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Historically, mention of Sancerre’s vineyards and wine have been found in texts dating back to 582 a.d. In the 11th century, the Augustine monks as well as the dukes of Sancerre, made great strides in wine-growing. At this time the wines were principally red, produced from the Pinot Noir grape. It was then transported down the Loire river, and it is for this reason that the wines of Sancerre are often mentioned in writings relative to the courts of the Kings of France. It was very easy to supply the châteaux (Chambord, Blois, Amboise, Chennonceaux, etc.) of these great kings and counts.
The Bailly family have been wine-makers in Sancerre from father to son since 1700. Like most wine-making families in France who suffered from the phylloxera blight in the late 19th century and then the two world wars of the 20th century, it was in the early 1950's that Sylvain Bailly began to prosper and grow his business. His son Jacques has been at the helm since the late 1980's. The estate’s name refers to a crucifix erected in honor of the Saint Ursin on the property in 1877 by Mr. Ducroux-Dauny.
Bailly’s estate covers 12 hectares and is spread over 23 separate parcels ranging in size from 2 acre to 2 hectares. The vineyards are located mostly around the village of Bué with holdings in the famous vineyards of Chêne Marchand, Grand Chemarin, le Château and les Chasseignes. A bit of trivia about the name of Chêne Marchand which is arguably the most famous vineyard site in the Sancerrois region. Originally it was called the Choix Marchand which literally translates to mean “a merchant’s choice”, because it was the wines from this vineyard that the merchants kept for themselves.
This wine is produced in only excellent vintages and drawn from parcels with the oldest vines (35-45 years old) on the steepest, chalkiest hillsides around the village of Bué. The upper hillside wine is then blended with a small amount of old vine juice from the lower lying, clay and limestone vineyards. The former provides minerality, grace and high-toned expression of the Sauvignon grape. The latter provides richness and body to complete this extraordinary bottling. The wine is aged on its fine lees for over a year in stainless steel vats (95%) and one oak barrel (5%) before bottling after the harvest of the subsequent vintage. It is released a year after bottling which adds complexity and roundness as well as bringing up the fresh fruit aromas.
The nose shows classic mineral notes rounded out with some exotic fruit and citrus. In the mouth it is huge and quite concentrated with lots of minerals and acidity to balance it out
Photograph: Bué vineyards and village with Sancerre in background.
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