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Grape-variety : 100% Sauvignon

Age of the vines : 15 to 20 years

Soil : Clayey-limestone

Yield : 65 hl/ha

Production surface : 6 ha

Alcoholic Content : Approximately 12.5 %

Tasting Notes : Golden light reflection, this wine evokes traces of fresh lemon and acacias split. This wine has a kind palate, but rather full, transporting long-lasting
subtly revealing ripe and yellow lemon notes.

Serving temperature : 8 to 10°C

Suggested dishes : Fish and Seafood

Ageing : 3-4 years according to the vintage.

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Grape-variety : 100% Sauvignon.

Age of the vines : 20 to 30 years.

Soil : Silex + calcaire.

Yield : 55 hl/ha.

Production surface : 11 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks for a period of 3 weeks.
No malolactic fermentation.
Maturing on fine lees.

Alcohol content : 12,5°/13°

Tasting :
Colour : Golden green reflections.
Nose : Discreet aromas, not quite opened, with a hint of ripe orange.
Palate : A taste of fruit drops and lemon peel.
Will become smoother with time.
Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish in sauce.

Ageing : To be drunk within 3 to 4 years of bottling.

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Grape-variety : 100% Sauvignon.

Age of the vines : 40 / 50 years.

Soil : Silex + argile.

Yield : 30 hl/ha.

Production surface : 2 hectares

Vinification : Static racking of the must.

Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks. No malolactic fermentation. Maturing on fine lees.

Alcohol content : 12,5°/13°

Tasting :
Colour : Sustained Gold.
Nose & palate: Rich and complex, with “Power”, roundness freshness and fineness.
Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : With an aperitif or with sauce fish.

Ageing : To be drunk within 3 to 4 years of bottling.

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Grape-variety : 100% Sauvignon.

Age of the vines : 15 to 20 years.

Soil : Limestone+ clayey+ flint.

Yield : 55 to 65 hl/ha.

Production surface : 20 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks for a period of 3 weeks.
No malolactic fermentation.
Maturing on fine lees.
Alcohol content : 12,5°/13°

Total acidity : 4,8g/l to 5,8g/l

Residual sugars : 1 to 3g/l

Tasting :
Colour : Clear golden green reflections.
Nose : Well-developed aromas reminding of syringa and blackcurrant
evolving towards fruit cordial after a while in the glass.
Palate : Full and round at first, followed by a sensation of crispness. A touch
of anise lingering. Notes of gooseberries, grapefruit and mineral. This
wine has particularly well kept its young character.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish and Seafood.

Ageing : To be drunk within 2 to 3 years of bottling.

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Grape-variety : 100% Sauvignon

Age of the vines : 35 to 40 years

Soil : Clayey-limestone

Yield : 45 to 50 hl/ha

Production surface : 6 ha

Alcoholic Content : Approximately 12.5 %

Tasting Notes : Light hue and fruity marked by blackcurrant, the boxwood and the white
flowers. Sauvignon is quite present in this very full wine with a lacteous finish
into final.

Serving temperature : 8 to 10°C

Suggested dishes : With an aperitif or with fish

Ageing : 3-4 years according to the vintage.

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Grape-variety : 100% Sauvignon.

Age of the vines : 30 to 35 years.

Soil : Limestone, exposed to the South-West.

Yield : 40 to 50 hl/ha.

Production surface : 4 hectares

Vinification : Static racking of the must.

Electronic thermo-regulated fermentation (16-20°) in stainless steel tanks.
No malolactic fermentation.

Maturing on fine lees.

Alcohol content : 12,5°/13°

Total acidity : 4g/l to 5,3g/l

Residual sugars : 1 to 3g/l

Tasting :
Colour : Golden green reflections.
Nose : Complex and intense.
Prevailing aromas of acacia blossoms with a muscat-like not of passion-fruit.
Palate : Full and fat. Very well balanced. Aromas of litchi and a touch of honey.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : With an aperitif or with smoked fish.

Ageing : To be drunk within 3 to 4 years of bottling.

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Grape-variety : 100% Pinot Noir

Age of the vines : 25 to 30 years

Soil : Limestone

Yield : 50 to 55 hl/ha

Production surface : 1 ha

Alcoholic Content : Approximately 12.5 %

Tasting Notes : Full garnet, very ripe whiteheart (cherry) bouquet, hint of vanilla

Serving temperature : 12 to 15°C

Suggested dishes : With red meat or with cheese

Ageing : 5-6 years according to the vintage.

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Grape-variety : 100% Sauvignon.

Age of the vines : 30 to 50 years.

Soil : Clayey-limestone.

Yield : 10 to 20 hl/ha.

Production surface : 3 to 4 hectares

Vinification : Special vinification starting from the settling of the grape-juice of some
vines of our Sancerre-vineyards. Racking of the must, being filtered
instantly and before fermentation, followed by standard thermoregulated
fermentation. No malolactic fermentation. Maturation on fine lees.

Alcohol content : 12,5°/13°

Total acidity : 4g/l to 5g/l

Residual sugars : 1 to 3g/l

Tasting :

Colour : Strong golden hue.

Nose : Well-developed lactic aromas reminding of dried almonds.

Palate : First impression is full, followed by an intense vividness. Possibility of
ageing
Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : With an aperitif.

Ageing : To be drunk within 4 to 5 years of bottling.

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History: Sancerre Les Boffants is recognised among the best plot of lands of Sancerre. On that soil of Caillottes with entire south exposure, the Fournier Family cultivates there its oldest plot of land.
Limited Quantity: 3500 bottles per year.

Grape-variety : 100% Sauvignon.

Age of the vines : 55 years.

Soil : Clayey Limestone

Yield : 35 hl/ha.

Production surface : 0.5 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel tanks for a period of 3 weeks.
No malolactic fermentation.
Maturing on fine lees.

Alcohol content : 12,5°/13°

Total acidity : 4,8g/l to 5,8g/l

Residual sugars : 1 to 3g/l

Tasting :
Colour : Clear golden green reflections.
Nose : Well-developed aromas reminding of syringe, the blackcurrant, the chalk, evolving towards syrup fruits after a while in the glass.
Palate : Full and round at first, followed by a certain vivacity. A point of anise at the end of mouth. Wine remained particularly young.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish with sauce.

Ageing : To be drunk within 10 years after bottling.

Grape-variety : 100% Sauvignon.

Age of the vines : 15 to 20 years.

Soil : Limestone+ clayey+ flint.

Yield : 55 to 65 hl/ha.

Production surface : 20 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel
tanks for a period of 3 weeks.
No malolactic fermentation.
Maturing on fine lees.

Alcohol content : 12,5°/13°

Total acidity : 4,8g/l to 5,8g/l

Residual sugars : 1 to 3g/l

Tasting :
Colour : Clear golden green reflections.

Nose : Well-developed aromas reminding of syringa and blackcurrant
evolving towards fruit cordial after a while in the glass.

Palate : Full and round at first, followed by a sensation of crispness. A touch
of anise lingering. Notes of gooseberries, grapefruit and mineral. This
wine has particularly well kept its young character.

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish and Seafood.

Ageing : To be drunk within 2 to 3 years of bottling.