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Domaine de la Pauline
Sancerre “Cul de Loup”
France, Loire Valley, Sancerre
White
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
Chalky limestone soils.
Viticulture
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. Our wine estates have achieved HVE3 certification, a high environmental value of farming. We are now converting to organic practices under Ecorcert.
Vinification
Immediatly after they are harvested, the grapes are pressed with great care in order to extract all the aromatic power. The must undergoes a cold settling with no added sulphites. Then, the alcoholic fermentation occurs in thermoregulated stainless steel tanks at a controlled temperature between 15°C to 18°C during 3-4 weeks. The wine is racked off its sediments impurities and rest on its fine leers with regular batonnage in stainless steel tanks under nitrogen protection during 8 months to enhance intensity, the depth and the finesse.
Tasting Notes
The palate is intense and aromatic offering lemongrass, lime and green apple. The finish provides a fine tension, a beautiful acidulous frame and some chalkiness. Remarkable length!
