We met the Daulnys 25 years ago, in the summer of 1983. That was the day we almost bought the farm in a Renault 205 on a whirlwind tour of Sancerre and Pouilly Fume with Alphonse Mellot. Mellot not only has a penchant for fast cars (he had crashed his Carrera a few days before, thus the Renault 205), but an encyclopedic knowledge of the vines and winemakers of Sancerre. When we got to the Daulny estate, set apart in the sparsely populated hamlet of Verdigny, Mellot told us what was really special about the Daulny wines.
"There are three great villages for Sancerre. Chavignol makes for the richest wines. Bue the most muscular. And here in Verdigny, in the best spots like the Daulny's, we find the best combination of pretty fruit and minerality." Then, he smiled. "But if you want to find great wine in Sancerre, you have to find a team. One guy is bronzed. He lives in the vines. The other is pale as a ghost. He's the cellar rat."
We rediscovered that team this summer. Etienne's arms and face were deep brown. He's the oldest brother and, with his daughter, continues to tend the family's immaculate hillside vineyards. And still pale-faced Bertrand -- one of the region's most renown enologists -- continues to oversee the cellar. Together they've fashioned this incredibly pure Sancerre, a beautifully precise combination of lush, green apple fruit and the fine, crisp acidity that distinguishes only the very best wines of the region.
View of Sancerre
This Sauvignon Blanc is clear, pale and yellow in color. Expect a bright, vibrant ripe apple nose with faint honey overtones. Upon tasting, you'll recognize brilliant, precise green apple fruit flavors with excellent minerality and verve, followed by a crisp finish.
For the perfect pairing, serve this wine with fresh goat cheese. It's also a good match for seafood and shellfish.