Sylvain Bailly, Pinot Noir, La Louee, Sancerre 2019
The Bailly family has been synonymous with winegrowing in Sancerre since 1700. Sylvain Bailly brought Domaine Croix Saint Ursin to its greatness in the 1950s, and today, his son, Jacques, runs the estate with the help of his wife, Marie-Hélène, and their daughter Sonia, who joined the domaine as winemaker in 2007. Based in Bué, one of the Sancerre AOC’s finest communes, the Baillys farm 19 hectares spread over 23 small parcels within both Sancerre and the nearby AOC of Quincy.
The Sancerre rouge, after de-stemming, the grapes undergo a cool maceration (14-16°C) for 48 hours, helping to fix the color, tannin and aromas. The alcoholic fermentation then lasts from 10 to 18 days before the wine is pressed half into tanks and half into neutral barrels. The Sancerre rouge then ages 10 to 20 months before being bottled unfiltered.
The Louée is from the lower slopes in Bué, the higher clay content in the soil is perfect for Pinot Noir, the original grape grown in this region.
A classic nose of cherries and gooseberries, with just a hint of leather lead into a medium-bodied wine with soft tannins, good acidity and plenty of mineral content. Quite long, but finishes fresh and tense.
The Bailly family has been synonymous with winegrowing in Sancerre since 1700. Sylvain Bailly brought Domaine Croix Saint Ursin to its greatness in the 1950s, and today, his son, Jacques, runs the estate with the help of his wife, Marie-Hélène, and their daughter Sonia, who joined the domaine as winemaker in 2007. Based in Bué, one of the Sancerre AOC’s finest communes, the Baillys farm 19 hectares spread over 23 small parcels within both Sancerre and the nearby AOC of Quincy.
The Sancerre rouge, after de-stemming, the grapes undergo a cool maceration (14-16°C) for 48 hours, helping to fix the color, tannin and aromas. The alcoholic fermentation then lasts from 10 to 18 days before the wine is pressed half into tanks and half into neutral barrels. The Sancerre rouge then ages 10 to 20 months before being bottled unfiltered.
The Louée is from the lower slopes in Bué, the higher clay content in the soil is perfect for Pinot Noir, the original grape grown in this region.
A classic nose of cherries and gooseberries, with just a hint of leather lead into a medium-bodied wine with soft tannins, good acidity and plenty of mineral content. Quite long, but finishes fresh and tense.
The Bailly family has been synonymous with winegrowing in Sancerre since 1700. Sylvain Bailly brought Domaine Croix Saint Ursin to its greatness in the 1950s, and today, his son, Jacques, runs the estate with the help of his wife, Marie-Hélène, and their daughter Sonia, who joined the domaine as winemaker in 2007. Based in Bué, one of the Sancerre AOC’s finest communes, the Baillys farm 19 hectares spread over 23 small parcels within both Sancerre and the nearby AOC of Quincy.
The Sancerre rouge, after de-stemming, the grapes undergo a cool maceration (14-16°C) for 48 hours, helping to fix the color, tannin and aromas. The alcoholic fermentation then lasts from 10 to 18 days before the wine is pressed half into tanks and half into neutral barrels. The Sancerre rouge then ages 10 to 20 months before being bottled unfiltered.
The Louée is from the lower slopes in Bué, the higher clay content in the soil is perfect for Pinot Noir, the original grape grown in this region.
A classic nose of cherries and gooseberries, with just a hint of leather lead into a medium-bodied wine with soft tannins, good acidity and plenty of mineral content. Quite long, but finishes fresh and tense.
