DOMAINE VINCENT PINARD

The Pinard family has been making wines for over twenty generations in the town of Bué in the centre of the Sancerre appellation in the Loire Valley. The current estate was founded in 1996 by brothers Florent and Clément who took over the operation from their father Vincent, and have continued the centuries old family legacy of creating the most precise, pure, and fine wines possible, and they have succeeded..  They are very focused on creating wines that reflect that unique terroir of the parcel that it is grown in giving each wine a sense of place. They have been making natural wines for hundreds of years and continue to improve the quality through innovative methods combined with a deep passion for perfection. The wines have an amazing depth and purity and are aged in new and old oak which is a rare practice when making Sauvignon Blanc wines. Sauvignon Blanc is typically an exuberant wine that is bursting with tropical notes and herbal notes. This is not the case with the wines made by the Pinard brothers. The white wines are elegant, full of personality, and nuances. The Pinot Noirs come from old low yielding vines and are discrete and powerful and have a long ageing potential. They are without doubt producing some of the finest Sancerres in the region. There are 17 hectares of vineyards that are among some of the best in the region and include vineyards in the famous Clos du Chêne Marchand, Le Pelerine, Plantes de Prie, and others. There is a rich terroir of Kimmeridgian Terre Blanche which is a combination of limestone clay that gives the wines depth and structure. This soil is very similar to the famous vineyards in Chablis. The vineyards are cared for using a combination of modern, biodynamic, and organic practices. The wines are made using the onsite technique which includes green harvesting. No chemicals are used and there is as little invention in the vineyards as possible. The belief is that healthy vines will care for themselves. All grapes are carefully hand harvested and brought to the cellar where they are carefully sorted; they are gently pressed using a pneumatic press. There is minimal intervention in the cellar as it is believed that healthy grapes will produce excellent wines. Fermentation is carried out only with indigenous yeasts.  Each wine is made into a specific site cuvée. Depending on which cuvée is being made, the wines are aged in different sized tanks, and barrels which are a combination of new and old oak and which range from 228 litres to 600 litre demi-muids from the famous Stockinger cooper in Austria. This combination of oak adds complexity to the wines. Wines are neither fined nor filtered before they are bottled.
DOMAINE VINCENT PINARD
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