栽培：ビオロジック、ビオディナミ／ビューロヴェリタス、デメテール

品種：ソーヴィニヨンブラン100％（手摘み／平均50年）（貴腐ブドウ50%・熟したブドウ50％）

酵母：自生酵母

発酵・熟成：ステンレスタンクで3 ヶ月間発酵・マロラクティック発酵後、
そのまま24 ヶ月間熟成
古樽で12 ヶ月熟成
無濾過・無清澄

SO2：無添加 トータル：7mg/L

アルコール度：15%

特徴：リトアニア語で「太陽の下」という意味でキンメリジャンで育つ樹齢50年の貴腐菌が付いたブドウ5割と熟したブドウ5割をプレス、ステンレスタンクで3 ヶ月発酵後24 ヶ月熟成し古樽で12 ヶ月熟成しました。

琥珀に近い黄金色、ママレードや焼き菓子の香り、しっかりとした味わいにとろりとした口当たり、ハチミツを連想する香りが口中に拡がるコク旨で複雑な味わいです。

From very low-yielding (20 hectoliters per hectare) vines averaging 50 years old and planted on terres blanches (calcaire Kimmeridgien), the 2011 Sancerre Sauletas was hand-picked with 50% botrytis and aged for two years in stainless steel and another year in old oak barrels. It exhibits a clear orange color with a pink hue and an intense bouquet that intermingles ripe stone fruit and tropical notes with earthy aromas and, later, also white nougat, mango/apricot chutney with mustard, ginger and brioche. This is fascinating straight from the bottle! Silky, fresh, refined and very elegant on the palate, this is a full-bodied, concentrated, fiery, sustainably intense and firmly structured Sancerre with an impressively intense finish that is textural, reminiscent of Pinot Noir, and flavorful with notes of dried and stewed apricots. It was bottled straight from the vat, without assemblage, filtration or the addition of SO2 at any time. This is pure fermented grape juice that I tasted over five days during which the wine remained stable, vital, very complex and spectacularly long. Doubtlessly a great, powerful, rich and hedonistic (natural) wine that unites white and red wine lovers and, as such, a fantastic Sancerre for sommeliers to find the right match. Tasted in February 2021.

◆パーカーポイント：９４点
◆飲み頃：２０２３〜２０３４年