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Domaine de la Pauline
Sancerre Rosé
France, Loire Valley, Sancerre
Rose
Winery Overview
Eric Louis has been rooted in the southeast of the Sancerre appellation for 4 generations. His family Estate was founded in 1860 by his great-grandmother Pauline who gave her name to the Estate “Les Celliers de la Pauline” (Pauline’s Cellars) and whose name is born on the family wine labels today.
Eric’s grandparents, Julien and Louise, cared for the vineyard after Pauline. Their son Leon and his wife, Eric’s parents Ginette and Leon, expanded the family tradition by specializing in winegrowing in the 1980s. They raised the reputation of the appellation and inspired their son to pursue winemaking. Eric took over the winery in 1995 with 6 hectares (14 acres) of vines spread over Sancerre slopes overlooking the Loire in Thauvenay, Ménétréol sous Sancerre and Vinon, villages renowned for their predominantly flint soils. Today, the vineyard covers 35 hectares of Sancerre appellation and 1.5 hectare of Quincy appellation.
Eric Louis practices organic farming and is pursuing a HVE Organic Certification for 2023. Eric limits yields, schedules pruning, ploughing and picking according to lunar cycles (Maria Thun calendar). White, red and rosé Sancerres are vinified in the domaine’s two cellars in the heart of the village.
Vineyards are planted on the south east side of the Sancerre hill, primarily in Thauveney, with some in Ménétréol sous Sancerre and Vinon. Soil composed of 1/2 chalky-clay and 1/2 flinty (silex) soils. Organic approach in the vineyard, no herbicide, grass-growing, hoeing, ploughing, disbudding, and green harvesting.
Terroir
Clay-limestone soils.
Viticulture
100% Pinot Noir from estate vineyards. Many years ago, we chose to take the ambitious high road of ecological transition involving a reduction in the use of chemical products, the recovery of biodiversity, the preservation of the soil’s potential, and the management of resources, particularly water. In 2019, our wine-estates has achieved AB and HVE3 certifications. The vines, which average 25 years of age, are trained double guyot. Grapes are machine harvested at night in order to help the concentration of the aromas, the flavors and to control the oxidation of the fruits. Average yield is 50 hl/ha.
Vinification
Immediately after having been harvested at night, the grapes are pressed slowly in order to extract all the aromatic power. This resulting juice is clarified by cold static settling and no sulfites are added. Fermentation occurs via indigenous yeast in cooled stainless steel tanks for 3-4 weeks. The wine is fined (bentonite / vegan) and lightly filtered. Total SO2 90mg/l
Aging
Steel
Tasting Notes
The wine is gently fruity, with a full and round character. Peach and gooseberry are almost sweetened from its ripeness, giving a wine that feel dense and powerful.
