Domaine Dominique et Janine Crochet ‘Le Grand Chemarin’ Sancerre Blanc 2022
Location: France, Loire, Sancerre
Winemakers: Teddy & Cyprien Crochet
Grapes: Sauvignon Blanc
Winemaking: Harvested entirely by hand, and indigenous yeasts are used for all the reds with a light clay filtration before bottling.
From the Importer Weygant-Metzler: ‘Le Grand Chemarin’ is a bright and energetic bouquet of lemon zest and green apple on the nose. On the palate, fresh and taut notes of fresh citrus, salty minerality, and fresh herbs. Clean, youthful, and elegant.
Nestled deep in the hamlet of Bué lies the charming residence and impressively spotless, well-equipped winery of Domaine Dominique and Janine Crochet, with an underground cellar housing Hermitage and Centre France barrels of Pinot Noir and some single-vineyard Sauvignon Blanc. After the untimely passing of their father Dominique, sons Teddy (a former Rugby player) and Cyprien, both 5th generation growers, now proudly manage this domaine with impressive holdings in Chene Marchand, Grand Chemarin, Champ Chêne ("field of oaks") and the extremely steep southeast-exposed vineyard La Côte de Bué.
Eager but not optimistic to find a Sancerre grower with the same commitment to expressing fruit and harvesting old, well-tended vines as the growers whom we have befriended for many years, we were thrilled to find exactly that on our February 2022 visit to France and be graciously received by the Crochet family. The richness of the single-vineyards is linked to the diversity of soils: caillottes (pebbly), terres blanches (white earth), flint, limestone and calcareous clay.
Teddy and Cyprien choose to vinify most of their white wines in stainless steel tanks to bring out the fruit and floral notes that their old vines (30-70 years) gather from these rich and complex soils. The 12 ha. domaine (with plots in the adjacent communes of Sancerre, Crézancy and Vinon, totaling 35 ha. altogether) is practicing organic and will be certified within 3 years. All single-vineyards are harvested entirely by hand, and indigenous yeasts are used for all the reds with a light clay filtration before bottling.