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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 : 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% 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.

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History: Sancerre Les Monts Damnés is considered among the best grand cru of Sancerre. On that soil “kimmeridgien” clay-limestone developing minerality and subtle fruits aromas, the Fournier Family cultivates there a small plot of land. Limited Quantity: 3900 bottles per year.

Grape-variety : 100% Sauvignon.

Age of the vines : 45 years.

Soil : Kimmeridgien + Clayey Limestone

Yield : 35 hl/ha.

Production surface : 0.9 hectares

Vinification : Static racking of the must.
Electronic thermo-regulated fermentation (16-20°) in stainless steel tanks for a period of 3 weeks and 10% in oak barrel.
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 syringe, red fruits, the blackcurrant evolving towards minerality after a while in the glass.
Palate : Full and round at first, followed by a certain vivacity

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Fish with sauce.

Ageing : To be drunk within 15 years after bottling.

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Grape-variety : Sauvignon.

Age of the vines : 45 years.

Soil : Clayey-Limestone.

Yield : 15 hl/ha.

Production surface : 30 ares (3 000 square metres)

Vinification : Grape harvest at extreme maturity.

Fermented and vinified into new oak barrels from the forest of Tronçay.
Limited quantity - Possibility of reservation

Serving temperature : 8 to 10 °C.

Suggested accompanying dishes : Aperitifs and desserts .

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Grape-variety : 100% Pinot noir.

Age of the vines : 15 to 20 years.

Soil : Limestone + marl + clay.

Yield : 50 to 60 hl/ha.

Production surface : 3 to 4 hectares

Vinification : 12 to 20 hours of maceration before pressing in order to obtain colour.
Pneumatic pressing. Static racking of the must. Electronic thermoregulated
fermentation (16- 20°) in stainless steel tanks for a period of
3 weeks. No malolactic fermentation.
Maturation on fine lees.

Alcohol content : 12,5°/13°

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

Residual sugars : 1 to 3 g/l

Tasting :

Colour : Brilliant, sustained salmon-pink.
Nose : Discreet, recalling ripe cherry and a slight note of toast.
Palate : Fresh and crisp, with an after-taste of lemon and butter aromas. Typical
grape character and notes of spices.

Serving temperature : 10 to 12 °C.

Suggested accompanying dishes : Oriental dishes .

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

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Grape Variety : 100% Pinot Noir

Age of the vines : 20 to 25 years

Soil: Marl+ clayey-limestone

Yield: 40 to 50 hl/ha

Production surface: 3 to 4 hectares

Vinification: Maceration during 2 to 3 weeks, pumping 4 to 6 times a day, vaccum
system without pump.

Thermo-regulated fermentation.

Malolactic fermentation.

Maturation in tanks to keep the fruits.

Alcohol content: 12.5°/13°

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

Residual sugars: 1g/l

Tasting:
Colour: Ruby with a hint of garnet-red.
Nose: Aromas of morello-cherries on brandy; leathery and smoky
impressions.
Palate: Pleasant first impression with evidence of tannins. This wine needs to
round out while ageing.

Serving temperature : 12 to 15°C

Suggested accompanying dishes: Red meat in sauce or with cheese.

Ageing: To be drunk within 5 to 6 years.

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Grape Variety : 100% Pinot Noir

Age of the vines : 35 to 40 years

Soil: Marl+ clayey-limestone

Yield: 35 to 40 hl/ha

Production surface: 3 to 4 hectares

Vinification: Maceration during 2 to 3 weeks, pumping 4 to 6 times a day, vacuum system without pump. Thermo regulated fermentation. Malolactic fermentation.
Maturation in tanks to keep the fruits.

Alcohol content: 12.5°/13°

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

Residual sugars: 1g/l

Tasting:
Colour: Ruby with a hint of garnet-red.
Nose: Aromas of morello-cherries on brandy; leathery and smoky impressions.
Palate: Pleasant first impression with evidence of tannins. This wine needs to round
out while ageing.

Serving temperature : 12 to 15°C

Suggested dishes: Red meat in sauce or with cheese.

Ageing: To be drunk within 9 to 10 years.