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Product information compiled from producer, importer and reference sources.
Sancerre from clay-limestone terroir; Sauvignon Blanc aged in stainless steel, mineral-driven expression.
Joseph Mellot's La Grande Chatelaine originates from the historic Sancerre appellation in the Loire Valley's central plateau, where clay-limestone soils (terre blanche) dominate the vineyard sites at 250–300 meters elevation. The cooler continental climate of this region produces Sauvignon Blanc with pronounced mineral tension rather than tropical fruit.
Technique: Grapes are harvested at optimal ripeness and fermented in temperature-controlled stainless steel, preserving aromatic volatility and acidity. The wine undergoes extended lees contact post-fermentation, which adds textural complexity without oak influence.
No malolactic fermentation is performed, maintaining the wine's natural acidity and linear structure.
Special Feature: La Grande Chatelaine represents Mellot's flagship Sancerre expression, sourced from the producer's oldest vineyard parcels. The wine's mineral intensity derives directly from the clay-limestone geology—flint and chalk deposits impart a distinctive saline edge uncommon in warmer-climate Sauvignon Blancs.
Drink 2023–2028 for optimal freshness and aromatic definition.
Sommelier’s pick: Grilled branzino with lemon and sea salt · Chèvre and walnut salad with hazelnut oil · Goat cheese tart with thyme
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