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Domaine Gerard Fiou Sancerre Rouge AOP "Le Grand Roc" 2018

A Pinot that is extremely versatile in pairing, from gilled meats to fresh fruit desserts

Pinot Noir (Pinot Nero)

$83.00

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Red Fruit, Black Fruit, Pepper / Spice, and Mineral, Smokey, Woody, and Creamy / Buttery

BODY: Medium -
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Loire Valley (Sancerre, Pouilly-Fume & More), France

Grape Varietals:
Pinot Noir (Pinot Nero)

Winemaking:
Organic
Wild yeast, On Lees Ageing, and Malolactic Fermentation

Maturation: 7-12 Months Stainless Steel Tanks and Oak Barrels

Awards:

WESTERN FOOD PAIRING
A piece of meat on the barbecue or a strawberry pie will awaken its fruit and freshness with delight.

ASIAN FOOD PAIRING
Tomato Eggs, Japanese Curry Katsu, Coffee Pork Ribs

Domaine Gerard Fiou

At Domaine Gérard Fiou in Saint-Satur, Florent Bourgeois makes the most of his old vines and the vein of flint that runs along the Loire River to make bright, lively Sancerre wines that respect the environment and the soil.

Description

Domaine Gerard Fiou Sancerre Rouge AOP "Le Grand Roc" 2018

Grape Varietals & Region: 100% Pinot Noir from a parcel of old vines averaging 60 years old. Coming from plots with good southeast exposure in Saint-Satur, grown on particularly rich clay-silica soils

Taste Profile: The wine develops aromas of cherry and prune, slightly jammy, on a light structure and a melted woody taste. A mineral length gives it finesse and an aging potential of 6 to 8 years.

Winemaking Process: Part of the wine is vinified in stainless steel tanks (40%) and another part in new French oak barrels with light toasting (60%). The wine is then aged for 12 months in vats and barrels. The wine undergoes malolactic fermentation before being racked and blended. No filtration.

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,