oz wine company | 41 Rogers road, haverhill Ma | 978-373-9463

Domaine Serge Laloue

The Laloue farm was established in the early 1930's by Francois and Simone Laloue, the family farm then grew grapes, grain and tobacco and raised livestock. In 1960, their son Serge took charge of the small plots of vines to concentrate on viticulture and winemaking. Since 1990 forward the domaine has been run by Serge's children, Franck and Christine.

 

With 21 hectares spread over all three of Sancerre's terroirs: Terre blanche, Caillotes, and Silex, the estate’s vines are planted to 75% Sauvignon Blanc and 25% Pinot Noir. Stony and limestone based, Caillottes are located mid-slope, where they encourage early ripening of fruit. At the top of the slopes, you’ll find siliceous clay, which lends the wine mineral notes, reminiscent of gunflint. And at the slope’s bottom the soil is iron-rich and sandy with few stones. Practicing sustainable agriculture, the siblings grow grass between the rows, which encourages the vines to dig deeper, while reducing both erosion and the natural vigor of the vines. Franck further reduces yields by de-budding in the spring and pruning heavily. The winery was renovated and enlarged in 2006 and is located in Thauvenay, just 5km outside of Sancerre.

Sancerre

 

VARIETAL: Sauvignon Blanc

VINEYARDS: South-eastern exposure 

SOIL: 80% clay and limestone & 20% siliceous clay

VINE AGE: 30 years old 

FARMING: Lutte raisonnée method.  Organic manure. No waste weeding. 

VINIFICATION: Aged for 3 to 4 months on its lees in tank.

Sancerre Cuvée Silex  

VARIETAL: Sauvignon Blanc

VINEYARD: 2.5 hectare vineyard with southeastern exposure.

VINE AGE: 40 years

SOIL: Siliceous clay

FARMING: Non-certified organic vineyard management. Simple Guyot pruning. Natural grassing, soil labor. Organic manure. No waste weeding.

VINIFICATION: Ageing 6 months on fine lees in stainless steel tank with pumping over. 

Sancerre Rouge

VARIETAL: Pinot Noir

VINEYARD: 4.1 hectare vineyard with southeastern exposure.

VINE AGE: 30 years

SOIL: 50% Clay and limestone, 50% siliceous clay

FARMING: Non-certified organic vineyard management. Simple Guyot pruning. Chemical treatments are kept to a strict minimum ("lutte raisonnée" methods). Natural grass, soil labor. Organic manure. No waste weeding.

VINIFICATION: Grapes are handpicked. Macerated for 10 days at cold temperatures. 14 day fermentation on skins with the cap punched down twice. Aged 8 months in 50% demi-muid, 50% stainless steel tank. Bottled unfined and unfiltered.