Citrus Fruit, Tropical Fruit, Floral, and Mineral,
BODY: Medium
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)
Origin: Loire Valley (Sancerre, Pouilly-Fume & More), France
Grape Varietals:
Sauvignon Blanc
Winemaking:
Direct Press and On Lees Ageing
Maturation: 0-6 Months Stainless Steel Tanks
Awards:
WESTERN FOOD PAIRING
Oysters and seafood platters, Goat's cheese aperitif.
ASIAN FOOD PAIRING
Grape Varietals & Region: 100% Sauvignon Blanc. The grapes come from 25-years-old vines grown in the flinty soils. These vines grow in the eastern part of the Sancerre vineyards, in the communes of Saint Satur and Ménétréol sous Sancerre.
Taste Profile: Cedrick Bardin Sancerre is a typical expression of Sauvignon Blanc from a flinty terroir. Pale yellow colour with green reflections. White flowers, lychee and passion fruit dominate the nose whilst a touch of lime and white pepper creates a beautiful freshness. A frank and chiseled attack on an elegant palate. Full and silky mouthfeel with a light fruit sweetness and fresh zingy acidity. Grapefruit, bitter orange and lime citrus flavours emerge with stoney minerality, a hint of white blossoms and a touch of exotic fruit. Dry and crisp with a lean finish.
Winemaking Process: Cold settling of the must on lees for 4–5 days before fermentation. Fermentation in thermo-regulated stainless steel vats for 10–15 days at a temperature of 15°C. Battonage is done 1 month after the end of fermentation.
