Eric Louis Sancerre is a dry white wine that offers an enticing bouquet of bright citrus, tropical notes, and chalky minerality. On the palate, it has a lively and fresh flavour with passionfruit and zesty lemon notes enveloped by a stony mineral character. This light-medium and refreshing wine is perfect for pairing with fish, salads, cheese, starters, and fresh tasting vegetarian dishes.

About the Producer

Eric Louis, fourth generation winemaker in Sancerre, is following in the footsteps of his ancestors. The estate was founded in 1860 by Eric’s grandmother Pauline, who gave her name to the then named ‘Les Celliers de la Pauline’ estate. The estate, which is located in the south-eastern area of the Sancerre appellation, was passed down to Eric's parents, Ginette and Léon, who steered the family business towards quality viticulture and abandoned polyculture in the 1980s. Today, the 35-hectare vineyard covers a mosaic of over 60 plots surrounding the villages of Thauvenay, Ménétréol-sous Sancerre and Vinon. With a rich diversity of geological profiles, Eric meticulously cultivates the vines with the greatest respect for each terroir and the environment. The estate is HVE Level 3 certified and in conversion to being certified organic. The utmost care is taken with vinification, employing minimal sulphur to ensure the wines fully express the intricacies of the terroir of this famous region. The wines are refined, precise and mineral with wonderful fruit expression.

Vineyard and Winery

The Sauvignon Blanc grapes are planted on the south eastern side of the Sancerre
appellation; the plots extend over three areas Thauvenay, Ménétréol sous Sancerre
and Vinon. The terroir is made up of the renowned flinty and chalky-clayey soils of
Sancerre. The yields are limited to ensure good flavour concentration in the grapes. The
vineyard is meticulously farmed with the greatest respect for the environment; for many
years the vines have been cultivated without chemical preparations, biodiversity has
been encouraged and soil preservation strategies have been employed, along with
water resource management. In 2019, they were awarded the HVE Level 3 certification
and since 2020 the estate has been in conversion to organic certification. Harvesting
takes place during the cool of the night to maintain freshness.

The hand-sorted grapes were slowly pressed to release of their aroma and the must
underwent cold settling. Fermentation took place under controlled temperatures of
16°C to 21°C in stainless steel tanks, under inert conditions, to reduce the need for
sulphur, lasting four weeks. Maturation took place in stainless steel tanks on the fine lees
until the following spring to impart greater finesse and more intense aromas.