Philippe Raimbault “Apud Sariacum” Sancerre
Philippe is always looking for a natural maturity, a balance of acidity, and most of all, good minerality in his wines. All the grapes for the “Apud Sariacum” Sancerre are hand-picked and hand-sorted. The juice is kept on the lees in stainless-steel tanks and bottled in April/May after harvest. There is no malolactic fermentation done. The 2018 “Apud Sariacum” Sancerre is a wine with perfectly crisp acidity. It is the most classic example of the steely minerality that everyone has come to love and expect from Sancerre. With hints of fresh-cut grass and grapefruit peel, this is the perfect complement for an aged goat cheese like Crottin de Chavignol or a grilled seafood entreé. Other favorite pairings are sushi, roasted asparagus, spanakopita, deviled eggs, or grilled scallops.