Domaine Raimbault-Pineau

Located in the heart of the village of Sury-en-Vaux (5 km from Sancerre), Domaine Raimbault-Pineau was formed by a family of Sancerre winemakers that have been producing wine for over 3 centuries.

In 1946, Lucien Raimbault acquired a well-known vineyard; its terroir was composed of chalky-clay and enjoyed extraordinary sun exposure.  The Raimbault family has continuously worked this land, and today the domaine has 40 separate plots of AOC Sancerre vines, all located around the village of Sury-en-Vaux (La Montée de St. Romble, La Côte de la Pointe, La Côte de Sury).

The domaine also makes Pouilly-Fumé, “La Montée des Lumeaux” (acquired 10 years ago), situated in the village of St. Martin-sur-Nohain, as well as Coteaux du Giennois, “Les Vignes du Dimanche,” in the village of St. Père.  All of the vineyards are worked in the traditional manner, with great care and attention paid to the vines.

Terroir: The vineyard is situated on the slopes of the Loire Valley and benefits from a clay-siliceous soil on the surface and a dry, limestone subsoil.

Fermentation: Fermented at low temperatures (14°-16°C) in thermo-regulated stainless steel tanks

Vinification: Bonding with bentonite, traditional methods are used alongside modern techniques

Aging: The wine is matured on its fine lies right up until bottling

Grape Varieties: 100% Sauvignon Blanc

Tasting Notes: The Coteaux du Giennois Blanc is rich and aromatic and combines the sweetness of the fruit with a lovely minerality.

Serving Temperature: Best when served chilled, at about 10-12°C

Cellaring Potential: 2-3 years

Food Pairings: Very pleasant and refreshing, this wine is excellent as an aperitif, with oysters and other shellfish

Overview: First produced in 1991, this wine expresses its potential on a clay-siliceous soil with a limestone sub stratum.

Grape Varieties: 80% Pinot Noir, 20% Gamay

Terroir: Limestone soils – siliceous clay

Vinification: Fermentation in stainless steel tanks at low temperatures from 12 to 16 °C. Aging on fine lees.

Tasting Notes: The nose is fragrant with ripe citrus, red fruits, wild flowers, and light spice. On the palate, juicy, lingering berries and zesty tangerine.

Food Pairings: Apéritifs – Charcuterie – barbecued meats.

Cellaring Potential: 2-3 years depending on the vintage. Serve at 8-10°C.

Overview: The Pouilly-Fumé is a dry, fruity wine produced from Sauvignon grapes.

The Soil: Soft, chalky clay

Harvest: Harvesting is done at the end of September when the grapes have obtained their optimum ripeness.

Vinification: The grapes are taken directly to the pneumatic press where the must is extracted with great care.  After racking, the must in then transferred to the thermo-regulated tanks where it is fermented for 1 month at a constant temperature of 16-18°C (61-64°F).  This long, slow fermentation conserves the wine’s unique aromas, and after resting on fine lees for 5-6 months, each cuvée is blended with great care to ensure the highest possible quality.

Filtration & Bottling: Following a light filtration, the first bottling begins at the end of March.  Here the modern bottling assembly utilizes the latest sanitary equipment and techniques in order to maintain the highest standards of cleanliness.

Serving Temperature: Best when served young and chilled, about 10°C

Tasting Notes: This is a fine, complex wine with notes of mineral, citrus, quince, and honey.

Food Pairings: Ideal as an aperitif, this wine also pairs well with starters, seafood, and foie gras.

Overview: These vines are the oldest of the domaine and are planted on an exceptional 2.5 hectare plot specifically chosen for this wine which is fruity and elegant, with great longevity.

Grape Varieties: 100% Sauvignon Blanc

Terroir: Caillotes (calcareous pebbly soils) and limestone

Vinification: Fermentation at low temperatures in stainless steel tanks. Maturation on fine lees.

Tasting Notes: An elegant, powerful, fresh, and well-balanced wine.

Food Pairings: Grilled fish, shellfish, meats, BBQ, and sushi.

Cellaring Potential: 5-10 years depending on the vintage. To be served at 12-14 °C.

Overview: The Sancerre Blanc from Domaine Raimbault Pineau is a very dry, white wine produced from Sauvignon grapes.

The Soil: The vines are planted on 2 types of soil–soft, chalky clay and pebbly limestone.

Harvest: The grapes are harvested once they have reached their optimal maturity

Vinification: The grapes are quickly transported to the pneumatic press where the extraction of the must is done slowly and smoothly.  The juice is then put into thermo-regulated tanks where the temperature is monitored and controlled carefully so that it remains low (14-16°C). Very long and very smooth, this type of fermentation preserves the maximum amount of aromas of the juice.

Aging: After a maturation period on its fine lies, each vintage is blended with precision in order to obtain consistently excellent wines.

Tasting Notes: This fine Sancerre is brisk with plenty of fruit in the bouquet and on the palate, as well as vegetal notes of cassis leaf, white flowers, and citrus. The attack is frank, and the mouth feel is rich and round.

Food Pairings: Ideal as an aperitif. Pairs well with starters, seafood, and goat cheese.

Overview: The Sancerre Rosé is a very fruity, yet subtle and complex wine composed of Pinot Noir grapes.

Soil: The vines are planted on 2 types of soil–limestone and rocky limestone.

Grape Varieties: Pinot Noir

Harvest & Vinification: The grapes are harvested once they have reached their optimal maturity, then are quickly transported to the pneumatic press where the extraction of the must is done slowly and smoothly. The juice is then put into thermo-regulated tanks where the temperature is monitored and controlled carefully so that it remains low (14-16°C). Very long and very smooth, this type of fermentation preserves the maximum amount of aromas of the juice.

Tasting Notes: The Sancerre Rosé evokes autumnal fruit and reveals juicy aromas of strawberry and raspberry.

Serving Suggestion: Serve cool, at a temperature of about 12°C

Food Pairings: From morning snacks to summery appetizers and picnics, this wine is the perfect accompaniment to cold meats, pastries, and grilled meats.

Overview: The Menetou​-​Salon Blanc comes ​from a sin​gle plot called “Les Chamblins” spanning 3.63 hectares and has been available since 2020 (1st harvest in 2019).​

Soil: Siliceous clay

Grape Variety: Sauvignon Blanc

Tasting Notes: The Menetou​-​Salon Blanc is best consumed young.  It has a ​pale yellow color and is very lively on the palate​.​  It is a fine, floral, and fruity wine that is deliciously refreshing.

Vinification: Fermentation takes place ​at low temperatures between 12-16°C in stainless steel tanks and then is matured on fine lees​.​

Serving Suggestion: Serve between 10-12°C.  Ideal as an aperitif, it pairs well with starters, shellfish, fish, cold meats, and goat cheese​.​

Cellaring: 3-5 years depending on the vintage.