£32.18
Domaine Saint Cyr Sauvage Blanc VdF 2022
Country: France
Region: Vin de France (Beaujolais)
Grape: Sauvignon Blanc
Colour: White
Bottle Size: 75cl
Bottle Weight: 1166g
Alcohol: 14%
Vintage: 2022
Organic
- PRODUCER NOTES
- FARMING & WINEMAKING NOTES
Raphael Saint Cyr is the fourth generation vigneron at Domaine Saint Cyr in Anse, on the southern edge of Beaujolais. Formerly Domaine de Bellevue, it was founded by Raphael’s great-grandfather.
Raphael and his wife took over in 2008 and immediately focused on the vines in the northern Crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. They converted the entire 23 hectare domaine to certified organic, now it is the largest organic domaine in Beaujolais. A huge undertaking and achievement.
Each cuvée is split into single vineyard parcels, with the terroir the name for each wine. All cuvées are fermented with natural yeasts in concrete tanks and then aged in old barrels for 12-18 months.
The grapes are hand harvested, then directly pressed and fermented with natural yeasts. The wine then spends 24 months on the lees in oak barrels, during which natural malolactic fermentation takes place. The Sauvage is then bottled without fining or filtration.
PRODUCER NOTES
Raphael Saint Cyr is the fourth generation vigneron at Domaine Saint Cyr in Anse, on the southern edge of Beaujolais. Formerly Domaine de Bellevue, it was founded by Raphael’s great-grandfather.
Raphael and his wife took over in 2008 and immediately focused on the vines in the northern Crus of Morgon, Regnié, Chénas, and Moulin-à-Vent. They converted the entire 23 hectare domaine to certified organic, now it is the largest organic domaine in Beaujolais. A huge undertaking and achievement.
Each cuvée is split into single vineyard parcels, with the terroir the name for each wine. All cuvées are fermented with natural yeasts in concrete tanks and then aged in old barrels for 12-18 months.
FARMING & WINEMAKING NOTES
The grapes are hand harvested, then directly pressed and fermented with natural yeasts. The wine then spends 24 months on the lees in oak barrels, during which natural malolactic fermentation takes place. The Sauvage is then bottled without fining or filtration.