Le Rochoy

Winemaking

After racking at low temperature, the wine ferments for 10 days in stainless steel tanks at temperatures ranging from 15° to 20°C (59° to 68°F). Neither yeasting nor malolactic fermentation is employed. The wine is matured on its fine lees for 5 months and is then vacuum-bottled (exclusively in darkly tinted bottles). Only high quality natural corks are used. The wine undergoes additional maturation for at least one month in the bottle before being offered for sale.

Tasting

This helps the grapes to ripen more quickly and results in the production of a rich, well-balanced white Sancerre with a fine flinty tang.

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Smoked fish, shellfish and white meats.

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11°C

Ageing

3 to 7 years following the harvest

Awards

- Vintage 2018 -
93/100 Editors' Choice - Wine Enthusiast
91/100 - Decanter

- Vintage 2017 -
93/100 - Wine Enthusiast
15,5-16/20 - Magazine Le Point
Gold Medal - Magazine L'Epicurien

- Vintage 2016 -
Silver Liger - Concours des Ligers des Vins du Val de Loire
94/100 - Wine Enthusiast
Bronze Medal - International Wine Challenge

- Vintage 2015 -
Silver Medal - Concours Mondial du Sauvignon
16,5/20 - Jancis Robinson

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Le Rochoy

Awards

- Vintage 2018 -
93/100 Editors' Choice - Wine Enthusiast
91/100 - Decanter

- Vintage 2017 -
93/100 - Wine Enthusiast
15,5-16/20 - Magazine Le Point
Gold Medal - Magazine L'Epicurien

- Vintage 2016 -
Silver Liger - Concours des Ligers des Vins du Val de Loire
94/100 - Wine Enthusiast
Bronze Medal - International Wine Challenge

- Vintage 2015 -
Silver Medal - Concours Mondial du Sauvignon
16,5/20 - Jancis Robinson

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