DOMAINE PAUL PRIEUR & FILS

Sancerre Blanc 2016

For 11 generations, the Prieur family have been -growers in the village of , . The present winemaker is Luc Prieur who has succeeded his father Didier (who himself took over Technical Details from his father Paul in 1973). Now three generations of Prieurs receive clients and visitors who been SANCERRE BLANC coming to the Domaine for generations. Luc joined the team in 2010, having completed his 100% studies in Beaune and stages in Burgundy and in , and made his first in 2011. Climate: Continental climate – humid in Winter, and warm and dry in Spring and Domaine Paul Prieur's Sancerre Blanc comes from 13.5 hectares of Sauvignon Blanc grapes grown on Summer several parcels of south-facing, sloping , mainly in the commune of Verdigny. Winemaker Luc Prieur assembles the cuvees, so the blend of the different origins enhances the wine’s richness Soil types: 35% limestone-clay; 35% and complexity. About 70% of the grapes come from vines planted on two types of limestone soil: small stones over limestone; 30% Silex the thin, very stony, pure limestone “caillottes” soil contributes an intense bouquet and a vivid Average age of vines: 35 years fruitiness with pleasant mineral notes, while the “terres-blanches” has mix of limestone and clay, providing considerable body and structure, with great ripeness. The remaining 30% of the fruit size: 18.5 hectares in total Winemaker Luc Prieur 13.5 ha Sauvignon; 5 ha comes from a Silex soil in the commune of , adding its unique smoky “gun-flint” aromatic Density of plantation: 6600 vines quality to the wine. per hectare

Vineyard work is done with full respect for the natural ambiance by plowing, planting grass between Altitude: 250—280 meters the rows, severe pruning leaf stripping and green-harvesting. No chemical products are used. The Exposure: south-east and south-west Prieurs aim to attain a perfect balance between ripeness and fruity acidity. They by hand, : 50 hectoliters per hectoliter ferment slowly at low temperature using only native yeast, and age their wine in stainless steel tanks on its fine lees to preserve all of the natural fruit and aromas. The Prieurs recently renovated and Vineyard practice: Sustainable through expanded their cellars. They use a state of the art pneumatic press to totally eliminate exposure to “lutte-raisonnee.” Grass planted be- air at time and preserve the maximum of aroma and fruit in the wine. This textbook Sancer- tween the rows of vines to control ero- re Blanc is packed with white flower, citrus and tropical fruit flavors, has a classic Sancerre “attack,” sion and enhance the vine’s natural envi- and a long, refreshing, minerally finish. The domaine also produces an outstanding Sancerre Rouge The Verdigny vineyard. The sloping ter- ronment. Plowing to check weeds and and Rose from 5 hectares of Pinot Noir vines, and, since 2012, two old vines, single site Sancerres: rain and southern exposure is ideal for maintain good soil structure. No chemi- ripening Sauvignon Blanc grapes. cals are used. Mont Damnés Blanc and Les Pichons Pinot Noir. Harvest dates: October 3-14 for the Luc Prieur describes the 2016 vintage as “miraculous! — of balanced maturity, minerality and Sauvignons. The different soil types are soft fruity acidity.” This result was not evident for most of the season. Verdigny was spared the April picked at different times, finishing with frost, but the Spring was cool and very rainy; bud-break, flowering and were 2-3 weeks later the Silex parcel. than normal, but without major problems. July, August and September were very hot and dry. The October 10-12 for the Pinot Noir. dry, sunny days advanced ripening and sugar levels. The very beneficial rain at the end of September Yeasts: only indigenous, to preserve brought the fruit into balance. Luc Prieur picked all of his Sauvignons under fine weather in the first typicity of the wine 2 weeks of October, finishing with the Silex parcels. Luc Prieur took full advantage of the perfect Oc- tober weather, with its warm days and cool nights, to attain the balanced maturity he sought. Even Maturation: Stainless steel tanks on though the grapes were very healthy, he did a thorough selection at the . Luc Prieur kept his fine lees only until late-February Sancere Blanc on its fine lees until February, in order to capture all of the vivid attack and aromas of ripe fruit and minerals offered by the 2016 vintage.