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Sancerre Terres Blanches, Domaine Roblin 2015

Sancerre Terres Blanches, Domaine Roblin 2015
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Our Price:  £15.50Earn 15 Loyalty Points
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Producer:  Domaine Roblin
Grape Varieties:  100% Sauvignon Blanc
Optimum Drinking:  Within 4 years
Wine Style:  Expressive and fine style of Sancerre
Alcohol by Volume:  12.5%
Country:  France

Availability:  

In stock, immediate despatch  


Sancerre Terres Blanches, Domaine Roblin 2015

The One-Liner

Pure, fruit-forward and fine.

Tasting Note

This has super ripe fruit, very characteristic of the 2015 vintage but with good balance having been picked early to maintain some freshness. Lovely aromas of white currants and nettles. Very expressive.

Producer Details

The small wine village of Maimbray just to the north of Sancerre itself is home to both Domaine Roblin and Domaine du Pré Semelé. In fact the Roblins are just across the road from the Raimbaults at Pré Semelé with a similar story of two brothers – Matthias & Emile – the 4th generation taking over from their father and bringing new ideas to move the family Domaine forward. They have 19 hectares with a terroir made up of Kimmeridgian and Portlandian chalky clay Terres Blanches across 45 separate parcels of vines on the slopes around the villages of Maimbray and Sury-en-Vaux. Their vineyards, planted with 85% Sauvignon Blanc & 15% Pinot Noir, are worked sustainably, organically where possible so no insecticides and no anti-rot treatments.

Grass grows between the vines to help combat erosion and improve ripeness; green harvesting restrains yields. The soil around the vines is ‘worked’ to encourage better microbial activity. It is easier and cheaper to treat the vineyards with herbicides but the result is a barren, lifeless soil and they believe poorer quality grapes. In the winery, intervention is minimal, no pumping and long lees ageing. The wine style is very pure, fruit forward yet fine and really top quality.

In The Vineyard

Produced from the family's 19 hectares of 'terres blanches', chalky clay soils. Vineyards are worked sustainably, organically where possible. Grass grows between the vines and green harvesting restrains yields.

In The Winery

Cool-fermented in stainless steel with lees ageing for up to 6 months.


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