Sancerre Blanc - Roblin Sancerre

The Sancerre Blanc of Roblin Sancerre from the Val de Loire shows a brilliant, light yellow color in the swirled glass. When swirling the wine glass, this white wine is characterized by an immense brilliance that makes it dance nimbly in the glass. To the nose, this Roblin Sancerre white wine reveals all manner of black cherries, quince, nashi pear, plums and apples.

This wine delights with its elegantly dry flavor. It was bottled with exceptionally little residual sugar. As you would naturally expect from a wine in this price range, this Frenchman naturally enraptures with the finest balance despite all its dryness. Excellent taste does not necessarily require a lot of sugar. On the tongue, this light-footed white wine is characterized by an incredibly crisp texture. In the finish, this white wine from the wine-growing region of the Val de Loire finally inspires with good length. Once again, hints of plum and pear appear. In the aftertaste, mineral notes of the soils dominated by limestone and clay are added.

Vinification of the Sancerre Blanc by Roblin Sancerre

The basis for the elegant Sancerre Blanc from the Val de Loire are grapes from the grape variety Sauvignon Blanc. In the Val de Loire, the vines that produce the grapes for this wine grow on soils of clay and limestone. Obviously, Sancerre Blanc is also determined by more than just the soil Sancerre. This Frenchman can be described as an Old World wine in the best sense of the word, and it is extraordinarily impressive. After the grape harvest, the grapes arrive quickly at the winery. Here they are selected and carefully crushed. Fermentation follows in stainless steel tanks and small wood at controlled temperatures. The fermentation is followed by aging for several months on the fine lees before the wine is finally drawn into bottles.

Food recommendation for the Roblin Sancerre Sancerre Blanc

This French white wine is best enjoyed well chilled at 8 - 10°C. It is perfect as an accompanying wine to coconut-lime fish curry, roasted trout with ginger pear or omelet with salmon and fennel.

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