2017 Emile Balland 'Croq'caillotte' Sancerre

Product information

The young and talented Emile Balland started his own domaine in 1999. Hailing from a long line of Sancerre vignerons (dating back to 1650!), Emile began to acquire his own parcels in the Coteaux du Giennois and Sancerre while finishing his studies in Agricultural Engineering (Angers) and Oenology (Toulouse). His total holdings are a mere 5 hectares, including 1 hectare in Sancerre planted mostly to Sauvignon, from which he produces his majestic 'Croq'caillotte' named for the limestone pebbles which are only found in the greatest vineyards of Sancerre-in Chavignol, Bué and Amigny, and a miniscule 0.12 hectares of 50-60 year old Pinot Noir vines in Bué which were planted by his great-grandfather and the source for his 'Le Champ des Scandales,' of which he produces about 800 bottles a year. The remaining 4 hectares are primarily in the heart of the Coteaux du Giennois appellation, at Bonny sur Loire and Beaulieu sur Loire, with 0.60 hectares situated at the southern extreme of the appellation, in SaintPère, less than 1 kilometer from Pouilly Fumé. The silex-infused soils here create wines of incredible complexityand it is Emile's mission to showcase how beautifully the wines of this unsung appellation can sing!

TastingNotesThe first thing that this wine offers is a beautiful aroma of fresh cut grass, crisp and fresh green pepper, not to mention damp but freshly diced italian parsley. Lemon zest and gooseberry dominate the palate while the florals are given lift by straight line acidity.

FoodPairingBaked halibut with a lemon garnish, fresh water trout, goat cheese salads, or even the newest raw food trend.

The first thing that this wine offers is a beautiful aroma of fresh cut grass, crisp and fresh green pepper, not to mention damp but freshly diced italian parsley. Lemon zest and gooseberry dominate the palate while the florals are given lift by straight line acidity.

Baked halibut with a lemon garnish, fresh water trout, goat cheese salads, or even the newest raw food trend.