Wine Advisor
Vincent Pinard, Sancerre Chene Marchand 2020
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Description
Tasting notes
Reviewed by: Rebecca Gibb
The 2020 Sancerre Chêne Marchand is initially a tender wine with a mass of concentration packed into an airy, cloud of wine. The wine is held together by a line of acidity and mineral structure providing length and focus. The nettle-suffused finish is slightly spoiled by a note of alcohol that warms on the finish (14%), but that is really picking faults.
Reviewed by: Rebecca Gibb MW
The 2020 Sancerre Chêne Marchand is initially a tender wine with a mass of concentration packed into an airy, cloud of wine. The wine is held together by a line of acidity and mineral structure providing length and focus. The nettle-suffused finish is slightly spoiled by a note of alcohol that warms on the finish (14%), but that is really picking faults.
About the Producer
Domaine Vincent Pinard, located in the famous town of Bouet, known for its Kimmeridgean terres blanches soils, continues a 20-generation winemaking tradition in Sancerre. The current winery was established in 1996. The winery is more innovative than ever, while still maintaining the natural winemaking methods it has followed for centuries. Florent and Clément specialize in making wines with a sense of place, focusing on site-specific cuvées that are different expressions of this particular terroir. A combination of new and used oak produces wines with weight and depth. Their Pinot Noir is grown on clay-limestone soils with a limestone subsoil. Due to the old vines and low yields, these red wines are powerful and balanced, with the ability to age in the cellar for a long time. The Pinard family has passed down winemaking techniques from generation to generation, always aiming to brew the most precise, purest and highest quality wines. While many distilleries are reverting to these natural winemaking methods, the Pinards have practiced them for centuries on their 17 hectares. They do everything as naturally as possible; with as little intervention as possible, limiting yields, harvesting by hand and using no herbicides, pesticides or preservatives. They believe that if the fruit is healthy, there is no need to use artificial products in the brewing process.
