Loire Valley
Powerful, deep nose subtly enhanced by an oxidative patina. Lovely volume, richness with just the right amount of tension. A Sauvignon for gastronomy, which will pair your food with finesse, and that is perfect with shellfish. Decanting highly recommended.
100% Sauvignon, from vines farmed biodynamically and planted on sandy and gravelly alluvial soils in the Quincy appellation. Wild flowers for pollinators and grass grow between the rows to compete with the vines and boost biodiversity. Manual harvest. Direct pressing, cold settling, 48 months ageing, the first year in 400 and 600-litre casks, the next three in vats, on fine lees, with very little oxygen to let the oxidative magic happen. Blending of the vats, then bottling with little sulphur.
Guillaume Sorbe is part of a generation of winegrowers who work modestly, rigorously, and unrelentingly – and produce simply exceptional wines. After starting out as a cook, then a sommelier, he finally turned to winemaking, receiving his BTS degree in winemaking and viticulture in Beaune. This winegrower's son then founded his own estate in 2006, borrowing his great-grandmother's maiden name...
All wines
Integrated winegrowing
Minimal sulphites
Integrated winegrowing
Integrated winegrowing
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
Organic or biodynamic wine
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