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Sancerre

The area around Sancerre in the Loire Valley was likely first cultivated by the Romans, perhaps in the 1st century AD, though the exact date is unknown. The Duchy of Burgundy introduced Pinot Noir vines to this area but in the late 19th century the phylloxera epidemic devastated the area wiping out the majority of the region's vines. Vineyards were replanted with Sauvignon Blanc, partly because it grafted better onto the American rootstocks. In the late 1970s and 1980s, a wave of quality consciousness helped elevate the reputation of Sancerre as an elegant and food-friendly white wine.

In a nutshell, Sancerre is bone dry, highly aromatic with intense flavors of peaches and gooseberries. It is often compared to neighboring Pouilly-Fumé which also specializes in 100% Sauvignon blanc wines, and while there are some differences, wine experts note that only very experienced tasters can distinguish the differences in a blind tasting. Broadly speaking, Sancerre tends to have a fuller body with more pronounced aromas, while Pouilly-Fumé wines are more perfumed. 

Sancerre is a versatile food pairing wine, try it with meats such as grilled trout, salmon, bass, roast turkey and chicken, as well as vegetables like green beans, zucchini, avocado arugula, squash, asparagus, and cauliflower.

We are pleased to offer an eclectic selection of Sancerre wines ranging from fresh easy drinking and affordable bottlings to more sought-after, allocated wines.