The
Prieur family has been wine-growers in the village of Verdigny,
Sancerre, for 10 generations. The present proprietor and winemaker is
Didier Prieur, who took over from his father Paul in 1973. Paul is
still active at age 83, receiving clients who have themselves been
coming to the Domaine for generations. Didier’s son Luc will eventually
take over, upon the completion of his oenology studies in
Beaune.
The
Prieurs have long been committed to cultivating their vines with full
respect for the sustainability of their natural surroundings. For
example, grass is planted between the rows to control erosion and also
to absorb moisture that might cause botrytis, thus eliminating the need
for treatments. The vines are severely pruned to limit the number of
bunches, ensuring the health of the fruit and enhancing ripening.
Prieur does not use chemical fertilizers and farms in accordance with
the principles of lutte
raisonee.
Domaine
Paul Prieur's Sancerre
Blanc
comes from 11 hectares of Sauvignon Blanc grapes grown on several
parcels of south-facing, sloping vineyards, mainly in the commune of
Verdigny. Winemaker Didier Prieur assembles the cuvees,
so the blend of the different origins enhances the wine’s richness and
complexity. About 80% of the grapes come from vines planted on two
types of limestone soil: the thin, stony soil contributes a vivid
bouquet and an intense fruitiness with pleasant mineral notes, while
the “terres-blanches”
terroir
has more clay and gives considerable body and structure, with great
ripeness. The remaining 20% of the fruit comes from a Silex soil in the
commune of Thauvenay, adding its unique “gun-flint” aromatic quality to
the wine. Prieur aims to attain a perfect balance between ripeness and
fruity acidity. He harvests by hand, ferments slowly at low
temperatures using only native yeast, and ages his wine in stainless
steel tanks on its fine lees to preserve all of the natural fruit and
aromas.
This textbook Sancerre Blanc is packed with citrus and tropical fruit
flavors, white flowers, and a long, refreshing, minerally finish. Fully
dry, the Prieur Sancerre Blanc is very versatile with a wide range of
foods. It perfectly complements grilled fish and chicken dishes, cold
trout, salmon and seafood, soft shell crabs, pasta primavera and, of
course, all goat cheeses.
Domaine Paul
Prieur also offers an exceptional Sancerre
Rouge from Pinot Noir. The vines -- which average 35 years
old, including a 50-year-old parcel -- are mostly selection massales
from old vines that were replanted after Phylloxera. Indeed, Pinot Noir
was the predominant varietal planted in Sancerre in the late 19th
century. Prieur's five hectare Pinot Noir vineyard is located at the
base of the Mont-Damnes slope, on relatively fertile soil. The vines
are planted north-south so they are exposed to a maximum of sunlight.
The grapes are hand-picked at optimal ripeness, sorted and then
destemmed. Prieur gives his Pinot Noir a two-week vatting period, with
occasional pumping over of the cap (remontage)
so as to avoid the extraction of astringent tannins. The wine is aged
50% in tank and 50% in barrels (one third new, one third each one- and
two- year casks) in order to attain a balance between freshness and
concentration. Prieur bottles the Sancerre Rouge after 11 months of
aging in September just before the new harvest. France's leading wine
commentators, Michel Bettane and Thierry Desseauve extol Domaine Paul
Prieur's Sancerre Rouge as one of the "the great classics" of its kind.
(Le Grand Guide des Vins
de France,
2009, page 1088.) It has a supple texture and vivid aromas and flavors
of dark cherry and spice, all lifted by the freshness imparted by its
Loire valley origin. The majority of the production is sold yearly to
restaurants in the Loire region and Paris.
