The Terroir: The Monts Damnés Hill is a very uneven and sharp plot of Chavignol, facing south, southeast, with a Kimmeridgian marl soil (combination of clay and seashell). It is one of the most reputed slope of the Sancerre appellation. The Benedictine monks of the Saint–Satur Abbay planted it around the Xth century and in the XIth century, lords and nobles had already started to bid higher in order to get some landlordship of the plots. The name of the plot, literally the “The Damned Mountain” evokes the difficulty encountered by winemakers working in its very steep incline.

Winemaking: The grapes are handpicked in small cases of 12kg and sorted on a table. The whole grape is put into the hydrolical press (Coquard), where the pressing is done in a gentle and slow manner in order to obtain a clear juice of the highest quality. This juice is then put into barrels of 600 liters for 12 months, during which it will undergo fermentation and a period of resting on lees.

Grape Variety – 100% Sauvignon Blanc

Vines age – Made from old vines that are more than 50 years old

Pale yellow with white gold lights. Intense and complex nose with first balsamic notes (pine resin, beeswax, eucalyptus) and then floral aromas (acacia flowers, linden) with kiwi, citrus fruits and macaroon notes.
The attack is clean, the palate is firm, crispy and brings a nice acidity. After meringue and citrus zests notes, it ends with white flowers and woody notes. Long retro–olfaction with fruits salad aromas.

Food Pairing:
Less adapted to seafood than traditional Sancerre, the Monts Damnés is better suited to refined dishes, such as:
⋅ Firm–textured saltwater fish with traditional French sauces,
⋅ Coquilles Saint–Jacques,
⋅ Lightly seared foie gras,
⋅ Poultry or veal escalope in cream sauce,
⋅ With various cheeses.

Wine Enthusiast – 94 points – Cellar Selection

After aging for 10 months in large wood barrels, the wine has a broad, ripe feel. Its creamy texture shows density as well as lime and grapefruit fruits. From one of the top vineyards sites in Chavignol, the wine should age. Drink from 2024.

Decanter – 94 points (2017)

Tasted by: Andy Howard MW Part of Exploring Les Monts Damnés: the unofficial ‘cru’ of Sancerre.
A very elegant, focused, mineral Monts Damnés with notes of slate and zesty citrus fruit. Showing more finesse and less weight than some other Monts Damnés, there is no lack of purity or precision here. Long and lingering on the finish – this should age beautifully. Fermented in 600-litre tonneau, the wine then spends 12 months in oak. All harvesting is done by hand here, with a focus on organic practices.