The Sautereau family has been producing wine for nine generations in the village of Crézancy, seven kilometres from the town of Sancerre. The winery is now run by David Sautereau, who makes modern, attractive wines that offer excellent value for money. David’s 22 hectares are spread over the villages of Crézancy, Bué and Sancerre, which ensures that the best of the Sancerre appellation is available for his blend.
David’s careful and orderly approach in his small, immaculate cellar is reflected in the purity of his wines. The range of soils gives many blending components, ensuring that his Sancerre has a touch of minerality on the palate that combines nicely with the aromatic gooseberry-fruit character on the nose. David’s precise and expressive single vineyard Sancerre ‘Le Vignoble de Sarrottes’ has a beautifully creamy texture on the palate from 12 months on lees. His Sancerre Rosé, made solely from Pinot Noir, is pale salmon in colour, with bright strawberry and raspberry fruit aromas. His Sancerre Rouge, also 100% Pinot Noir, from a vineyard with chalky soils with iron-rich content, has a bright, sappy character which is nicely rounded by supple tannins.
The Domaine's 22 hectares of vineyard are situated mainly in Crézancy, with a tiny proportion located in Bué and the village of Sancerre itself. The range of soils in this area gives David an excellent selection of different blending components for the wine, giving more complex and varied flavours. The 2022 vintage blends fruit from vineyard plots on three different soil types: chalky ‘caillottes’ soils in the village of Bué, Kimmeridgian limestone in Crézancy and clay in Sancerre.
The 2022 vintage in Sancerre saw very favourable conditions, starting with a cool but not harsh winter. The colder months were dry and though there were some early frosts in spring, thankfully they did not cause much damage to the vines. The summer months were hot and interspersed with some welcome showers. The warm temperatures mitigated the risk of disease, and the showers gave the vines a necessary boost for the final stages of ripening.
Each plot was picked and vinified separately. The pressed grapes were fermented in stainless-steel tanks at relatively cool temperatures of 17-21ºC in order to preserve the purity and aromatics of the fruit. The wine was aged in stainless steel on fine lees, before the final blend was assembled and bottled.