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 a large proportion of white calcareous stones, 220 meters high at the bottom of the Nozay’s valley with slight eastern slopes.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.

From April, hot and dry conditions resulted in an early bud break. This favorable weather led to rapid vegetation growth. The flowering also occurred early and quickly, starting on May 20th and finishing by May 30th. June was hot, but there was significant rainfall at the end of the month, including 110 mm between June 22nd and 26th. These rains helped the vines withstand the subsequent heatwaves, which greatly contributed to the exceptional success of the vintage at the Domaine. July and August were extremely hot and dry, with some beneficial rains in early September. Our winery is now filled with this remarkable nectar. We are grateful to St. Vincent and nature for compensating for the losses we experienced in the 2021 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.