We’ll be frank with ya, mofos. Sometimes we hold our noses up at French wine. Big, Barossa numbers runs through our Aussie veins and at times the subtlety of the French just doesn’t hit the spot. But the best of France (I’m talking the Meryl Streep of vinos), still sets the benchmark by which the rest of the world must be scored. And this Sancerre has just wiped the wine academy floor.
It is exactly what sauvignon blancs aspire to be: effortless, effervescent and elegant. It’s restrained. It’s downright, bloody outstanding. It’s the classiest of classy winemaking. It’s a performance to behold.
It is the benchmark.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
From the producer
Intense bouquet and citrus aromas on the nose. An unctuous, yet powerful palate. The intense gooseberry flavours are complimented by a long lasting finale!
Sancerre is the name of the famous wine appellation but also the name of the beautiful medieval hilltop village overlooking the Loire river. The Villebois Sancerre Sauvignon Blanc is made from grapes grown on the siliceous-clayey soils (on the east side of the appellation, on the hills facing the Loire). This unique terroir, Caillottes (stone and clay,) Terres Blanches ( clay) and Silex (flint) gives our wine the typical characteristics of Sancerre.
Well, this is awkward. Guess this wine is from somewhere in France. Can't tell you exactly where, because it must be a bit of a secret. I can tell you that it's a broad but lovely region, filled with grapes, baguettes and camembert...
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...