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The small 9ha estate of Domaine Thomas has been in the family since the 1670s, with ninth generation winegrowers Jean and Ginette Thomas, and their son Julien and partner Justine running the Domaine today.
The Domaine, which grows Sauvignon Blanc and Pinot Noir, is located in the village of Verdigny in Sancerre, with a high proportion of its vineyards located on the highly sought-after Silex soil that makes the most aromatic and pungent Sauvignons that the region is famous for.
Wild yeast fermentation is key in setting Domaine Thomas’s wines apart, in an appellation where selected yeasts are still the norm, and so does extended ageing on the lees, combined with low use of sulphur. The Domaine also manages the vineyard according to biodynamic principles.
With an average age of 25 years. The plantation density 7000 stocks per hectare, cultivated on calcareous soil (Kimméridgian superior: marl with exogyra virgula).
The vineyards are managed according to the lunar cycle (Biodynamic principles). Natural and respectful treatments are used when needed and Trimming with Valerian (relaxing and healing plant). Natural grass, mastered and volunteer favourable at the microbial life of the ground and the insects.
Light pressing with pneumatic press, followed by cold settling, without enzymes. Alcoholic fermentation occurs thanks to the natural yeasts (present on the grapes) in inox tank at low temperatures.
The Wine is matured on lees for 6-8 months with regular batonnage and without excessive sulphites. Clarification is through a base of clay with minor filtration just before bottling.
This refreshing white wine has aromas and flavours of bright citrus fruit, with hints of gooseberry and freshly cut grass. It’s light-bodied, with a mineral note on the finish.
Seafood risotto and of course the Loire’s famous local goat cheese “Le Crottin de Chavignol” or just to drink it on its own is heaven.
Ideally drink young but will cellar for 2-3 years.