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Domaine Alphonse Dolly
Sancerre Cuvee Silex
France, Loire Valley, Loire Valley
White
Winery Overview
This family owned estate in the Loire riverside village of Thauvenay in the Sancerre appellation has been producing exceptionally bright, fresh clean Sauvignon Blancs and Pinot Noirs for several generations. Old sea bottom vineyards with clay-limestone soils, some combined with flint outcroppings, provide perfectly balanced fruit for the Sancerre, Pouilly Fume, and Menetou-Salon appellations.
The white wines are fermented for 4 weeks in temperature-controlled stainless steel and kept 5 months on the lies for extra body and texture. The reds undergo a 48 hour maceration and spend 9 months in Troncais oak barrels.
The Cuvee Silex wines are special cuvees made exclusively for Chemin des Vins from flint (Silex) soils. They combine the fresh citric fruit of the Sauvignon Blanc with lovely floral elements and a pronounced layer of minerality in the nose and on the palate from the flint.
Our sauvignon is settled on the south east side of the Sancerre appellation and is grown on flinty and chalky-clayey soils. Our plots spread over 3 areas : Thauvenay, Ménétréol sous Sancerre and Vinon. 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 HVE3 certification, a High Environmental Value farming certificate. We are now converting to organic practices under (the label certification) Ecocert.
Vinification
We chose to harvest the grapes at night in order to help the concentration of the aromas, the flavors and to control the oxidation of the fruits. In order to optimize the quality of the crop, we keep our vines under constant observation: we limit our yields, start the harvest according to the maturity of each plot, hand-sort the grapes... Grapes are slowly pressed to release of their aromas. Then, the juice undergoes alcoholic fermentation at a controlled temperature between 16°C to 21°C during 4 weeks.
Aging
The wine is maturing on its fine lees in stainless steel tanks with nitrogen protection (to reduce sulphites) until the bottling is done at springtime. The long aging on fine lees gives the wines greater finesse and more intense aromas.
Tasting Notes
Pale golden in color with upfront citrus and tropical fruits aromas combined with minerality and hints on the nose. The palate is full, fresh and delicate with passionfruit and zesty lemon, somewhat chalky with a lively acidity. The finish is long with hints of stony minerality.
