It is no surprise that Patrick Girault and his son Adrien believe that a great wine should evoke the soul of its creator. After all, their family has been farming in Sancerre for eight generations, giving them a high respect for their terroir that translates to meticulousness in their methodology. Over the years, they have expanded the family estate from six to 12 hectares (30 acres), and they have farmed sustainably since 2006 using primarily organic-based treatments on their vines. Their vineyards stretch across some of the prized terroirs of the appellation, including the lieux-dits of “Grand Chemarin,” “Petit Chemarin” and “Chêne Marchand” with 75 percent of their production dedicated to Sauvignon Blanc grown in the Kimmeridgian marls or Terres Blanches, and 25 percent to Pinot Noir.
To achieve aromatic intensity, the Giraults press their grapes gently, ferment on native yeasts, and both vinify and age their wines in stainless steel tanks. Redolent of citrus blossom, white flowers and hints of leafy greens, their Sancerre blanc is crisp, wonderfully perfumed and well-balanced with a long, lingering mineral finish.