Luc Prieur took over the running of his family estate in Verdigny, Sancerre, at the age of 21, having finished his studies in Beaune. Over the past few years he has taken this well liked, classic producer of reliable Sancerre to the very top of the appellation, with its name now whispered about among the greats of Sancerre. His single vineyard wines in particular have earned him plaudits. Through his dedication in the vineyard, and the use of gentle techniques in the cellar, he is coaxing fine expressions from his distinctive terroirs, and offering wines of outstanding value.
Sensory Features: Sourced from a singular, steeply terraced parcel of old vines planted on Sancerre’s most prized flint (silex) soils, ‘Pieuchaud’ is a highly expressive, terroir-driven masterpiece. A lengthy maturation on fine lees gives this Sauvignon Blanc a remarkably dense, texturally rich palate of ripe pink grapefruit, white peach, and lemongrass. It gracefully balances this weight with a tense, razor-sharp acidity and a dramatic, smoky, gunflint minerality that lingers long on the finish.
Grape Variety: 100% Sauvignon Blanc
Terroir & Viticulture: This cuvée is a profound study in terroir, sourced from a single, steeply pitched parcel of old Sauvignon Blanc vines in Verdigny. The vineyard is characterized entirely by Silex (pure flint) soils over a limestone bedrock. Flint absorbs heat during the day and radiates it back to the vines at night, while forcing the roots deep into the earth. This unique configuration yields a wine of immense tension, power, and a distinctive smoky signature that regular chalky soils simply cannot replicate.
Winemaking & Texture: Unlike entry-level Sancerre, 'Pieuchaud' undergoes a much more patient vinification. It is fermented using native yeasts and aged on its fine lees in stainless steel tanks for an extended period. This lees contact is crucial: it tames the naturally sharp acidity of the Sauvignon Blanc, wrapping it in a creamy, texturally dense, and weighty mouthfeel without ever using oak.
Best Served: This is a serious gastronomy wine built for texture and weight. Pair it with premium Seafood: Grilled turbot, pan-seared scallops, or lobster tail with a squeeze of fresh lime. Complex Starters: Goat's cheese tartlets with caramelized onions, or dishes featuring fresh summer truffles. Smoked & Cured Foods: Smoked salmon or trout, where the wine's natural flinty smokiness creates a perfect bridge.
Serving Temperature:10°C to 12°C
