Domaine Vacheron Sancerre les Grands Champs, Sancerre, France

凡卓岸輝煌香榭干白葡萄酒

點(diǎn)擊次數(shù)：3651

The Vacheron 2009 Sancerre Les Grands Champs represents a first-time segregation of the wine from this white chalk parcel, as well as (in Jean-Dominique Vacheron’s words) “a revival of something of the old-fashioned approach, with very light settling and aging wooden upright,” from which I tasted it. Subtle but seductive notes suggesting iris and lily-of-the-valley-the-valley in the nose continue to waft across a brightly lemony and overtly chalky palate, underlain by a savory, salted-, herbed chicken stock-like character. Chalk and white pepper interact delightfully with citrus and flowers in a lip-smacking, long finish. This could be top-notch Chablis. It had already been racked and sulfured, and will be bottled at the end of the year and will be exciting to taste again. I suspect this could keep well for 8-10 years, though of course there’s not track record. It certainly avoids any of the pitfalls of its vintage. Jean-Laurent and Jean-Dominique Vacheron’s sophisticated winery and ambitious plans (including commencing a program for re-propagating selection massale vines, and biodynamic certification, achieved in 2008) are the source for a great many fascinating Sancerres, and it’s clear to anyone who tastes through their cellar today and hears them discuss their wines that the best is yet to come. One of the trends I find fruitful here is the move toward larger barrels – including some foudres – and less new wood. Despite the advantages – all things considered – of 2008 over 2009 in Sancerre, the infant 2009s here display in some instances more finesse than their 2008 counterparts thanks in significant measure, I perceive, to refinements in elevage. The previous generations at Vacheron were appellation leaders in promoting Pinot Noir (a grape that has in fact been planted around Sancerre since before the phylloxera; and before Sauvignon) in top-notch rather than expendable sites, so that Pinot now makes up just over 25% of the domaine’s acreage. The younger Vacherons have eagerly followed that lead, although I must say I find their style of vinification in some recent vintages over-eager, with a degree of extraction and woodiness that the fruit seems inherently challenged to handle and the mineral character associated with Sancerre too austere to compliment. Whether American consumers will consider good enough value reds whose European reputation already assures them a high rate of return must simply sort itself out in the marketplace. Most of the Vacheron wines, incidentally – especially their reds – are released very late by local standards.A Jon-David Headrick Selection (various importers), Asheville, NC; tel. (828) 252 8245; also, a Peter Vezan Selection (various importers), Paris; fax 011 33 1 42 55 42 93