Domaine des Brosses, Menetou-Salon
Vintage: 2024
| Vintage | Product Code | Format | Closure | Availability |
|---|---|---|---|---|
| 2024 | BR412B24 | 6 x 75 | Natural Cork | Available |
Producer
Established in 1875, Domaine des Brosses lies 10 kilometres south of Sancerre and was modernised by the Girard family, who took over the winery, and its 11 hectares of vineyards, in 1973. Nicolas Girard, who now runs the estate, travelled extensively in search of the world's finest Sauvignon Blancs and the best techniques for tending these vines. He has applied this knowledge to Domaine des Brosses’ vineyards on the hillsides around the village of Veaugues. These vines are particularly prized for their naturally well-draining soils and southern exposure.
In total, there are six parcels of vines, each imparting slightly different nuances to the finished wine, which is aged on its fine lees for several months to add weight to the palate. The wine has aromas of white flowers, pear and apricots, coupled with a racy acidity typical of Sancerre.
Nicolas also crafts an exceptional Quincy from vineyards near Brinay, planted on sandy gravel soils, as well as a Menetou-Salon from vineyards near Humbligny and Morogues, planted on ‘terres blanches’ clay soils. Both wines are fermented at cool temperatures to preserve Sauvignon Blanc's bright aromatics, before being aged for four to six months on their lees, resulting in a rich, creamy texture on the palate.
Vineyards
The fruit for this wine comes from the vineyards spread over in Humbligny and Morogues, which are characterised by clay soils, and for this reason are known as `Terres Blanches`. The vines are between 15 and 45 years old and are trained with the Guyot system. Domaine des Brosses has used a machine harvester to collect the grapes since 1989. This is to ensure the Sauvignon Blanc is brought to the winery in the cool night-time temperatures, thus preserving the quality of the fruit.
Vintage
The 2024 vintage in Centre Loire was characterised by exceptionally wet and humid conditions throughout the growing season, resulting in severe mildew pressure and significantly reduced yields. The vineyards had to be managed with particular care in order to produce wines of freshness and aromatic clarity.
Vinification
The grapes arrived at the winery and were delicately pressed, allowing for gravity flow of the juice into the tank. The wine was fermented in stainless steel tanks and rested on fine lees for 4 to 6 months to ensure a rich and accomplished wine. Vinification was done at low temperatures to enhance the aromatic expression, before bottling at the estate.
Tasting Notes & Technical Details
The wine shows bright straw yellow in the glass, the nose displays intense aromas of lemon peel, white blossom and hay. On the palate, the fresh fruit aromas are balanced by a supple texture, resulting in a vibrant, yet round wine with a long finish.
Alcohol (ABV)
12.5%