Serge Laloue Sancerre Serge Laloue Sancerre Serge Laloue Sancerre "Cul de Beaujeu" 2016 Download PDF

Winery Domaine Serge Laloue
VarietiesSauvignon Blanc
Farming Practicessustainable
SoilsKimmeridgian "terre blanche" marls
Trellis systemGuyot simple
Hectares/Acres1.0128 ha / 42hL per ha.
Harvest Techniqueby hand into small crates
Year Vines Were Planted1992
Yeastcommercial selected
Fermentationno destemming / temperature controlled ferment in stainless steel over 2-4 weeks
Maturation8 months on fine lees in stainless steel
Item NoFR528-16
Bottle Case12
Country France
Region Loire
Sub-region Sancerre
Serge Laloue Sancerre Serge Laloue Sancerre

Created in the early 1930's by Francois and Simone Laloue, the family farm then grew grapes, grain and tobacco and raised livestock. In 1960, their son Serge took charge of the small plots of vines to concentrate on viticulture and winemaking. Today, the domaine is run by Serge's children, Franck, the winemaker since 1990, and Christine. 

With 21 hectares spread over all three of Sancerre's terroirs: Terre blanche, Caillotes, and Silex, the estate’s vines are planted to 75% Sauvignon Blanc and 25% Pinot Noir. Stony and limestone based, Caillottes are located mid-slope, where they encourage early ripening of fruit. At the top of the slopes, you’ll find siliceous clay, which lends the wine mineral notes, reminiscent of gunflint. And at the slope’s bottom the soil is iron-rich and sandy with few stones. Here the terroir yields wines of great aromatic finesse that develops floral and fruity notes. In December 2008, Franck and Christine became tenant farmers in the Cul de Beaujeu vineyard, located in the commune of Chavignol, where there is 1ha of Sauvignon Blanc planted to Kimmeridgian terres blanches on a 45º slope.

Practicing sustainable agriculture, the siblings grow grass between the rows, which encourages the vines to dig deeper, while reducing both erosion and the natural vigor of the vines. Franck further reduces yields by de-budding in the spring and pruning heavily. The winery was renovated and enlarged in 2006 and is located in Thauvenay, just 5km outside of Sancerre. Aside from the Cuvee Silex and the 1166, all of Franck's wines are a blend of all three terroirs.

There are two famous vineyards in the Chavignol district of Sancerre that are widely regarded as the best in the AOC. They are Monts Damnes and Le Cul de Beaujeu. Both exist on the famous terre blanche soil of white limestone. Yields here are low at 35hl/ha. Laloue picks its parcel of Cul de Beaujeu by hand into small crates and the lightly pressed whole clusters are cold settled at 10°C before fermentation in stainless steel. The finished wine is aged in stainless for 8 months before bottling.