit. Aged in French oak barrels for 12 months, the wine rests an additional 2-3 years in neutral cement tanks, plus six months in bottle. Ready to drink now, but will continue to age gracefully over the next 5 years. Compliments salmon, roast chicken, and mushrooms nicely.

Food pairing
This wine accompanies very well red meat, meat prepared in sauce, game and cheese at the end of the meal. How to serve it: 14 to 18°C for the meal.

Producer
Today, our estate extends nearly 56 hectares from which 80% is from the noble and very old grape variety, called Sauvignon, and as for the rest, from the most delicate and elegant of red grape varieties, called Pinot Noir. We carry out a traditional cultivation, which combines the most ancestral methods passing by others from the biological or biodynamical culture and the most modern in terms of equipment. The key word of the property being the respect for the terroir, we do our best to respect the environment which is our tool and which represents the heritage that we will pass on to the next generations.

 
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