Rudolph Tissier took the reigns of the family business some 20 years ago, and takes most of the responsibility for viticulture; whilst younger brother Florent works the cellar. The thing that hits you most about these boys is their desire to express the unique 'Silex' terroir of Sancerre. Yields of between 50 and 60 hl per hectare contribute to this; but the boys are at pains to express that 'too low', in terms of yield, can destroy theand lead to a diffusion of the expression of the terroir! Across a range of tank and barrel samples you come to the clear impression that this is a hand’s on, no mask and mirrors affair. The blend is put together from 9 or 10 different wines – vinified differently dependant on the terroir. Clay, soil, and Silex are all given different treat-ments – such as time on lees; type of yeast use, etc. “It's impossible to 'put terroir into a wine' but it's very easy to knock it out” – Florent Tissier
100% Sauvignon Blanc from vines with an average age of 30 years. A little bit of hedgerow the only herbaceous note on a restrained and pure nose that is mostly fruit and mineral: a bit of green apple and lemon, gooseberry with that typical impression of wet stone and a sense of roundedness (creamy lees). Dry and restrained as it goes in, too – a sense of firmness to the fruit, with good intensity of flavour and it has nice contours without being sharp at all (again, perhaps some lees-induced softening). Lime, apple and blackcurrant on the palate, which has clear hints of flint and smoke; highly typical in that regard. A little chalky phenolic bite on the finish and a pleasant hint of leaf there, with mouthwatering - but not harsh - citrusy acidity. Very pure, pretty good length.
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