WINERY: Le Nozay is a small 17th-century castle near Sainte Gemme en Sancerrois in Sancerre. In 1970, Baron Philippe de Benoist and his wife Marie-Hélène settled in Château du Nozay and created Domaine du Nozay. They planted the first hectare of Sauvignon Blanc in 1971, which they later expanded to 15 hectares. Philippe was joined by his son Cyril, who now heads the estate. The Domaine du Nozay has been certified in Organic Agriculture since 2011 and in Biodynamics since 2017. It is a family wine estate in Sancerre, surrounded by peace and tranquility. The resulting wines reflect this.

WINE: Grown in Kimmeridgian marls with lots of clay, 220 meters high on a plateau above the cellar with rows planted north to south, facing the hill of Sancerre. The grapes come only from the plot that bears the same name.

The famous terroir of Sancerre, known as “Terres Blanches” (white lands), promotes self-defense and good health for the vine. Pruning, disbudding, and training techniques are used to create a favorable micro-climate. The soil is managed for the benefit of the biomass and the vine. The Domaine also experiments with sonic stimulation in the vineyards. Speaker towers emit tonal sequences throughout the day to enhance sap circulation and overall plant health.

2023 was a complex vintage, which highlighted all the facets of the winemaking profession. The winter was generally very wet and cold. At the end of April, the capricious temperatures began to rise. The end of May and the beginning of June were mildew-free, allowing the grapes to bloom. In mid-June, the rain returned, allowing reserves to be built up. This gave the vines the chance to swell their grapes spectacularly. It was around the fifteenth day of July that the first grapes began to change color in the warmth of the sun. Despite the heavy rainfall and all the complexities of the year, the vines were in very nice condition. In early September, another heatwave accelerated the rise in sugar levels and the fall in acidity, giving us great potential for this vintage. Harvest began on September 19th in La Marâtre and continued through October 4th in Le Paradis. We are delighted with the great potential of this vintage.

The grapes from these vines are pressed with a pneumatic press, with the advantage of not “jostling” the marc and therefore obtaining a very clean must. Vinification takes place in stainless steel barrel-shaped vats, which last as long as possible, with no use of yeasts or superfluous additives. Time does its work while being, despite everything, closely watched.

A brilliant and intense color with golden reflections distilling elegant and discreet aromas of lychee pink grapefruit, yellow lemon, and especially sliced yellow peach. With an ideal acidity carried by an admirably structured body, its refreshing notes of pear in syrup, give it a certain pleasure on the palate.