Within the steep slopes and valleys of Sancerre, Sauvignon Blanc reflects the individual soils and microclimates of its terroirs, and is a world apart from the popular New Zealand wines of the Marlborough region.
The entire world seems to be producing Sauvignon Blanc and the whole world willingly drink it. But wine consumers tend to identify Sauvignon Blanc with the New World rather than the time-honored names of Sancerre or Pouilly Fume in France.
The white soils of the region, known as terres blanches, are composed of clay and limestone, which tends to slow the ripening of the grapes, the later harvesting expressed in the floral, fruity, or at times vegetal nuances. It produces an expressive chalk and flintmineral character and coiled citrus flavours that impart an ethereal poise to augment the exhilarating acidity and bracing dryness.
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