Domaine Daulny Sancerre Blanc

Year in and year out, Domaine Daulny makes one of my favorite Sancerres in the world. The estate contains 15 hectares of diverse plots from varying types of soil, including clay and flint and Portlandian and Kimmeridgian. I know it isn’t fun to talk about “dirt,” but these soil types, rich with limestone, are the ones that give Sancerre its noted minerality. In addition, Etienne includes old vine “stuff” from some of Sancerre’s top parcels, including plantings from Les Monts Damnés, Les Bois Butteux, and La Perriere.

As Sancerre has grown in popularity in the US and the world, prices have risen while quality has fallen. Many producers are just “calling it in,” bottling insipid, uninspiring Sauvignon Blanc that can still carry the Sancerre designation. I have enjoyed Daulny’s Sancerres for 20 years, and I can promise you this estate’s wines are better than ever.

Made from 50+ year old Sauvignon Blanc vines, fermented in stainless steel and aged on its fine lees, this captures the essence of the grape and the place. Ripe citrus and pear are front and center with fennel, grapefruit zest and saline mineral notes in the background. Concentrated and flavor-packed on the palate, the wine maintains wonderful balance and elegance. One of my favorite pairings is a big salad with fresh veggies and one key ingredient — goat cheese. Some of the finest goat cheeses in the world are made in the Loire Valley and what grows together goes together.