Domaine Serge Laloue
Sancerre  . Chavignol

The estate

Domaine Serge Laloue is operated by the brother and sister team of Franck and Christine who continue to perpetuate the work originally undertaken by their father, Serge, in the 1960s. The estate consists of 21 hectares of vines, essentially located in the commune of Thauvenay, 5 kilometres from the town of Sancerre. 16 hectares are planted with Sauvignon Blanc which produce our white Sancerre. The remaining 5 hectares are planted with Pinot Noir grapes that go into the production of our rosé and red Sancerres. Thauvenay boasts three distinctive terroirs:

Caillottes are particularly stony and limestone-based. Located at mid-slope, this type of terroir favours early ripening of the grapes.

The wines made with grapes grown on these terroirs express floral notes along with black fruit (especially blackcurrant). These soft wines are enjoyable even in their youth.

Siliceous clay terroirs are located at the top of the slopes. They lend the wine mineral notes reminiscent of gunflint. Though these wines tend to be rather closed at first, over time their spicy aromas and flavours will shine through.

The iron-rich sandy clay soils contain very few stones. They are located at the bottom of the slopes. This type of terroir produces wines with great aromatic finesse that develop floral and fruity notes.

Domaine Serge Laloue also owns 0.2 hectare of vines in Sancerre, where the soil is flint-based and overlies clay subsoil. The name of the cuvée, 1166, refers to the number of vines planted in the vineyard.

Finally, in December 2008, Franck and Christine became tenant farmers in the Cul de Beaujeu vineyard, located in the commune of Chavignol.

Here, 1 hectare of Sauvignon Blanc vines thrive in Kimmeridgian terres blanches (white earth). Working in this vineyard poses a real challenge, because the vines grow on a 45° slope. However, this is a magnificent terroir which yields wines with remarkable aromatic purity.

The estate consists of :

  • a press-house, a former barn dating back to the beginning of the last century that has been completely renovated. Today this building serves as a winery for our whites and reds whereas in the past it was used to dry tobacco leaves.
  • A bottling and labelling room that was enlarged in 2006 to create more room for winemaking tasks.
  • Offices and an ageing cellar where our red wines are aged.

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