Domaine Fouassier Sancerre “Les Romains” 2021

Winery Background and History

The Fouassier family is among the oldest winegrowing families in Sancerre, with a lineage tracing back to 1742. Today, cousins Benoit and Paul Fouassier represent the 10th generation managing the estate. In the early 1980s, the family pioneered vinification by lieu-dit, focusing on expressing the unique characteristics of individual vineyard parcels. Over 15 years ago, they transitioned to organic and biodynamic farming practices, emphasizing natural methods to showcase the terroir’s authenticity. 

Producer and Winemaker

Benoit and Paul Fouassier lead the estate, combining traditional techniques with modern innovations. Their commitment to organic and biodynamic viticulture reflects a philosophy of minimal intervention, allowing the wines to convey the purity of the Sancerre terroir. Their approach has garnered recognition for producing wines that are both expressive and respectful of their origins. 

Vineyards and Microclimate

The “Les Romains” vineyard spans 3 hectares in the heart of Sancerre, with vines averaging 45 years in age. Situated on southwest-facing slopes at an elevation of approximately 748 feet, the vineyard benefits from optimal sun exposure. The soil composition is primarily clay with flint formations dating back to the Upper Cretaceous period, contributing to the wine’s distinctive minerality. The Sancerre region experiences a continental climate, characterized by cold winters and warm summers, with the Loire River providing a moderating influence. These conditions, combined with the unique soil profile, create a microclimate ideal for cultivating Sauvignon Blanc, imparting the wines with freshness, complexity, and a pronounced mineral character. 

Grape Varietals & Percentage Used

100% Sauvignon Blanc

Vinification & Aging Methods

Grapes are hand-harvested and undergo pneumatic pressing. Fermentation is spontaneous, utilizing native yeasts, and occurs in reinforced concrete and stainless steel tanks. Malolactic fermentation is fully completed, adding complexity to the wine. The wine is aged on its lees for 18 to 24 months, with the initial year in concrete eggs followed by additional aging in stainless steel tanks. This method enhances the wine’s texture and depth while preserving its fresh and mineral qualities. The entire process adheres to biodynamic principles, with cellar activities aligned with the lunar calendar. 

ABV (Alcohol by Volume)

13%

Tasting Notes

The 2021 “Les Romains” presents lively and mineral aromas on the nose. On the palate, it reveals an almost imperceptible acidity, coated with well-rounded, fresh, and crisp material. 

Food & Wine Pairing

This Sancerre pairs excellently with seafood dishes, particularly oysters, scallops, and poached salmon with caper-butter sauce. Its bright acidity and mineral notes complement the richness of shellfish and the tanginess of citrus-infused preparations. Additionally, it pairs well with goat cheese and light poultry dishes, enhancing their flavors and providing a refreshing contrast.

Service Methods and Temperatures

Serve chilled at 11-12°C (52-54°F) in medium-sized white wine glasses to highlight its aromatic complexity and crispness. Decanting is not necessary; however, allowing the wine to breathe for a few minutes after pouring can enhance its expression.

Storage and Aging Potential

While enjoyable upon release, this Sancerre has the potential to develop additional complexity with cellaring. When stored properly in a cool, dark environment with stable temperatures, it can be enjoyed over the next 5 to 7 years, during which it may develop richer textures and more pronounced mineral characteristics.

Scores

• Wine Enthusiast: 93 points

• Vinous: 93 points