Vincent Pinard
Vincent Pinard is a historic reality in the management of vineyards and production of wines from the village of Bué, a stone's throw from Sancerre. The Domaine dates back to the early 17th century, but has weathered many storms over such a long time, the latest chronological ones brought by the two world wars. The family-run current business, founded in 1996, now belongs to the two brothers Clement and Florent Pinard, inherited from their father Vincent. A constant in this long story is represented by the passing of agronomic and oenological models from one generation to the next: thus, at a time when it becomes a current trend for many to return to operational methods closer to nature, the Pinards have been implementing these methods simply for centuries.
Domaine Vincent Pinard boasts a total property of 17 hectares located above one of the most fascinating wine-growing territories in the world, where the Loire begins its decisive curve towards northwest to draw a sort of wide basin, within which lies the Sancerre denomination. Sauvignon Blanc, the undisputed star of the region, is cultivated over 12.5 hectares of peculiar caillottes, that is, the calcareous soil scattered with hard flint: the grayish-white tone of these stones seems made to reflect light and accumulate solar heat to be released during the night hours, ensuring proper maturation of the grapes. The property includes portions of very famous parcels, such as Le Chêne Marchand, Grand Chemarin, and Petit Chemarin, while the family heritage consists entirely of vines of significant age, considering that the entry cuvée comes from 35-year-old plantings. In the nearby village of Thauvenay, 4.5 hectares of Pinot Noir are instead worked, on calcareous soils covered with clay-limestone land. The agronomic approach has always excluded the use of chemical treatments and pesticides and has boasted biodynamic certification since 2017. The harvests are carried out manually and the space between the rows is left grassed, which are dense with 8,000 or 10,000 vines per hectare.
customized manner for each cuvée, in order to achieve in the bottle a complete territorial correspondence. Sauvignon Blanc is generally vinified as whole clusters, while Pinot Noir is destemmed. Fermentations take place both in steel tanks and in wooden vats, using barriques for some selected labels: malolactic fermentation is instead blocked for the whites. The aging takes place in oak barrels and no filtration or clarification is foreseen before bottling.Vincent Pinard is a historic reality in the management of vineyards and production of wines from the village of Bué, a stone's throw from Sancerre. The Domaine dates back to the early 17th century, but has weathered many storms over such a long time, the latest chronological ones brought by the two world wars. The family-run current business, founded in 1996, now belongs to the two brothers Clement and Florent Pinard, inherited from their father Vincent. A constant in this long story is represented by the passing of agronomic and oenological models from one generation to the next: thus, at a time when it becomes a current trend for many to return to operational methods closer to nature, the Pinards have been implementing these methods simply for centuries.
Domaine Vincent Pinard boasts a total property of 17 hectares located above one of the most fascinating wine-growing territories in the world, where the Loire begins its decisive curve towards northwest to draw a sort of wide basin, within which lies the Sancerre denomination. Sauvignon Blanc, the undisputed star of the region, is cultivated over 12.5 hectares of peculiar caillottes, that is, the calcareous soil scattered with hard flint: the grayish-white tone of these stones seems made to reflect light and accumulate solar heat to be released during the night hours, ensuring proper maturation of the grapes. The property includes portions of very famous parcels, such as Le Chêne Marchand, Grand Chemarin, and Petit Chemarin, while the family heritage consists entirely of vines of significant age, considering that the entry cuvée comes from 35-year-old plantings. In the nearby village of Thauvenay, 4.5 hectares of Pinot Noir are instead worked, on calcareous soils covered with clay-limestone land. The agronomic approach has always excluded the use of chemical treatments and pesticides and has boasted biodynamic certification since 2017. The harvests are carried out manually and the space between the rows is left grassed, which are dense with 8,000 or 10,000 vines per hectare.
customized manner for each cuvée, in order to achieve in the bottle a complete territorial correspondence. Sauvignon Blanc is generally vinified as whole clusters, while Pinot Noir is destemmed. Fermentations take place both in steel tanks and in wooden vats, using barriques for some selected labels: malolactic fermentation is instead blocked for the whites. The aging takes place in oak barrels and no filtration or clarification is foreseen before bottling.
